Brazilian recipe
Baked Cod Casserole (Bacalhau ao forno)
This baked cod casserole is a classic dish that pairs bold salted cod flavors with juicy tomatoes and a rich, creamy sauce.
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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 cilantro 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 cilantro 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
Find salted cod at specialized gourmet delis or large supermarkets in the international frozen seafood section. If traditional salted cod is unavailable, high-quality unsalted white fish fillets can be used as a substitute, though the texture and flavor profile will differ significantly.
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 separate the meat into flakes.
- Season the cod flakes with garlic, salt, and cilantro.
- In a pan with a little olive oil, sauté the sliced onions.
- Add the chopped tomatoes (peeled and deseeded), the bell pepper, and the olives.
- Mix in the cod, tomato paste, coconut milk, and a little of the reserved cooking water, letting it cook until it forms a thick sauce; adjust the salt if necessary.
- Boil 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 the 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 the cod mixture, potatoes, and carrots.
- Spread the white sauce over the top and bake until golden brown.
- Garnish with olives and parsley before serving alongside white rice.
Observations
This comforting recipe is perfect for family lunches or special celebrations. The secret lies in the careful preparation of the cod and the layered assembly, which ensures a succulent and highly flavorful result.
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