Brazilian recipe
Creamy Baked Salted Cod (Bacalhau ao forno)
This classic Brazilian-style bake combines the bold flavour of salt-cured cod with tender vegetables in a luscious, indulgent sauce—a true family favourite for weekend lunches.
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Ingredients
1 kg salted cod (bacalhau)
1/2 kg potatoes
1/2 kg carrots
2 ripe red tomatoes
1 capsicum (shimla mirch)
2 large onions
Black olives, to taste
Minced garlic, to taste
Finely chopped coriander, to taste
1 tbsp tomato puree
Coconut milk, to taste
Extra virgin olive oil, to taste
2 cups milk
1 1/2 tbsp all-purpose flour (maida)
1 tbsp butter
1 egg
1/2 cup fresh cream
Nutmeg, to taste
Black pepper powder, to taste
Salt, to taste
1/2 kg potatoes
1/2 kg carrots
2 ripe red tomatoes
1 capsicum (shimla mirch)
2 large onions
Black olives, to taste
Minced garlic, to taste
Finely chopped coriander, to taste
1 tbsp tomato puree
Coconut milk, to taste
Extra virgin olive oil, to taste
2 cups milk
1 1/2 tbsp all-purpose flour (maida)
1 tbsp butter
1 egg
1/2 cup fresh cream
Nutmeg, to taste
Black pepper powder, to taste
Salt, to taste
Where to find ingredients
Salted cod is often available at high-end gourmet stores or specialty imported food counters in major urban areas. For all other ingredients like potatoes, carrots, onions, tomatoes, fresh capsicum, garlic, coriander, and daily pantry staples such as maida, butter, milk, and cream, your local sabzi mandi or standard neighbourhood supermarket will have everything you need. Coconut milk is easily sourced from the canned goods aisle.
Preparation method
- Soak the salted cod in fresh water for 24 hours, changing the water frequently to ensure the excess salt is properly drawn out
- Quickly boil the cod, then discard the skin and bones, reserving a little of the poaching liquid; gently flake the fish into manageable pieces
- Season the flaked cod with minced garlic, a light pinch of salt, and a handful of chopped fresh coriander
- In a pan with a drizzle of olive oil, sauté the sliced onions until they become soft and translucent
- Stir in the chopped tomatoes (with skin and seeds removed), diced capsicum, and olives
- Fold in the flaked cod, tomato puree, coconut milk, and a splash of the reserved fish poaching liquid, simmering until the sauce is rich and thick; check and adjust the seasoning
- Boil the sliced potatoes and carrots until they are tender and cooked through
- For the white sauce, blend the milk, flour, and melted butter until smooth, then cook in a saucepan over a low flame, stirring constantly until it thickens
- Finish the white sauce by whisking in the fresh cream, a grating of nutmeg, black pepper, a pinch of salt, and the lightly beaten egg
- Rub a fresh clove of garlic over the base of a large baking dish and lightly grease it with olive oil
- Assemble the dish by layering the seasoned cod mixture, tender potatoes, and carrots in repeating, even layers
- Pour the prepared white sauce evenly over the entire dish and bake in the oven until the top is golden and bubbling
- Garnish with a few extra olives and fresh coriander before serving alongside a bowl of fluffy steamed basmati rice
Observations
Bringing the warmth of a traditional Brazilian home-cooked meal to your kitchen, this dish balances the distinct, savoury depth of rehydrated salted cod with a rich, velvety white sauce. It is a hearty, layered bake that ensures every serving is succulent and deeply satisfying, making it an ideal centrepiece for a special family gathering.
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