Brazilian Cod Fish Stew

This recipe is served on Good Friday in  Brazil and comes from our Portuguese ancestors. 

I learned this recipe from my mother and it is one of my father’s favorite dish.

Back home in Brazil she would buy beautiful salted cod fillets, traditionally imported from Portugal. The dry cod add a distinct flavor and texture to this dish. Back in Wisconsin I cannot find the beautiful thick cut salted cod and in order to keep the Good Friday tradition I replaced salted cod with fresh cod and turned  out to be amazing!


Brazilian Cod Fish Stew

Carolina Stefano
Simple and easy Brazilian "Bacalhoada" made with fresh cod intead of the traditional dry and salted cod.
It's hard to find where we live in Wisconsin so I replaced with fresh cod easily available, and turned out to be amazing!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour
Course Prato Principal
Servings 8 people


  • 1 large yellow bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 2 large yellow onions thinly sliced
  • 8 medium yellow potatoes peeled and cut 1/2 inch thick
  • 1 small bunch parsley
  • ½ cup kalamata olives pitted and sliced
  • ¾ cup olive oil extra virgin
  • 2 large fresh cod fillets
  • salt and black pepper to taste


  • Slice all vegetables1/4” thick. On a heavy cooking pot drizzle olive oil Line the bottom with tomatoes; Place a layer of Bell peppers; then a layer of onions separating the rings; then a layer of potatoes. Drizzle olive oil, sprinkle salt and parsley. Lay the cod. Drizzle olive oil, sprinkle salt and parsley. Repeat layers finishing with olive oil, olives and parsley. Cover and simmer over low heat until potatoes are soft.



Serve it over white rice and garnish with parsley and olive oil.
Keyword bacalhau, cod, easter, ensopado, fresh, good friday, pascoa, portuguese, sexta feira santa, stew

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