Arroz de bacalhau – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Portugal Servings: 4
Portugal Servings: 4Arroz de Bacalhau is a traditional Portuguese rice dish that brings together the rich flavors of the sea with the simple, comforting qualities of rice. Originating from Portugal, a country renowned for its seafood, this dish highlights the nation’s love for bacalhau, or salted cod. With each bite, it captures the essence of Portuguese culinary heritage, combining the delicate taste of fish, aromatic herbs, and perfectly cooked rice. Its roots are deeply ingrained in Portuguese coastal towns where families gather around to enjoy meals that have been passed down through generations.
Ingredients
- salted cod (bacalhau) – 500 g
- olive oil – 3 tablespoons
- onion, chopped – 1 large / 150 g
- garlic cloves, minced – 3 cloves
- red bell pepper, diced – 1 medium / 150 g
- tomato, chopped – 2 medium / 300 g
- long-grain rice – 2 cups / 400 g
- fish stock – 5 cups / 1.2 liters
- fresh parsley, chopped – 1/4 cup / 15 g
- bay leaf – 1
- black olives – 1/2 cup / 70 g
- salt and pepper – to taste
Instructions
- Soak the salted cod in water for 24-48 hours, changing the water several times to remove excess salt.
- Once desalinated, drain and shred the cod into large pieces.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Add the chopped onion and garlic and sauté until the onion is translucent.
- Stir in the red bell pepper, tomato, and bay leaf, and cook until the tomatoes are soft.
- Add the shredded cod and cook for another 5 minutes.
- Stir in the rice, ensuring it is well coated with the mixture.
- Pour in the fish stock, season with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and let it simmer for 18-20 minutes or until rice is tender.
- Remove from heat, sprinkle with chopped parsley and black olives, then cover and let it sit for 5 minutes before serving.
Substitutions
- salted cod (bacalhau) -> fresh cod or another white fish
- olive oil -> vegetable oil
- red bell pepper -> green bell pepper
- fish stock -> vegetable or chicken broth
Enhancements in the Next Evolution
- Use arborio rice for a creamier texture.
- Add a splash of white wine while cooking the vegetables for added depth.
- Include a few saffron threads to enhance the color and flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
