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Bachalau Fresco with Eggs

Bachalau Fresco with Eggs


It is believed that if you are preparing bachalau every day, there will be enough unique recipes for the whole year.

Bachalau, or bacalao – it’s the name for the cod fish, for dried and salted cod, as well as for dishes made from this fish. Bachalau is prepared all over the world, from Europe to South America. Personally, I divide all bachalau dished in two types: white and red. The whites are prepared without tomatoes or tomato sauce, and tomatoes are required for the red ones.

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As for salted cod, I am not a big fan of it, although in Spain I ate a pate made from salted cod and I enjoyed it.

Salted cod is now available in the US, but I think I would leave it for those who strictly follows culinary traditions or like cooking something new and exotic, other words, who likes culinary experiments. These days, I think the Portuguese, the Spaniards, and many others would not mind putting the tradition aside. Fresh fish tastes better, and cooking with it is much easier. So in the bachalau I prefer a fresh (or frozen) cod. The Portuguese had to preserve the fish this way because cod doesn’t live in the waters surrounding the country.

Today I’m cooking Bachalau fresco with eggs – a dish made with fresh cod and topped with hard boiled eggs – one of more than a thousand bachalau recipes.

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Bachalau Fresco with Eggs


4 servings


  • 1 large onion
  • 2 cloves garlic, finely chopped
  • 500 g potatoes
  • 1 sweet pepper
  • 1/3 cup chopped green olives
  • 3-4 tbsp capers (optional)
  • 500 g cod (or other fish: pollock, tilapia and similar), cut into pieces
  • ½ tsp dried marjoram
  • ½ tsp dried thyme
  • ¼ tsp hot pepper flakes
  • 2 tbsp olive oil (about)
  • 1-2 tbsp extra virgin olive oil supply (optional)
  • 2-4 boiled eggs
  • Parsley feed
  • Salt
  • Black pepper




In a deep pan or wide pot heat the olive oil. Add the onion and cook for 5 minutes.

Add the garlic and cook for 30-45 seconds.

Add the bell peppers, potatoes, spices and dried herbs. Cover with water, bring to a boil over high heat, reduce the heat, add the olives and capers, cover and simmer for 10 minutes.

Pour the fish on top of the vegetables, lightly salt it, drizzle with good olive oil, cover and simmer 5-7 minutes.

Stir gently. Let it stand for 5-10 minutes. Serve with good bread, garnished with coarsely chopped hard boiled eggs and sprinkled with fresh parsley.

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Cook with pleasure!


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