Brazilian recipe
Baked Bacalhau (Bacalhau ao forno)
This classic Brazilian-style oven-baked cod combines the deep, salty character of salt cod with the sweetness of vegetables and a rich, creamy sauce.
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Ingredients
1 kg salt cod
500 g potatoes
500 g carrots
2 ripe red tomatoes
1 capsicum
2 large onions
Olives to taste
Minced garlic to taste
Chopped coriander to taste
1 tbsp tomato paste
Coconut milk to taste
Extra virgin olive oil to taste
2 cups full-cream milk
1 1/2 tbsp plain flour
1 tbsp butter
1 egg
1/2 cup thickened cream
Nutmeg to taste
Cracked black pepper to taste
Sea salt to taste
500 g potatoes
500 g carrots
2 ripe red tomatoes
1 capsicum
2 large onions
Olives to taste
Minced garlic to taste
Chopped coriander to taste
1 tbsp tomato paste
Coconut milk to taste
Extra virgin olive oil to taste
2 cups full-cream milk
1 1/2 tbsp plain flour
1 tbsp butter
1 egg
1/2 cup thickened cream
Nutmeg to taste
Cracked black pepper to taste
Sea salt to taste
Where to find ingredients
You can find salt cod (bacalhau) at Mediterranean or Portuguese specialty delis. Fresh produce such as potatoes, carrots, tomatoes, and capsicum are available at local farmers' markets or the fresh produce aisle of any major supermarket. Thickened cream, butter, and pantry staples can be purchased at any local Coles or Woolworths.
Preparation method
- Soak the cod for 24 hours in the fridge, changing the water regularly to draw out the excess salt.
- Quickly boil the cod, discard the skin and bones, reserve the cooking liquid, and gently break the flesh into large flakes.
- Season the flaked cod with garlic, salt, and fresh coriander.
- In a pan with a splash of olive oil, sauté the sliced onions until translucent.
- Add the diced tomatoes (peeled and deseeded), sliced capsicum, and olives to the pan.
- Incorporate the flaked cod, tomato paste, coconut milk, and a small amount of the reserved poaching liquid, simmering until a thick sauce develops; adjust seasoning.
- Boil the sliced potatoes and carrots until tender, then drain.
- For the white sauce, blend the milk, flour, and melted butter until smooth, then cook in a saucepan over medium heat, stirring constantly until thickened.
- Finish the white sauce by whisking in the thickened cream, nutmeg, black pepper, salt, and the beaten egg.
- Rub a garlic clove over the bottom and sides of a large baking dish and lightly grease with olive oil.
- Layer the dish by alternating the prepared cod mixture with the cooked potatoes and carrots.
- Pour the white sauce evenly over the top and place in the oven to gratiné until golden brown.
- Garnish with extra olives and fresh parsley before serving alongside a portion of steamed white rice.
Observations
This dish is the epitome of comfort food, perfect for long family lunches or festive weekend gatherings. The secret lies in the meticulous soaking and flaking of the cod and the deliberate layering, ensuring every bite is succulent and packed with flavour. Once baked, the creamy sauce binds everything together into a decadent, golden-crusted centrepiece.
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