Brazilian recipe
Baked Salted Cod (Bacalhau ao Forno)
This classic Brazilian Baked Salted Cod is a soul-warming favourite, featuring perfectly flaked cod layered with tender potatoes and tomatoes in a luxurious, velvety sauce.
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Ingredients
1 kg salt cod (bacalhau)
1/2 kg potatoes
1/2 kg carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Olives to taste
Minced garlic to taste
Fresh coriander to taste
1 tablespoon tomato paste
Coconut milk to taste
Extra virgin olive oil to taste
2 cups whole milk
1 1/2 tablespoons plain flour
1 tablespoon butter
1 egg
1/2 cup heavy cream
Nutmeg to taste
Black pepper to taste
Salt to taste
1/2 kg potatoes
1/2 kg carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Olives to taste
Minced garlic to taste
Fresh coriander to taste
1 tablespoon tomato paste
Coconut milk to taste
Extra virgin olive oil to taste
2 cups whole milk
1 1/2 tablespoons plain flour
1 tablespoon butter
1 egg
1/2 cup heavy cream
Nutmeg to taste
Black pepper to taste
Salt to taste
Where to find ingredients
Salt cod (bacalhau) can typically be found at local fishmongers or specialist food shops that stock Caribbean or imported pantry items; ask for 'saltfish' if you cannot find the specific Portuguese-style product. Look for fresh produce like potatoes, onions, carrots, and bell peppers at your nearest supermarket or local fresh produce market. Coconut milk is readily available in the canned food aisle of major grocery stores. Essential seasonings like garlic, fresh coriander, and spices can be picked up at any local greengrocer or supermarket spice section.
Preparation method
- Start by soaking the salt cod in cold water for 24 hours, changing the water frequently to draw out the excess salt
- Quickly boil the cod until tender, discard any skin and bones, keep the poaching water, and gently flake the fish meat
- Season the flaked cod with minced garlic, a pinch of salt, and freshly chopped coriander
- In a pan with a splash of olive oil, sauté the sliced onions until soft and translucent
- Add the chopped tomatoes (peeled and deseeded), the diced bell pepper, and the olives to the onions
- Stir in the flaked cod, tomato paste, coconut milk, and a little of the reserved poaching water, simmering until a rich, thickened sauce forms; season with salt if needed
- Boil the sliced potatoes and carrots in a separate pot until they are fork-tender
- For the white sauce, blend the milk, flour, and melted butter until smooth, then transfer to a pan and stir constantly over medium heat until it thickens
- Finish the white sauce by whisking in the heavy cream, a grating of nutmeg, black pepper, salt, and the beaten egg
- Rub a clove of garlic around the inside of a large baking dish and lightly grease it with olive oil
- Assemble the dish by layering the seasoned cod, cooked potatoes, and carrots in the baking dish
- Pour the creamy white sauce evenly over the layers and bake in the oven until golden and bubbling
- Garnish with extra olives and fresh parsley, serving warm with a side of fluffy white rice
Observations
Bringing people together for a Sunday lunch or a special family celebration, this comforting dish is all about balance. The key lies in the patient soaking of the salt cod to achieve the right flavour, followed by careful layering to ensure every bite is succulent and flavour-packed.
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