Brazilian recipe
Oven-Baked Cod (Bacalhau ao Forno)
A beloved classic in Brazilian cuisine, Oven-Baked Cod brings together the distinct flavour of cod with the succulence of tomatoes and an irresistible creamy sauce. A true taste of home.
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Ingredients
1 kg cod fillet
500g potatoes
500g carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Olives to taste
Minced garlic, to taste
Chopped coriander, to taste
1 tbsp tomato purée
Coconut milk, to taste
Olive oil, to taste
2 cups (approx. 475ml) milk
1 1/2 tbsp plain flour
1 tbsp butter
1 egg
1/2 cup (approx. 120ml) double cream
Ground nutmeg, to taste
Ground 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 coriander, to taste
1 tbsp tomato purée
Coconut milk, to taste
Olive oil, to taste
2 cups (approx. 475ml) milk
1 1/2 tbsp plain flour
1 tbsp butter
1 egg
1/2 cup (approx. 120ml) double cream
Ground nutmeg, to taste
Ground black pepper, to taste
Salt, to taste
Where to find ingredients
You can find cod fillets at most UK supermarkets and fishmongers. The other vegetables are standard supermarket fare. Coconut milk is available in the tinned goods aisle of most large supermarkets or in international food aisles. Olives and capers can be found in most grocery stores. Fresh coriander is widely available in the fresh herb section of supermarkets.
Preparation method
- Start by soaking the cod in cold water for 24 hours, remembering to change the water regularly to remove excess salt
- Quickly boil the cod, discard the skin and bones. Reserve some of the cooking water and flake the cod meat
- Season the cod flakes with garlic, salt, and coriander
- In a pan with a little olive oil, sauté the sliced onions until softened
- Add the chopped tomatoes (peeled and seeded), bell pepper, and olives
- Mix in the flaked cod, tomato purée, coconut milk, and a little of the reserved cooking water. Simmer until a thick sauce forms; adjust salt if needed
- Boil the sliced potatoes and carrots until tender
- For the white sauce, blend the milk, flour, and melted butter. Cook in a saucepan, stirring constantly until thickened
- Finish the white sauce by stirring in the double cream, nutmeg, black pepper, salt, and beaten egg
- Rub the inside of a large ovenproof dish with a garlic clove and lightly grease with olive oil
- Assemble the dish by layering the cod mixture, potatoes, and carrots
- Pour the white sauce over the top and bake in the oven until golden and bubbling (gratinéed)
- Garnish with olives and fresh parsley before serving with plain white rice
Observations
This is a wonderfully comforting dish, perfect for family lunches or special celebrations. The secret lies in the careful preparation of the cod and the layered assembly, ensuring a moist and incredibly flavourful result.
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