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Açorda with salt cod, fish soup with white wine, milk and fresh parsley
Portuguese Açorda with Cod, rich fish soup with fresh parsley

Portuguese Salt Cod & Bread Stew (Açorda)

Author: Flavelo
Recipes Main Courses Soups
While plain Açorda is poor man's food, the Salt Cod (Bacalhau) version graces festive tables. Portugal reportedly has 365 cod recipes, and this is a favorite: the sharp, salty fish is mellowed by the bread and egg, creating a rustic yet refined dish.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Saucepan
  • Whisk

Allergen Information

⚠️ Fish
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Simmer the soaked salt cod in water. After 10 minutes, remove the fish, but save the cooking liquid!

Tip: The cooking water is full of flavor and collagen, acting as our stock.
2 ✓

Clean the fish, removing skin and bones, then flake into pieces. Tear the bread into the hot cooking liquid and let soak for 5 minutes.

Tip: The bread absorbs the essence of the fish.
3 ✓

In a pot, sauté the chopped garlic in olive oil. Add the soaked bread (with the liquid, if not too excessive) and cook into a thick porridge.

Tip: Stir constantly to prevent scorching.
4 ✓

Fold in the flaked fish and chopped cilantro. Remove from heat.

Tip: Don't boil the fish again, just warm it through to prevent drying.
5 ✓

Whisk the eggs in a small bowl, then quickly stir them into the hot mixture (tempering) to create a creamy texture, not scrambled eggs.

Tip: The egg creates a silky emulsion.

Recipe FAQ

How long should I soak the fish?
Salt cod must be soaked in cold water for 24-48 hours, changing the water multiple times. If you skip this, it will be inedibly salty!
Can I use fresh cod?
Yes, but salt it before cooking to firm up the flesh.

Ingredients

  • 1 lb Salt Cod (desalted/soaked)
  • 10 oz Stale Bread
  • 4 cloves Garlic
  • 1 bunch Cilantro (or parsley)
  • 4 tbsp Olive Oil
  • 2 large Eggs
  • 4 cups Water (reserved from cooking fish)
  • 1 pinch Pepper