Mediterranean Bacalhau with Olive Tapenade and Herb Quinoa

This stunning Mediterranean Bacalhau dish showcases the rich flavors of salt cod paired with a vibrant olive tapenade and fluffy herb quinoa. Perfect for date night or summer gatherings, each bite is a celebration of coastal flavors that will impress your guests and create lasting memories.

Author
Brazil & Co.
Prep Time
30 minutes
Cook Time
40 minutes
Servings
10
Cuisine
Mediterranean

Ingredients

  • 2 pounds bacalhau (salt cod), soaked for 24-48 hours, changing water every 8 hours
  • 1/4 cup extra virgin olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, smashed
  • 1 teaspoon red pepper flakes
  • 1/4 cup capers, drained and rinsed
  • 1/2 cup black olives, pitted and chopped
  • 1/2 cup green olives, pitted and chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 lemon zest and juice
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1/4 cup fresh chives, chopped
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon freshly ground black pepper, to taste

Directions

  1. Begin by preparing the bacalhau. Soak the salt cod in cold water for 24-48 hours, changing the water every 8 hours. Once fully desalted, drain and rinse the fish under cold water. Pat dry with paper towels.
  2. In a large pot, bring enough water to a gentle boil. Add the soaked bacalhau and simmer for about 15-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Drain and set aside.
  3. In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes, or until translucent and fragrant. Stir in the smashed garlic cloves and red pepper flakes, cooking for another 1-2 minutes until the garlic is fragrant.
  4. Carefully flake the bacalhau into large pieces and add to the skillet. Gently toss with the sautéed onion, garlic, and red pepper flakes for about 2-3 minutes to combine and heat through.
  5. In a separate bowl, combine the capers, black olives, green olives, chopped parsley, chopped basil, lemon zest, and lemon juice. Mix well to create the olive tapenade. Set aside.
  6. For the herb quinoa, rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Cook for 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid. Remove from heat and let sit covered for 5 minutes before fluffing with a fork. Stir in the chopped chives, sea salt, and freshly ground black pepper to taste.
  7. To serve, place a generous scoop of herb quinoa on each plate, top with the bacalhau mixture, and finish with a spoonful of the olive tapenade. Garnish with additional fresh herbs if desired.