Recipe: Portuguese Cod and Potato Soup (Bacalhau com Batatas)

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Ingredients

1 lb salt cod (bacalhau), soaked and desalted (or use fresh cod fillets)
2 lbs potatoes, peeled and cubed
1 large onion, chopped
3-4 cloves garlic, minced
1/4 cup olive oil
4 cups fish or vegetable broth (or water)
1 bay leaf
Fresh parsley, chopped (for garnish)
Salt and black pepper to taste
Optional: a splash of white wine, a pinch of red pepper flakes, a sprig of cilantro

Steps

1**Prepare the Cod:** If using salt cod, ensure it's been properly soaked and desalted according to package directions. This process typically involves soaking the dried cod in cold water for 24-48 hours, changing the water every 8 hours. Once desalted, cut it into bite-sized pieces.
2**Sauté Aromatics:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3**Add Potatoes and Broth:** Add the cubed potatoes, bay leaf, and broth (or water) to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
4**Cook the Cod:** Gently add the cod pieces to the simmering soup. If using fresh cod, it will cook very quickly, usually within 5-7 minutes. If using pre-soaked salt cod, it might take a little longer depending on the thickness of the pieces.
5**Thicken and Season:** Once the cod is cooked through and flakes easily with a fork, you can slightly mash some of the potatoes against the side of the pot with your spoon. This will help to naturally thicken the soup, giving it a creamier consistency. Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to your taste. For an extra layer of flavor, consider adding a splash of dry white wine or a pinch of red pepper flakes.
6**Serve:** Ladle the hot, steaming soup into individual bowls. Garnish generously with plenty of fresh chopped parsley and a final drizzle of good quality extra virgin olive oil. Serve immediately, perhaps with some crusty bread for dipping.

Embrace the "Cook from What You Have" Challenge with Portuguese Cod and Potato Soup

Don't let a seemingly empty fridge stop you from creating a delicious meal! Today, we're diving into a comforting classic: Portuguese Cod and Potato Soup, also known as Bacalhau com Batatas. This dish is a testament to how simple, readily available ingredients can be transformed into something truly special. It's a perfect example of cooking from what you already have, with cod and potatoes forming the delicious base. This hearty soup is a staple in Portuguese cuisine, known for its nourishing qualities and comforting warmth, making it ideal for chilly evenings or any time you crave a taste of tradition.

Tips for Your Cod and Potato Soup

Don't have cod? This soup is incredibly versatile. It's also delicious with other flaky white fish like haddock, tilapia, or even canned tuna in a pinch. For a vegetarian option, omit the fish and add white beans or chickpeas.
Vegetable Boost: Feel free to add other vegetables you have on hand. Carrots, leeks, celery, or a handful of spinach or kale can be added towards the end of the cooking time for extra nutrients and flavor.
Creamy Version: For a richer, more decadent soup, stir in a splash of heavy cream, coconut milk, or a dollop of Greek yogurt or sour cream just before serving. This adds a lovely creaminess.
Spice it Up: A pinch of smoked paprika, a dash of hot sauce, or a sprinkle of chili flakes can add a pleasant warmth and kick to the soup.
Broth Quality: Using a good quality fish or vegetable broth will significantly enhance the flavor of the soup. If using water, consider adding a bouillon cube or extra seasonings.

Ready to Cook with What You Have?

This Portuguese Cod and Potato Soup is a fantastic recipe to master when you want to make the most of your pantry and fridge staples. It's a hearty, healthy, and incredibly satisfying meal that brings the warmth of Portuguese cuisine right to your table. Give it a try and discover your new favorite go-to comfort food!

Frequently Asked Questions

Q: How do I properly desalt salt cod (bacalhau)? A: To desalt salt cod, submerge the dried fish in cold water in a large container in the refrigerator. Let it soak for 24 to 48 hours, changing the water every 8 hours. The exact time needed depends on the thickness of the cod fillets. Taste a small piece after soaking to ensure it's no longer excessively salty.
Q: Can I make this soup vegetarian or vegan? A: Absolutely! To make it vegetarian, omit the cod and add more vegetables like chickpeas, cannellini beans, or lentils for protein. Use vegetable broth instead of fish broth. For a vegan version, ensure you use vegetable broth and omit any dairy if you choose to add creaminess at the end.
Q: How long does this soup last, and how should I store it? A: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little extra broth or water if it has become too thick. It also freezes well for longer storage.

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