Brazilian recipe
Baked Salted Cod (Bacalhau ao Forno)
This classic Brazilian-style baked cod brings together the bold, savory depth of salt-cured fish with juicy tomatoes and a rich, velvety cream sauce.
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Ingredients
1 kg salt cod (bacalhau)
500g potatoes
500g carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Olives to taste
Minced garlic to taste
Chopped 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 all-purpose flour
1 tablespoon unsalted butter
1 egg
1/2 cup heavy cream
Nutmeg to taste
Black pepper to taste
Salt to taste
500g potatoes
500g carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Olives to taste
Minced garlic to taste
Chopped 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 all-purpose flour
1 tablespoon unsalted butter
1 egg
1/2 cup heavy cream
Nutmeg to taste
Black pepper to taste
Salt to taste
Where to find ingredients
You can find high-quality salt cod (bacalhau) at specialty European delis, Mediterranean markets, or the seafood counter of premium grocery stores. Look for dry-cured, firm fillets. For authentic Brazilian ingredients like coconut milk, check the 'International' or 'Latin' aisle of your local supermarket. Fresh aromatics like coriander and produce should be readily available in the vegetable section of any neighborhood grocery shop.
Preparation method
- Begin by soaking the salt cod in cold water for 24 hours, remembering to change the water several times to draw out the excess salt
- Quickly boil the cod until tender, then discard the skin and any bones; reserve the cooking liquid and flake the fish into large, bite-sized pieces
- Season the flaked cod generously with minced garlic, a pinch of salt, and fresh chopped coriander
- In a pan with a splash of olive oil, gently sauté the sliced onions until they are soft and translucent
- Stir in the chopped tomatoes (peeled and deseeded), bell pepper strips, and olives, letting them cook down slightly
- Add the flaked cod, tomato paste, coconut milk, and a splash of the reserved fish liquid, simmering until the sauce thickens and flavors meld; season with salt if needed
- Boil the sliced potatoes and carrots in salted water until they are tender enough to pierce with a fork, then drain well
- To make the béchamel, blend the milk, flour, and melted butter until smooth, then transfer to a saucepan over medium heat, stirring constantly until thick and creamy
- Finish the sauce by folding in the heavy cream, a grating of nutmeg, black pepper, salt, and the lightly beaten egg
- Rub a fresh clove of garlic over the bottom and sides of a large baking dish, then lightly grease it with olive oil
- Assemble the dish by creating beautiful, alternating layers of the prepared cod mixture, boiled potatoes, and carrots
- Pour the creamy white sauce evenly over the top and pop it into the oven until the surface is golden and bubbling
- Garnish with a handful of extra olives and fresh parsley before serving alongside a steaming side of white rice
Observations
This dish is the ultimate comfort food for family gatherings or special weekend lunches. The secret lies in the patient preparation of the salt cod and the layered assembly, which ensures every bite is incredibly succulent and packed with flavor.
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