Natalia shows us how to make Bacalhau à espanhola (Spanish style Salted Cod).  

Bacalhau à espanhola is a version of salted cod where all of the ingredients are cooked together in one pan with peppers and tomatoes added to the dish. This version is referred to as Spanish style because of the addition of the peppers and tomatoes.

At Natalia’s family’s restaurant, O Dinis in East Providence, Rhode Island, they make a slightly different version of salted cod called Bacalhau na brasa. Instead of cooking the salted cod and the rest of the ingredients together, O Dinis Restaurant cooks the ingredients separately. Also, Bacalhau na brasa does not have the peppers and tomatoes.

Both versions are classic Portuguese Salted Cod dishes that you can make at home.

Natalia Paiva-Neves cooks  Bacalhau à espanhola (Spanish Style Salted Cod)


Salted Cod

Olive Oil



Bay Leaves


Red & Green Peppers


Smoked Paprika

Crushed Red Pepper

White Wine

Directions: Soak the cod in water changing every 2-3 hours (leaving in the refrigerator) to remove the salt. Put the cod into your pan, add thick sliced potatoes, and then lay the cod on top of the potatoes, add sliced onions, garlic, diced tomato (juice and all), add red and green peppers, add crushed red pepper, add smoked paprika, add bay leaves, add olive oil, and add white wine. Massage all of the ingredients. Do NOT cover. Put into oven and cook 45 minutes 350-400 depending on your oven.

Bacalhau na brasa – salted cod at O Dinis Restaurant
Natalia Paiva-Neves in the kitchen at O Dinis Restaurant making  Bacalhau à espanhola  (Spanish Style Salted Cod)