Totally undecided Bacalhau - Bacalhau Totalmente Indeciso

Bacalhau com batatas ao murro cebolada e brocoli

Punched Potatoes, Broccolis and Onion Feast Bacalhau

Well this recipe could be called “Indecided Bacalhau”.

You know, when you cannot decide which recipe you will use and looking at the main ingredient for a while it is as indecisive as you are?
...and then comes the option of “what a hell, do them all!”.

The key point on this one is that the Bacalhau would be grilled in the oven!

First step was to hydrate and desalinate the Bacalhau as previously explained in another post.

Using bits and pieces of the fish ( pectoral, dorsal, pelvic and caudal fins) or in short skins with bones, boil them in a small saucepan. Here you can place them inside a a small cloth bag or by themselves.

We use this water to boil small sized round potatoes, and small size white onions (the ones used for pickled onions) until they are 50% ready. You can test them by sticking a fork into the potatoes so they get in but not totally through, and the onions they are soft so you can get them with the fork and they are still very intact.

When this is done, punch gently with your hands each potatoes so it opens / breaks skin BUT do not squash them.


On a good baking tray, cover the bottom with good quality extra virgin olive oil.


Place the alternating potatoes and onions in order to create a base for the Bacalhau
Place the Bacalhau on top.


Add some Bay leaves sparingly.





Steam your Broccolis, don’t overcook it, it has to be firm.

On a small saucepan put a bit of Olive oil and finely chopped garlic cooking it until the garlic starts to get dark.
Immediately pour HALF of this over the fish and the other half on top of the broccolis (in a separate serving dish)

Add Black Olives with a bit of the black olives water on top of the fish.
Put all in the oven at 200 C for about 30 minutes covered with foil and then remove the foil and allow another 30 min approximately to get a “firm skin” on the fish.

Using the grill on your stove you can finish it up until it is with a crisp skin look and feel.

Put the broccolis to heat up in the oven briefly.

And Serve it all with a good "Vinho Verde" or Rieseling.

Bom Apetite!