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Crispy Portuguese Bacalhau Recipe with Roasted Potatoes and Kale

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A comforting and easy homemade dinner featuring crispy salted cod (bacalhau) paired with roasted potatoes and kale, delivering bold flavors and satisfying textures.

Ingredients

Scale
  • 1 lb (450 g) bacalhau (salted cod), soaked for 24-48 hours
  • 1.5 lbs (700 g) Yukon Gold or red potatoes, cut into wedges
  • 6 cups (180 g) kale, roughly chopped (Tuscan or curly kale)
  • 1/4 cup (60 ml) olive oil, plus extra for drizzling
  • 4 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced
  • 1 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Prepare the bacalhau: After soaking the salted cod for 24-48 hours (changing water every 8 hours), drain and pat dry with paper towels. Remove any skin and bones, then cut into 1-inch (2.5 cm) pieces.
  2. Roast the potatoes: Preheat oven to 425°F (220°C). Toss potato wedges with 2 tbsp (30 ml) olive oil, half the minced garlic, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until golden and crispy outside but tender inside.
  3. Add the kale: About 10 minutes before potatoes finish, toss chopped kale with 1 tbsp (15 ml) olive oil, a pinch of salt, and sliced onion. Push potatoes to one side of the baking sheet and spread kale and onion on the other side. Roast together until kale is slightly crispy and onions are caramelized.
  4. Crisp the bacalhau: Heat 2 tbsp (30 ml) olive oil in a skillet over medium-high heat. Add bacalhau pieces and sear each side for 3-4 minutes until crispy and golden.
  5. Combine and serve: Plate roasted potatoes and kale alongside crispy bacalhau. Sprinkle chopped parsley over the top and serve with lemon wedges.

Notes

Soak bacalhau for 24-48 hours changing water every 8 hours to reduce saltiness. Dry bacalhau pieces thoroughly before searing to ensure crispiness. Use medium-high heat for searing. Flip potatoes halfway through roasting for even crispiness. Work in batches when searing bacalhau to avoid overcrowding the pan.

Nutrition

Keywords: bacalhau, salted cod, Portuguese recipe, roasted potatoes, kale, crispy fish, easy dinner, gluten-free, comfort food

Find it online: https://flurpchef.com/crispy-portuguese-bacalhau-recipe-with-roasted-potatoes-and-kale-easy-homemade-dinner-idea/