Salt Cod and Sweet Potato Stew with Piri-Piri Oil

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This hearty Portuguese stew celebrates salt cod (bacalhau) in a saffron-scented broth with sweet potatoes and peppers, finished with a slow-infused homemade piri-piri oil. It bridges the rustic cooking of mainland Portugal with the chili traditions brought back from former African colonies, delivering deep, comforting flavor with a vibrant spicy kick.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 21 gFat
• 3.5 gSaturated Fat
• 40 gCarbs
• 6 gFiber
• 13 gSugar
• 30 gProtein
• 780 mgSodium
• 960 mgPotassium
• 115 mgCalcium
• 3 mgIron
• 62 mgVitamin C
• 320 mcgVitamin A

Ingredients

For poaching the salt cod

• 1 lb (450 g) salt cod, soaked in cold water 24-36 hours (change water twice)
• 1 medium yellow onion, peeled and quartered
• 2 bay leaves
• 6 whole black peppercorns

For the stew base

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp smoked Spanish paprika (pimentón)
• 1/2 tsp saffron threads, bloomed in 2 tbsp warm water

For the stew

• 1 lb (450 g) orange-fleshed sweet potatoes, peeled and cubed 1/2-inch
• 1 (14 oz / 400 g) can diced tomatoes with juices
• 4 cups (1 L) low-sodium chicken or vegetable broth
• 1 cup (240 ml) dry Portuguese white wine (or Vinho Verde)
• 1 bay leaf
• 1 tbsp red wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp chopped flat-leaf parsley, plus more for garnish

For the piri-piri oil

• 6 small red bird's-eye chilies, stems removed (or 1 1/2 tsp red chili flakes)
• 4 garlic cloves, smashed
• 1 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/2 cup (120 ml) extra-virgin olive oil
• 2 tbsp fresh lemon juice

To serve

• Crusty Portuguese broa or rustic country bread, warmed
• Lemon wedges
• Flaky sea salt

Directions

1. Drain the soaked salt cod and place in a wide saucepan. Add the quartered onion, bay leaves, and peppercorns, then cover with cold water by 1 inch. Bring to a gentle simmer over medium heat and cook 10-12 minutes, until the cod flakes easily when pressed. Drain, cool slightly, then flake into large 1-inch pieces, discarding skin and any bones.
2. While the cod poaches, make the piri-piri oil: combine the chilies, smashed garlic, paprika, salt, olive oil, and lemon juice in a small saucepan. Warm over the lowest possible heat for 10 minutes-do not let it simmer or the garlic will turn bitter. Remove from heat and let steep 10 minutes, then carefully blend until smooth and vivid red. Set aside.
3. Heat 3 tbsp olive oil in a Dutch oven over medium heat. Add the sliced onion and cook 8-10 minutes until soft and translucent, stirring occasionally. Add the minced garlic and diced red pepper and cook 3 minutes more until the pepper begins to soften.
4. Stir in the smoked paprika and bloomed saffron (with its liquid) and cook 30 seconds until fragrant. Add the sweet potato cubes, diced tomatoes with their juices, broth, white wine, and bay leaf. Season lightly with pepper (the cod is salty, so hold the salt for now).
5. Bring to a boil, then reduce to a steady simmer. Cover partially and cook 18-20 minutes, until the sweet potatoes are fork-tender and the broth has thickened slightly.
6. Gently fold the flaked cod into the stew and simmer uncovered for 5 minutes to heat through and meld the flavors. Stir in the red wine vinegar and most of the parsley. Taste, then adjust with salt and pepper as needed. Remove and discard the bay leaf.
7. Ladle the stew into warm shallow bowls and finish each portion with a generous drizzle of piri-piri oil (start with 1 tsp and add more to taste), a sprinkle of parsley, and a tiny pinch of flaky sea salt. Serve immediately with warm broa for sopping up the saffron-broth and lemon wedges on the side.

Cook’s Notes

• Soaking the bacalhau is non-negotiable: taste a small piece after 24 hours. It should taste pleasantly salty, like sea air, not briny. If still very salty, soak another 12 hours.
• For a milder piri-piri, slit the chilies lengthwise and scrape out the seeds before infusing, or substitute with 1 tsp red chili flakes.
• The stew deepens overnight-make it a day ahead and reheat gently; add the piri-piri oil only when serving so the color and heat stay vibrant.
• No salt cod on hand? Substitute 1 1/4 lb (570 g) fresh cod or halibut, poach it in salted water with the aromatics, and add an extra 1/4 tsp salt to the finished stew.
• Always serve with bread-it's essential for mopping up the saffron-scented broth, a hallmark of Portuguese table cooking.