Easy Bacalhau com Batatas a Murro

This recipe is simply one of the easiest Portuguese dishes – delicious Bacalhau com Batatas a Murro

Bacalhau com Batatas a Murro: A Taste of Portugal’s Sea-Inspired Cuisine

After making Portugal my home for over 17 years, one of the most rewarding experiences has been exploring the richness of Portuguese cuisine. As a country with strong ties to the sea, it is no surprise that seafood plays a major role in its culinary traditions. Among all the varieties of seafood, bacalhau, or codfish, stands out as one of the most iconic ingredients. In fact, the Portuguese are said to have more than a thousand ways to prepare bacalhau—an astounding figure that speaks to its versatility and importance in the Portuguese kitchen.

One particular recipe I’ve grown fond of, and one that I learned from my Portuguese mother-in-law, is Bacalhau com Batatas a Murro. Translated literally, this means “codfish with punched potatoes.” It is a dish that perfectly embodies the simplicity and heartiness of Portuguese home cooking. While the ingredients are basic, the flavours are rich and comforting, making it a meal that’s sure to satisfy.

A Culinary Journey with Bacalhau

Bacalhau holds a special place in Portuguese history and culture. Due to Portugal’s long history of maritime exploration, dried and salted codfish became a staple. The preservation of cod allowed sailors to have access to nutritious food during long voyages. Over time, this humble fish became a beloved part of the Portuguese diet, with recipes passed down through generations. Even today, you will find bacalhau at the center of many family meals, especially during festive occasions like Christmas.

I remember my first encounter with Bacalhau com Batatas a Murro. My mother-in-law prepared it on a chilly winter evening, and the simplicity of the dish immediately won me over. Unlike many other bacalhau dishes that are baked in creamy sauces or layered with onions and peppers, this recipe allows the flavors of the codfish and potatoes to shine. The olive oil-garlic dressing adds just the right amount of richness, while the “punched” potatoes bring texture and fun to the dish.

The Joy of Roasted Chestnuts

An interesting twist to this recipe is the addition of chestnuts, which can be used in place of or alongside the potatoes. My love for chestnuts is something that blossomed during my years in Portugal. There’s something magical about walking through the streets in fall and winter, with the aroma of roasted chestnuts wafting through the air. They are often sold by vendors on street corners, and their smoky, sweet flavor is an unmistakable sign that Christmas is approaching.

Chestnuts, with their soft, buttery texture, complement the salty bacalhau beautifully. If you’ve never tried pairing the two, I highly recommend giving it a go. Not only do they add a touch of sweetness to the dish, but they also bring a festive feeling that’s perfect for the holiday season.

How to Make Bacalhau com Batatas a Murro

Now, let’s dive into how to make this delicious and easy meal. Here’s what you’ll need:

This recipe has no ratings just yet.

Easy Bacalhau com Batatas a Murro

October 31, 2024

Servings: 5

Prep: 20 min

Cook: 45 min

Total: 1 hr 5 min

Difficulty: Beginner

Print This

By: Oby

Ingredients

• 200g of medium or small potatoes
• 3 chunks of bacalhau (codfish) (each weighing about 70g) – You can use frozen or defrosted bacalhau
• 1 cup of extra virgin olive oil
• 6 cloves of garlic, finely chopped
• A dash of black pepper
• Colorau (sweet paprika) or **piri-piri (hot pepper)** to taste
• Salt, to taste
• Chestnuts (optional)

Directions

• Step 1 Prepare the Potatoes: Begin by washing your potatoes. Leave the skin on and poke a few holes in each one using a fork. This helps them cook evenly and allows them to absorb the flavors later on. Place the potatoes on a baking sheet and bake in a preheated oven at 200°C (392°F) until they are soft and golden, about 30-40 minutes.
• Step 2 Prepare the Bacalhau: While the potatoes are roasting, bring a pot of water to a boil. If you’re using frozen bacalhau, add it to the boiling water to defrost. I like to simmer the fish for a few minutes—just enough to melt the ice coating the fish, but not enough to fully cook it. Once defrosted, remove the bacalhau from the water and transfer it to the oven. This method helps to retain moisture in the fish and ensures that it flakes beautifully when roasted. Roast the bacalhau in the oven for about 15 minutes or until it’s cooked through and slightly crispy on the edges.
• Step 3 Make the Olive Oil-Garlic Sauce: In a separate pot, heat the extra virgin olive oil over medium heat. When the oil begins to sizzle, add in the chopped garlic. Let the garlic cook gently until it becomes fragrant and golden, being careful not to burn it. Add a dash of black pepper and a sprinkle of colorau or piri-piri, depending on your spice preference. Once the sauce is ready, remove it from the heat and set it aside.
• Step 4 Punched Potatoes: When the potatoes are ready, remove them from the oven. Using a clean kitchen towel, gently “punch” each potato between your palms to break them open slightly. This step helps the potatoes absorb more flavor from the olive oil sauce.
• Step 5 Assemble the Dish: Flake the bacalhau into bite-sized pieces, being careful to remove any bones. In a large serving bowl, combine the flaked bacalhau and punched potatoes. Pour the olive oil-garlic sauce over the top, ensuring that everything is well coated. If you’re using chestnuts, add them in at this point.
• Step 6 Serve: Serve the dish hot, and enjoy it with a glass of vinho verde, a crisp and slightly effervescent Portuguese wine that pairs perfectly with seafood.

A Taste of Tradition

Every time I prepare Bacalhau com Batatas a Murro, I’m reminded of the beauty of Portuguese cuisine—the way it combines simplicity with robust flavors, and how it brings people together around the dinner table. Learning this dish from my mother-in-law has not only deepened my appreciation for Portuguese cooking but also strengthened my connection to my home here in Portugal.

If you’re new to Portuguese cuisine or looking to try a classic dish, Bacalhau com Batatas a Murro is a great place to start. It’s easy to prepare, uses readily available ingredients, and delivers big on flavor. Whether you stick to the traditional version or experiment by adding chestnuts, this dish is sure to become a favorite in your home, just as it has in mine.