Brazilian recipe
Baked Salted Cod (Bacalhau ao forno)
This classic dish combines the robust flavor of salt cod with juicy tomatoes and a rich, velvety sauce, perfect for family gatherings.
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Ingredients
1 kg salted cod
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
Chopped coriander to taste
1 tablespoon tomato paste
Coconut milk to taste
Olive oil to taste
2 cups milk
1 1/2 tablespoons wheat 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
Chopped coriander to taste
1 tablespoon tomato paste
Coconut milk to taste
Olive oil to taste
2 cups milk
1 1/2 tablespoons wheat 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
Salted cod can be found in specialized fishmongers or well-stocked supermarkets; high-quality canned coconut milk and Mediterranean-style ingredients are available in most local grocery stores. If salted cod is unavailable, high-quality white fish fillets (substitute) can be used, though the traditional salt-cured profile is key.
Preparation method
- Start by soaking the cod for 24 hours, remembering to change the water regularly to remove excess salt.
- Boil the cod briefly, discard the skin and bones, reserve the cooking water, and break the flesh into flakes.
- Season the cod flakes with garlic, salt, and coriander.
- In a pan with a little olive oil, sauté the sliced onions.
- Add the chopped tomatoes (peeled and deseeded), bell pepper, and olives.
- Mix in the cod, tomato paste, coconut milk, and a little of the fish cooking water, letting it simmer until a thick sauce forms; adjust salt if necessary.
- Cook the sliced potatoes and carrots until they are tender.
- For the white sauce, blend the milk, flour, and melted butter in a blender; cook over low heat, stirring constantly until it thickens.
- Finish the white sauce by stirring in the heavy cream, nutmeg, black pepper, salt, and beaten egg.
- Rub a garlic clove over the inside of a large baking dish and grease it with olive oil.
- Assemble the dish by making alternating layers of cod, potatoes, and carrots.
- Spread the white sauce over everything and place in the oven to gratin.
- Garnish with olives and parsley before serving alongside white rice.
Observations
This comforting recipe is a centerpiece for family lunches or special celebrations. The secret lies in the careful preparation of the salt cod and the layered assembly, which ensures a succulent and deeply flavorful result that showcases traditional techniques.
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