Brazilian recipe
Baked Codfish
Baked Codfish is a Brazilian culinary classic, uniting the distinctive flavor of cod with the succulence of tomatoes and an irresistible creamy sauce.
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Ingredients
1 kg codfish
500 g potatoes
500 g carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Olives to taste
Minced garlic to taste
Minced cilantro to taste
1 tablespoon tomato paste
Coconut milk to taste
Olive oil to taste
2 cups milk
1 1/2 tablespoons all-purpose flour
1 tablespoon butter
1 egg
1/2 cup heavy cream
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
Olives to taste
Minced garlic to taste
Minced cilantro to taste
1 tablespoon tomato paste
Coconut milk to taste
Olive oil to taste
2 cups milk
1 1/2 tablespoons all-purpose 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
Codfish: Look for salted codfish in the international or seafood section of larger supermarkets, specialty fish markets, or Latin/Mediterranean import stores. It's essential to soak and desalt it before use. If salted cod is unavailable, fresh cod can be used but will require adjusting the salt in the recipe.
Potatoes and Carrots: Widely available in the produce section of any supermarket, fresh market, or grocery store.
Tomatoes, Bell Pepper, Onions, Garlic, Cilantro, Olives, Parsley: Commonly found in the produce section of supermarkets, local markets, or grocery stores.
Tomato Paste: Available in cans or tubes in the international foods aisle or the condiments section of most supermarkets.
Coconut Milk: Found in cans in the international foods aisle, often near Asian or Latin American products, in supermarkets.
Olive Oil: Available in the cooking oil section of supermarkets. Extra virgin olive oil is recommended for best flavor.
Milk, All-purpose Flour, Butter, Egg, Heavy Cream, Nutmeg, Black Pepper, Salt: Standard pantry staples found in the dairy, baking, and spice sections of any supermarket.
Potatoes and Carrots: Widely available in the produce section of any supermarket, fresh market, or grocery store.
Tomatoes, Bell Pepper, Onions, Garlic, Cilantro, Olives, Parsley: Commonly found in the produce section of supermarkets, local markets, or grocery stores.
Tomato Paste: Available in cans or tubes in the international foods aisle or the condiments section of most supermarkets.
Coconut Milk: Found in cans in the international foods aisle, often near Asian or Latin American products, in supermarkets.
Olive Oil: Available in the cooking oil section of supermarkets. Extra virgin olive oil is recommended for best flavor.
Milk, All-purpose Flour, Butter, Egg, Heavy Cream, Nutmeg, Black Pepper, Salt: Standard pantry staples found in the dairy, baking, and spice sections of any supermarket.
Preparation method
- Start by soaking the codfish for 24 hours, remembering to change the water regularly to remove excess salt
- Quickly boil the codfish, discard the skin and bones, reserve the cooking water and flake the meat
- Season the codfish flakes with garlic, salt, and cilantro
- In a pan with a little olive oil, sauté sliced onions
- Add chopped tomatoes (peeled and seeded), bell pepper, and olives
- Mix in the codfish, tomato paste, coconut milk, and a little of the fish cooking water, letting it cook until a thick sauce forms
- adjust salt if necessary
- Cook sliced potatoes and carrots until tender
- For the white sauce, blend milk, flour, and melted butter in a blender
- bring to heat, stirring constantly until thickened
- Finish the white sauce by mixing in the heavy cream, nutmeg, black pepper, salt, and beaten egg
- Rub a clove of garlic all over the inside of a large baking dish and grease with olive oil
- Assemble the dish by making alternating layers of codfish, potatoes, and carrots
- Spread the white sauce over everything and bake until golden brown
- Decorate with olives and parsley before serving with white rice
Observations
This is a comforting recipe, perfect for family lunches or celebrations. The secret lies in the careful preparation of the cod and the layered assembly, which guarantees a succulent and very flavorful result.
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