Brazilian recipe
Creamy Baked Cod (Bacalhau ao Forno)
A beloved Brazilian comfort dish that marries the bold, savory depth of salt cod with tender vegetables and an irresistibly rich, velvety 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
Pitted olives, to taste
Minced garlic, to taste
Fresh coriander, chopped 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 large egg
1/2 cup heavy cream
Nutmeg, to taste
Freshly cracked black pepper, to taste
Sea salt, to taste
500g potatoes
500g carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Pitted olives, to taste
Minced garlic, to taste
Fresh coriander, chopped 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 large egg
1/2 cup heavy cream
Nutmeg, to taste
Freshly cracked black pepper, to taste
Sea salt, to taste
Where to find ingredients
You can find high-quality salt cod at specialist seafood purveyors or in the 'International' or 'Gourmet' aisles of larger supermarkets. Fresh coriander and produce are readily available in the vegetable section of any local grocer, while coconut milk is commonly found in the baking or Asian ingredients aisles.
Preparation method
- Begin by soaking the salt cod in cold water for 24 hours, ensuring you refresh the water multiple times to draw out the excess salt
- Give the cod a quick boil, remove all skin and bones, keep some of the poaching liquid aside, and break the fish into generous flakes
- Season the flaked fish lightly with minced garlic, a pinch of salt, and a handful of freshly chopped coriander
- Heat a splash of olive oil in a skillet and gently soften your sliced onions until they turn translucent and sweet
- Fold in the diced tomatoes (peeled and deseeded), the chopped bell pepper, and the pitted olives
- Combine the fish flakes, tomato paste, coconut milk, and a little of the reserved fish stock, simmering until you achieve a robust, thick sauce; check the seasoning
- Boil the sliced potatoes and carrots until they are perfectly tender but still hold their shape
- Prepare the white sauce by blitzing the milk, flour, and melted butter in a blender, then heat in a saucepan while whisking until it thickens
- Finish the sauce by whisking in the heavy cream, nutmeg, pepper, salt, and the lightly beaten egg to create a glossy finish
- Rub a fresh clove of garlic against the bottom and sides of your baking dish and brush with a little olive oil
- Assemble the dish by creating beautiful, alternating layers of the seasoned fish, potatoes, and cooked carrots
- Drizzle the rich white sauce over the top, coating everything well, and slide into the oven to gratinate until golden
- Garnish with a handful of extra olives and fresh parsley, serving warm alongside a steaming bowl of plain white rice
Observations
This hearty bake is a staple for family gatherings and celebratory Sunday lunches. The secret to its success is the patient preparation of the salt cod and the careful layering of ingredients, which ensures every bite is packed with deep, succulent flavor.
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