Brazilian recipe
Oven-Baked Salted Cod (Bacalhau ao forno)
This classic Brazilian-style salt cod casserole layers tender flaked fish with aromatic vegetables and a rich, creamy sauce for a comforting meal.
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Ingredients
1 kg salted cod (bacalhau)
500 g potatoes
500 g carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Pitted olives, to taste
Minced garlic, to taste
Chopped cilantro, to taste
1 tbsp tomato paste
Coconut milk, to taste
Extra virgin olive oil, to taste
2 cups whole milk
1.5 tbsp all-purpose flour
1 tbsp unsalted butter
1 large egg
1/2 cup table cream (creme de leite)
Nutmeg, to taste
Black pepper, to taste
Salt, to taste
500 g potatoes
500 g carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Pitted olives, to taste
Minced garlic, to taste
Chopped cilantro, to taste
1 tbsp tomato paste
Coconut milk, to taste
Extra virgin olive oil, to taste
2 cups whole milk
1.5 tbsp all-purpose flour
1 tbsp unsalted butter
1 large egg
1/2 cup table cream (creme de leite)
Nutmeg, to taste
Black pepper, to taste
Salt, to taste
Where to find ingredients
You can find salted cod at specialty European or Portuguese markets in the seafood section. Fresh produce and pantry staples are available at local grocers like Loblaws, Metro, or Sobeys. Table cream (creme de leite) can often be found in the Hispanic or international foods aisle of large Canadian supermarkets.
Preparation method
- Soak the salted cod for 24 hours, changing the water regularly to draw out the excess salt.
- Quickly boil the cod, remove the skin and bones, reserve the cooking liquid, and flake the meat.
- Season the flaked cod with garlic, salt, and cilantro.
- In a pan with a drizzle of olive oil, sauté the sliced onions.
- Add the diced tomatoes (peeled and deseeded), bell pepper, and olives to the pan.
- Stir in the cod, tomato paste, coconut milk, and a splash of the reserved cooking liquid; simmer until a thick, savory sauce forms, adjusting salt if needed.
- Boil the sliced potatoes and carrots until they are tender.
- For the creamy base, blend the milk, flour, and melted butter; cook in a saucepan over medium heat, stirring constantly until it thickens.
- Finish the creamy sauce by folding in the table cream, nutmeg, black pepper, salt, and the lightly beaten egg.
- Rub a garlic clove over the inside of a large baking dish and grease it generously with olive oil.
- Assemble the dish by layering the cod mixture, potatoes, and carrots.
- Pour the creamy sauce evenly over the top and bake until golden brown.
- Garnish with additional olives and parsley before serving alongside fluffy white rice.
Observations
This comforting dish is a hallmark of family gatherings and festive celebrations. The secret lies in the careful preparation of the salt cod and the strategic layering of ingredients, which ensures every bite is succulent, deeply flavorful, and perfectly seasoned.
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