Festive Portuguese-Style Salt Cod

Name: Festive Portuguese-Style Salt Cod
Prep time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) desalted salt cod loin; 2 kg (4.4 lb) potatoes, sliced into ¾-inch rounds; 4 red bell peppers, thinly sliced; 2 green bell peppers, thinly sliced; 5 onions, thinly sliced; 20 garlic cloves, sliced; 150 g (5 oz) Portuguese black olives; 4 hard-boiled eggs, for garnish; 500 ml (2 cups) extra virgin olive oil

By Marie Lefebvre · Updated September 17, 2026

A celebration dish rooted in Atlantic tradition — layers of tender flaked cod, golden potatoes, sweet peppers and briny olives, all generously drizzled with the finest olive oil. Hearty, flavourful and made to feed a crowd, this is true feast food.

Prep⏱️ 60 min

Servings👥 12 servings

Difficulty📊 Medium

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🛒 Ingredients

12 servings

1 kg (2.2 lb) desalted salt cod loin
2 kg (4.4 lb) potatoes, sliced into ¾-inch rounds
4 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
5 onions, thinly sliced
20 garlic cloves, sliced
150 g (5 oz) Portuguese black olives
4 hard-boiled eggs, for garnish
500 ml (2 cups) extra virgin olive oil

🛍️ Recommended tools

🫕Cocotte en fonteSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Three days ahead, submerge the salt cod in cold water and refrigerate. Change the water every 6 hours to fully desalt the fish.
2
Use the soaking water to boil the peeled, sliced potatoes until just al dente — they'll absorb a lovely subtle brininess. Drain and set aside.
3
Bring 2 litres of fresh water to a boil, add the cod, immediately turn off the heat and cover. Let it gently poach for 10 minutes — never boil the cod, or it will dry out.
4
In a large skillet, heat a cup of olive oil and fry the potato rounds until golden and crisp on both sides. Drain on paper towels and set aside.
5
In the same pan, sauté the peppers, onions and garlic over medium heat in olive oil until soft and lightly caramelised. Set aside.
6
Drain the cod, carefully remove all skin and bones, then flake into large pieces.
7
In a large serving dish, build generous layers: potatoes, cod, pepper-and-onion mixture, black olives. Finish with a generous drizzle of olive oil and garnish with quartered hard-boiled eggs.

💡 Chef's Tip

Three full days of soaking is non-negotiable for perfectly balanced, tender cod. Poaching — never boiling — is the secret to moist, flaky fish. Use the best olive oil you can find; it transforms the whole dish.