Bacalhau Pie: The Ultimate Portuguese Comfort Food in a Crust

Imagine this: a golden, buttery crust cradling a filling of rich, flaky salt cod, tender potatoes, onions softened to the point of surrender, all bound together in a luscious, creamy sauce. If that doesn’t make your stomach hum a little tune of longing, I don’t know what will. Bacalhau Pie is what happens when Portugal’s beloved bacalhau—the country’s national obsession—meets the universal joy of pie. It’s a dish steeped in history, bursting with flavour, and just indulgent enough to make you forget your responsibilities for a little while.

It’s not just the taste that makes Bacalhau Pie special. It’s the nostalgia, the sense of heritage, the connection to something greater. Every bite is a journey through centuries of Portuguese culinary tradition, a taste of family gatherings, festive celebrations, and the warm glow of home kitchens where hands work with care to create something truly special. The process of making Bacalhau Pie itself is an act of devotion—a meditative ritual where the slow preparation of each ingredient builds up the anticipation of the final, glorious dish.

The Curious History of Bacalhau

To understand Bacalhau Pie, you have to understand bacalhau itself. Salt cod arrived in Portugal centuries ago, thanks to the country’s maritime exploits. When the Portuguese explorers were out conquering the high seas, they needed something that wouldn’t spoil. Enter dried and salted cod, which could last for months—sometimes years—without refrigeration. While the cod itself originally came from the icy waters of Norway and Newfoundland, the Portuguese made it their own, turning it into over a thousand different dishes.

Bacalhau Pie, though not as ancient as some of the classic bacalhau dishes, is a natural evolution. The Portuguese have always loved combining salt cod with potatoes, eggs, onions, and a good dose of olive oil. The pie format takes these traditional ingredients and locks them into a glorious, pastry-wrapped hug. Some say it was inspired by empadão, Portugal’s answer to shepherd’s pie, while others believe it was an inevitable meeting of French and British influences in Portuguese cuisine.

There’s something deeply comforting about the combination of flaky fish and crisp pastry. It’s a dish that satisfies both heart and stomach, rich in tradition yet endlessly adaptable to modern tastes. The buttery crust adds an element of indulgence, transforming a humble fish dish into a centrepiece worthy of any table. The aroma of a Bacalhau Pie baking in the oven is enough to bring everyone to the kitchen, drawn by the promise of a dish that is both deeply traditional and warmly familiar.

Regional Twists on a Salty Classic

Portugal may be small, but its regions all have their own way of doing things. Bacalhau Pie follows suit.

In the north, particularly in Porto and the Douro Valley, you might find it made with a rich bechamel sauce, giving the filling a silkier texture. Further south, near Lisbon, expect a slightly drier version, where the cod is shredded and layered with onions, olives, and fresh parsley. Down in the Algarve, where things get a bit more adventurous, you might even find Bacalhau Pie with a hint of citrus—because why not? Then there’s the Azores, where dairy is king, so don’t be surprised if a local version includes a generous helping of local queijo São Jorge cheese melted into the filling.

Some family recipes include a dash of nutmeg or a whisper of saffron, adding complexity to the filling. Others use finely chopped boiled eggs to enrich the texture, making the dish even heartier. Every bite is a reflection of Portugal’s regional diversity, a tribute to the creativity and ingenuity of its home cooks. There are even versions that incorporate finely diced chorizo, adding a smoky, spicy depth to the already flavour-packed dish.

The Perfect Drinks to Wash it Down

A dish as rich as Bacalhau Pie deserves a drink that won’t just stand up to it, but enhance it. Enter Vinho Verde, Portugal’s famously light, slightly spritzy white wine. The bright acidity and citrusy notes cut through the pie’s creamy filling like a sailor slicing through stormy seas.

If you’re feeling fancy, a dry white Port on ice could be an interesting choice—its nutty undertones play beautifully with the saltiness of the bacalhau. And for those who prefer a red, a light-bodied Dão or Bairrada will do nicely, provided you steer clear of anything too tannic.

For those who like non-alcoholic options, a tart lemonade or even a lightly sparkling mineral water with a twist of lime will provide a refreshing contrast. The key is to choose a drink that brightens the dish rather than weighs it down. A crisp apple cider can also work wonders, its natural acidity helping to cleanse the palate between each decadent bite.

The Best Sidekicks for Your Pie

Bacalhau Pie is already a meal in itself, but why stop at just the pie? A simple salad with bitter leaves, like rocket or endive, dressed with a sharp vinaigrette, balances the richness beautifully. A side of garlicky greens—think sautéed kale or Swiss chard—adds a nice earthy contrast.

For those who like to go all in, serve it with a few slices of broa, Portugal’s famous cornbread, to mop up every last bit of the filling. And if you really want to be extravagant, a side of roasted red peppers drizzled with olive oil makes for an excellent partner. Some even enjoy a small bowl of pickled vegetables alongside, their tangy bite offering the perfect counterbalance to the creamy, flaky richness of the pie. A serving of fried plantains or a mild, tangy coleslaw can also offer surprising yet delightful harmony with the dish.

The Recipe for Bacalhau Pie

For the filling:

• 400g salt cod, soaked for 24 hours and flaked
• 500g potatoes, boiled and mashed
• 1 large onion, finely sliced
• 2 cloves garlic, minced
• 200ml double cream
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp chopped parsley
• 1 tsp paprika
• Salt and pepper to taste

For the pastry:

• 500g shortcrust or puff pastry
• 1 egg, beaten (for egg wash)

Preheat your oven to 200°C.

In a pan, heat the olive oil and butter over medium heat. Add the onions and garlic, cooking gently until soft and golden. Stir in the flaked bacalhau and let it cook for a few minutes, soaking up the flavours. Add the mashed potatoes, cream, paprika, and parsley, stirring everything together. Taste and adjust the seasoning—remember, the cod is already salty, so go easy on the salt.

Roll out half of your pastry and line a pie dish. Spoon in the bacalhau filling and smooth it out. Roll out the remaining pastry and place it on top, crimping the edges together. Brush with egg wash for that perfect golden glow.

Bake for 30-35 minutes, until the pastry is golden and crisp. Let it rest for a few minutes before slicing. Serve warm, with a glass of wine and a satisfied sigh.

Bacalhau Pie is proof that Portugal’s love affair with salt cod will never end—and frankly, why should it?