There are several versions of “Bacalhau Escondido,” or Hidden Codfish. Still, they all follow the same basic concept: shredded cod is “hidden” under a layer of mashed potatoes (or other ingredients) and baked in the oven. It’s absolutely delicious!
It’s a rich and hearty dish, made with several staple ingredients from Portuguese cuisine, and it’s packed with flavor. While it’s not the easiest recipe to prepare—it involves quite a few steps—it’s well worth the effort.
Although this dish is no longer cheap to make, it’s ideal for cooking in large quantities and gathering the whole family around the table. It’s also a great way to use up leftover cooked cod.
This version of Bacalhau Escondido comes from my husband’s paternal grandmother, D. Maria da Conceição, who learned the recipe in Celorico de Basto, in the Minho region. We hope you enjoy it and cook it with love for your family, just like she did.
How to Soak Dry Salt Cod
In this recipe, we used frozen pre-soaked cod, which is a quick and practical option. However, if you’re using dry salt cod, you’ll need to soak it first.
For two medium-sized pieces (they don’t need to be from the loin, since the cod will be shredded), soak for about 24 to 32 hours. Ideally, soak it in the fridge or very cold water—especially in the summer—and change the water several times. Place the pieces skin-side up, as the skin prevents water from being absorbed too quickly.
After 24 to 32 hours, the cod should be tender and perfectly desalted, ready to cook.
Preparation
- Prep time: 1 hour and 10 minutes (30 to 40 minutes prep + 40 minutes cooking)
- Serves: 8 to 10 people
- Difficulty: Hard
Necessary Utensils
- Large pot
- Large, deep baking dish
- Knife
- Wooden spoon or spatula
- Teaspoon and tablespoon
- Potato ricer or masher
Ingredients for Hidden Codfish (Bacalhau Escondido)
- 2 kg (about 4.4 lbs) frozen codfish
- 8 large red potatoes
- 1 kg (about 2.2 lbs) carrots
- 10 eggs + 1 beaten egg (for brushing)
- 2 kg (about 4.4 lbs) Portuguese cabbage (also known as couve-galega or collard greens)
- Water, as needed
- 500 ml (about 2 cups) olive oil
- 4 garlic cloves
- 200 ml (a bit under 1 cup) of milk
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
Step by Step Instructions
- Boil the potatoes, carrots, Portuguese cabbage (also called collard greens), and eggs in plenty of water, enough to fully cover all the ingredients. Place the codfish on top and bring everything to a boil.
- As soon as the water starts to boil, let the cod cook for about 10 minutes, until the flesh begins to flake. Remove the cod and let the remaining ingredients continue cooking until tender.
- Shred the codfish, removing any bones and skin, and break it into large flakes.
- Meanwhile, grease a large baking dish with olive oil, ensuring it is enough to coat the bottom.
- Drain all the ingredients very well. Set aside four boiled potatoes to make the mashed potato topping.
- Slice the remaining potatoes and the boiled eggs. Cut the cabbage into medium-sized pieces.
- In the baking dish, layer the sliced potatoes first, followed by the sliced eggs and carrots. On top of that, add the shredded codfish, and finally, the chopped cabbage.
- Drizzle generously with olive oil—about half a liter (2 cups).
- Making the Mashed Potatoes
- Using the four boiled potatoes you set aside earlier, mash them with a potato ricer or masher until smooth and uniform.
- Add the milk and gradually mix in the melted butter, stirring well until you get a creamy, but not runny, consistency.
- Season with salt and pepper to taste, and mix thoroughly.
- Carefully spread the mashed potatoes over the cabbage and cod mixture, being gentle so you don’t mix the layers underneath.
- Brush the top of the mashed potatoes evenly with the beaten egg.
- Place the baking dish in the oven and bake for about 20 minutes, until golden on top.
Serving Suggestions
This is a rich and complete dish, featuring a diverse array of ingredients, including vegetables, greens, eggs, fish, and olive oil. It can be served as-is—there’s no need for any sides.
As for wine, a good dry, crisp white or a fresh Vinho Verde from the Minho region pairs beautifully.
Tips
- A key step is draining the vegetables thoroughly—if not, the dish will turn out watery and lose its flavor.
- Don’t be afraid to use plenty of Portuguese olive oil—it’s what gives this dish its moisture and rich taste.
- Choose a baking dish that fits the amount of ingredients: it should be deep and large enough to hold everything, but not so big that the layers spread out too much.
Storage and Reheating
This dish tastes even better when reheated—the flavors become more intense, and the olive oil makes it even more irresistible. So if you have leftovers, store them in the fridge in an airtight container for 2 to 3 days.
We don’t recommend freezing leftover Bacalhau Escondido. Both the potatoes and the mashed layer tend to develop an odd texture and lose flavor once thawed and reheated.
Conclusion
Bacalhau Escondido is a traditional Portuguese dish that’s full of flavor. While it’s not the easiest recipe to make—it’s time-consuming and involves several steps—it’s worth it. It’s also a generous recipe, perfect for serving a crowd. So gather your family and surprise them with this delicious dish.
Bom Apetite!
Bacalhau Escondido – Hidden Codfish
Equipment
- Large pot
- Large, deep baking dish
- Knife
- Wooden spoon or spatula
- Teaspoon and tablespoon
- Potato ricer or masher
Ingredients
- 2 kg Frozen codfish
- 8 Large red potatoes
- 1 kg Carrots
- 11 eggs
- 2 kg Portuguese cabbage (also known as collard greens)
- 0,5 l Olive oil
- Water
- 4 Garlic cloves
- 200 ml milk
- 1 tpsp Butter
- Salt to taste
- Black pepper to taste
Instructions
How to Make Bacalhau Escondido (Hidden Codfish)
- Boil the potatoes, carrots, Portuguese cabbage (also known as collard greens), and eggs in plenty of water, enough to fully cover everything. Place the codfish on top and bring to a boil.
- Once it starts boiling, let the cod cook for about 10 minutes, until the flesh begins to flake apart. Remove the cod and let the remaining ingredients continue cooking until they’re soft and tender.
- Shred the codfish, removing any bones and skin, and break it into large flakes.
- Meanwhile, grease a large baking dish with olive oil, making sure the bottom is well-coated.
- Drain all the ingredients very well. Set aside 4 of the boiled potatoes to make the mashed potatoes later.
- Slice the remaining potatoes and the boiled eggs into rounds. Cut the cabbage into medium-sized pieces.
- In the baking dish, layer the sliced potatoes first, followed by the eggs and carrots. Then, spread the shredded codfish on top, and finish with the cabbage.
- Drizzle generously with olive oil—about half a liter (2 cups).
- Carefully spread the mashed potatoes you prepared over the top, without mixing the layers underneath.
- Brush the top of the mashed potatoes evenly with the beaten egg.
- Bake in the oven for about 20 minutes, until golden on top.
How to Make the Mashed Potatoes
- Using the four boiled potatoes you set aside earlier, mash them using a ricer or a masher until smooth and uniform.
- Add the milk, then gradually mix in the melted butter, stirring well until you have a creamy mash—but not too runny.
- Season with salt and pepper to taste, and mix everything thoroughly.
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