Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau com feijão-frade is a simple table dish that is very common in homes on the Portuguese coast, where legumes and salted fish coexist naturally.
The recipe emphasizes the contrast between soft beans, shredded cod and a generous sauté of onion and olive oil.
As with many Portuguese recipes, there are variations by region, family and cook — some versions use tomatoes, others prefer a drier and more aromatic dish.
Ingredients
- 500 g desalted and shredded cod
- 400 g cooked black-eyed peas (or canned, well drained)
- 2 medium onions, sliced
- 3 garlic cloves, minced
- 100 ml of olive oil
- 1 bay leaf
- Chopped parsley, to taste
- Freshly ground black pepper
- Salt only if necessary
Method
- Leave the cod well desalted, drain and shred into medium sized pieces, removing the skin and bones.
- Heat half the oil in a wide pan and sauté the onion with the bay leaf until soft and lightly browned.
- Add the garlic and cook for one minute, without letting it burn.
- Add the shredded cod and stir for a few minutes to absorb the oil and aromas.
- Add the drained black-eyed peas, mix carefully and drizzle with the remaining olive oil.
- Cook over low heat for about 15 minutes, stirring occasionally, until the flavours come together.
- Season with pepper only; taste before adding salt, as the cod already contains salt.
- Finish with chopped parsley and serve hot.
Tips from Empório Portugal
- Use well-desalted cod so you don't need to adjust the salt at the end.
- If the beans are too watery, drain well before adding to the stew.
- A generous drizzle of raw olive oil on top enhances the aroma before serving.
Possible substitutions in Brazil
- Canned black-eyed peas work well if drained and rinsed well.
- In Brazil, black-eyed peas can be replaced with cooked white beans that retain a firm texture.
Pairing
A white Vinho Verde or a dry white wine from Lisboa. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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