By eatmundo · August 4, 2026
🇵🇹Same ingredients, elsewhere in the world
46 matchesDishes from other countries' kitchens, made from the same core ingredients as Bacalhau Assado no Forno. The percentage is the share of ingredients the two recipes have in common.
Spanish Omelette (Tortilla Española)In Spain · same ingredients73%
Bacalao al Pil-Pil (Basque Cod in Pil-Pil Sauce)In Spain · same ingredients67%
Aïoli Garnie: Provençal Garlic Mayonnaise PlatterIn France · same ingredients67%
A classic oven-baked cod dish that exemplifies Portuguese comfort food. Cod is slow-roasted with thinly sliced potatoes, onions, and garlic, resulting in a perfectly balanced meal.
According to eatmundo's ingredient comparison, the closest dish to Bacalhau Assado no Forno from another cuisine is Spanish Omelette (Spain): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak the 600g of salt cod for 24 hours in cold water, changing it at least three times to remove excess salt.
- 2
Peel the 500g of potatoes and cut them into 5mm thick slices, then boil them for 5 minutes until just firm.
- 3
Preheat your oven to 180°C and grease a large baking dish with 20ml of the olive oil.
- 4
Layer half of the sliced onions and potatoes in the dish, followed by the cod pieces.
- 5
Arrange the remaining onion and potato slices on top of the cod, then scatter the minced 4 garlic cloves throughout.
- 6
Drizzle the remaining 130ml of olive oil over the top and bake for 30 minutes until the potatoes are tender and golden.
- 7
Whisk the 3 eggs and pour them carefully over the cod and potatoes, then bake for 5 more minutes until the eggs are just set.
- 8
Remove from the oven, garnish with a fresh bunch of chopped parsley, and let rest for 5 minutes before serving.
Frequently Asked Questions
What is Bacalhau Assado no Forno?
Bacalhau Assado no Forno is a Portuguese oven-baked dish featuring salted cod, potatoes, onions, garlic, and olive oil. It is topped with whisked eggs baked until just set and garnished with parsley, and is commonly served as a main course during festive family gatherings or Sunday meals.
Do I have to use salt cod?
Yes, traditional salt cod has a unique texture and concentrated flavor that fresh cod cannot replicate.
Can I skip the soaking?
No, the soaking is critical to make the fish edible and to properly balance the salt level of the dish.
Should the potatoes be raw?
Parboiling them for 5 minutes ensures they are perfectly cooked when the fish is ready.
Is the egg topping necessary?
It acts as a luxurious binder that adds moisture and richness to the overall baked dish.
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