Soup
Sopa de Bacalhau (Cod Soup)
About this dish
This hearty Portuguese cod soup is a soul-warming classic from the northern regions, where winter nights demand a bowl that sticks to your ribs. My grandmother used to say the secret is patience—letting the bacalhau gently flavor the broth while the potatoes fall apart just so.
It’s humble, restorative, and tastes like sea salt and wood smoke.
Ingredients
UK and US measurements are both included for every recipe.
dried salted cod
protein400 g
Imperial measurement: 14 oz
potatoes
vegetable500 g
Imperial measurement: 1.1 lbs
onion
vegetable1 large
garlic cloves
vegetable3
bay leaves
herb2
olive oil
fat4 tbsp
Imperial measurement: 1/4 cup
fresh coriander
herb1/4 cup chopped
water
liquid1.5 L
Imperial measurement: 6 cups
salt
seasoningto taste
black pepper
seasoning1/2 tsp
Method
Soak the cod
Soak the dried salted cod in cold water for 24 hours, changing the water three times, to remove excess salt. Then drain and flake into large chunks.
Sauté aromatics
PT5MIn a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until soft but not browned, about 5 minutes.
Add potatoes and bay leaves
PT1MPeel and dice the potatoes into bite-sized cubes. Add them to the pot along with the bay leaves. Stir for 1 minute.
Pour water and simmer
PT15MAdd the water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender.
Add the cod
PT5MAdd the flaked cod to the pot, stir gently, and cook for 5 more minutes until the fish is heated through and just cooked.
Season and garnish
Remove bay leaves. Season with black pepper and salt if needed (remember the cod is salty). Stir in half the chopped fresh coriander. Serve hot, drizzled with a little extra olive oil and sprinkled with remaining coriander.
Equipment
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Nutrition facts
Tips
- If you use pre-soaked bacalhau, rinse it well and taste a small piece to check saltiness before adding to the soup.
- You can.
- You can always add salt at the end.
- For a creamier texture, mash a few potato cubes against the side of the pot before adding the cod. It thickens the broth naturally without cream.
- This soup keeps well in the fridge for up to two days, but the potatoes will soften further. Add a splash of water when reheating.
Serving suggestions
- Serve with crusty bread and a drizzle of extra virgin olive oil. A green salad on the side makes it a complete meal.
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Recipe by
Ines Silva
Specialises in Portuguese cuisineInes learned to cook bacalhau from her avó, who spoke only in proverbs. Ines now speaks only in proverbs too.
Describe yourself in three words: Mystical, grandmotherly wisdom with dry humor.