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Portuguese cod (Bacalao)
Portuguese cod (Bacalao)

Portuguese cod (Bacalao)

Preparation 15 min
Cooking time 12 min
Servings 4


  • 4 Italian tomatoes, ripe
  • 8.5 ml (1 3/4 tsp) butter
  • 1 medium onion, thinly sliced
  • 15 ml (1 tbsp) garlic, minced
  • 30 ml (2 tbsp) parsley, chopped
  • 250 ml (1 cup) white wine
  • 600 g (1 1/4 lb) cod fillet, skinless
  • Salt and freshly ground black pepper
  • 30 ml (2 tbsp) extra-virgin olive oil
  • 15 ml (1 tbsp) fresh oregano, chopped
  • 1 lemon, cut in wedges


  1. Preheat the oven to 190°C (375°F)
  2. In a cooking pot, bring some water to a boil.
  3. Meanwhile, with a knife, carve a small cross on the bottom of each tomato.
  4. Dip the tomatoes in boiling water.
  5. Cook for about 1 minute. Remove from the pot and cool under running water.
  6. Peel the tomatoes. Cut in half crosswise. Squeeze to remove the seeds. Cut into 1 cm (1/3 in.) dice. Set aside. 
  7. Butter an oven-safe dish, 20 cm x 20 cm (8 in. x 8 in.).
  8. On the bottom of the dish, spread the diced tomato, onion, garlic and parsley.
  9. Add the white wine.
  10. Remove the bones from the cod fillet using fish bone tweezers (or regular tweezers).
  11. Season the fillets. Place over the preparation and cover with aluminum foil.
  12. Cook in the oven for 12 to 15 minutes or until the fish flakes easily.
  13. Reduce the oven temperature to 80°C (180°F).
  14. With a spatula, gently remove the cod fillets from the dish and place them in another oven-safe container.
  15. Set aside and keep warm.
  16. Pour the cooking juice into a saucepan. Reduce over high heat until the consistency of a sauce.
  17. Taste and adjust the seasoning, if needed.
  18. Place the cod fillets on a serving plate.
  19. Top with juices from cooking.
  20. Sprinkle with olive oil and chopped oregano.
  21. Garnish with lemon wedges.
  22. Serve immediately with steamed potatoes and a vegetable of your choice.
Availability in stores