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Açorda with cod, fish soup with white wine, milk and fresh parsley
Savoury salt cod açorda with a rich texture

Portuguese cod & bread soup (Açorda de bacalhau)

Author: Flavelo
Recipes Main Courses Soups
While plain Açorda is a peasant dish, the cod (Bacalhau) version is fit for a festive table. Portugal is said to have 365 cod recipes, and this is one of the most beloved: the bold flavour of the salted fish is softened 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
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Place the soaked cod in the water and bring to a boil. Remove 10 minutes after boiling, preserving the liquid!

Tip: The cooking water is full of the fish's flavour compounds (collagen, proteins); this will be our 'stock cube'.
2 ✓

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

Tip: The bread absorbs the flavour of the fish this way.
3 ✓

Sauté the chopped garlic in the oil in a saucepan. Add the soaked bread (with the liquid, if not too much), and cook into a thick porridge.

Tip: Stir continuously so it doesn't burn.
4 ✓

Stir in the fish pieces and chopped coriander. Remove from the heat.

Tip: The fish doesn't need cooking anymore, just warming through, otherwise it will dry out.
5 ✓

Beat the eggs in a small bowl and quickly stir them into the hot dish (tempering) to create creaminess rather than scrambled eggs.

Tip: The egg makes the texture silky (emulsion).

Recipe FAQ

How long should I soak the fish?
Salt cod needs to 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

  • 400 g Salt cod (pre-soaked!)
  • 300 g Stale bread
  • 4 cloves Garlic
  • 1 bunch Coriander (or parsley)
  • 4 tbsp Olive oil
  • 2 large Eggs
  • 1 l Water (cooking liquor from the fish)
  • 1 pinch Pepper