Imagine a dish that transports you to the rugged coastlines of Portugal, where centuries-old culinary traditions meet bold, hearty flavors. This Grilled Salted Cod with Beer Bacon and Cabbage is not just a meal—it's a culinary journey that combines the rich, briny essence of Atlantic seafood with the smoky crunch of perfectly crisp bacon. Get ready to tantalize your taste buds and impress your dinner guests with a recipe that's as authentic as it is delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Portuguese
Serves: 4 servings
Ingredients
- 4 salted cod fillets
- 4 strips of bacon, chopped
- 1/2 cup beer
- 2 cups cabbage, shredded
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by soaking the salted cod fillets in cold water for at least 24 hours prior to cooking. Change the water several times to remove excess salt and ensure the cod is rehydrated. After soaking, drain the cod and pat dry with paper towels.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped bacon strips. Cook the bacon until it is crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is cooked, use a slotted spoon to remove it from the skillet and transfer it to a paper towel-lined plate to drain excess fat. Leave the bacon drippings in the skillet for added flavor.
- Add the shredded cabbage to the skillet with the bacon drippings. Sauté the cabbage over medium heat for about 5 minutes, or until it begins to soften. Stir occasionally to prevent sticking.
- Pour in the beer and season the cabbage with salt and pepper to taste. Continue cooking for another 5-7 minutes, allowing the beer to reduce slightly and the cabbage to become tender. Stir occasionally.
- While the cabbage is cooking, prepare the salted cod. In a separate grill pan or skillet, heat a small amount of olive oil over medium-high heat. Once hot, add the cod fillets, cooking for about 4-5 minutes on each side, or until the fish is cooked through and has a nice golden crust. Season with salt and pepper to taste.
- Once the cod is cooked, remove it from the heat and let it rest for a minute. Flake the cod gently with a fork to create bite-sized pieces, if desired.
- To serve, divide the sautéed cabbage among four plates. Top each serving with a portion of the grilled salted cod, and sprinkle the crispy bacon on top. Enjoy your Grilled Salted Cod with Beer Bacon and Cabbage!
Tips
- Patience is key when preparing salted cod. Ensure you soak the fillets for a full 24 hours, changing the water multiple times to remove excess salt and achieve the perfect texture.
- Don't rush the bacon! Cooking it slowly allows the fat to render, creating crispy, flavor-packed morsels that will elevate the entire dish.
- When cooking the cabbage, use the bacon drippings for an extra layer of rich, smoky flavor that will make your dish truly unforgettable.
- Watch your heat carefully when grilling the cod—medium-high heat ensures a beautiful golden crust without drying out the fish.
- For the most authentic experience, use a Portuguese-style beer to add depth and complexity to the cabbage's cooking liquid.Pro tip: This dish pairs perfectly with a crisp white wine or a light Portuguese vinho verde to complement the rich, savory flavors!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
