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Paleo Portuguese Bacalhau Stew

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Servings: 6


  • 600 gram salted cod fish
  • 2 large onions halved and sliced
  • 3 white sweet potato peeled and sliced
  • 2 aubergine peeled and sliced
  • 200 gram black olives sliced in half
  • 400 ml olive oil possibly more
  • salt and pepper
  • parsley as topping chopped


  • Place the salted cod in warm water to soften the fish and remove some of the salt taste. It all depends on how salty you like it but you will have to change the water a few times to get the desired level of saltiness. After the first time you are just using water at room temperature.
  • After you got the cod fish to the desired level of salt simply break it apart using your hands.
  • Use a big pot, I used my Dutch oven. And start layering the sweet potatoes to cover the bottom. Next add a layer of the salted cod fish. Continue with a layer of the sliced aubergine, olives and onions.
  • Add some salt and pepper on top and generously pour some olive oil over all the layers.
  • Continue layering with sweet potato, codfish aubergine, olives and onions while adding salt, pepper and olive oil between each layer.
  • Once you’re done layering cover the pot and turn the heat on to medium low. Let cook for 45-60 minutes or until sweet potatoes are cooked through. And dig in.
  • Serve with chopped parsley.