Brazilian recipe
Baked Codfish
Baked Codfish is a classic of Brazilian cuisine, combining the distinctive flavor of cod with the succulence of tomatoes and an irresistible creamy sauce.
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Ingredients
2 large onions
1 kg of salted cod (bacalhau)
2 cups of milk
1/2 kg of potatoes
Minced garlic to taste
2 red ripe tomatoes
Olive oil to taste
1 tablespoon of butter
Olives to taste
Coconut milk to taste
Chopped coriander to taste
1 tablespoon of tomato paste
Black pepper to taste
1/2 cup of heavy cream
1/2 kg of carrots
1 bell pepper
1 egg
Nutmeg to taste
1 1/2 tablespoons of all-purpose flour
Salt to taste
1 kg of salted cod (bacalhau)
2 cups of milk
1/2 kg of potatoes
Minced garlic to taste
2 red ripe tomatoes
Olive oil to taste
1 tablespoon of butter
Olives to taste
Coconut milk to taste
Chopped coriander to taste
1 tablespoon of tomato paste
Black pepper to taste
1/2 cup of heavy cream
1/2 kg of carrots
1 bell pepper
1 egg
Nutmeg to taste
1 1/2 tablespoons of all-purpose flour
Salt to taste
Where to find ingredients
Ingredients can typically be found at most grocery stores. Codfish, if fresh, may be found in the seafood section. Canned or dried codfish is often found in international aisles or specialty stores. Potatoes, carrots, tomatoes, onions, bell peppers, garlic, cilantro, olives, milk, butter, eggs, and cream are usually available in the produce, dairy, or general grocery sections.
Preparation method
- Start by soaking the cod for 24 hours, remembering to change the water regularly to remove excess salt.
- Quickly boil the cod, discard the skin and bones, set aside the cooking water, and flake the fish.
- 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), the bell pepper, and the olives.
- Mix in the cod, tomato paste, coconut milk, and a little of the fish cooking water, letting it cook until a thick sauce forms; adjust 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 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 all over the inside of a large baking dish and grease it with olive oil.
- Assemble the dish by layering the cod, potatoes, and carrots.
- Spread the white sauce over everything and place in the oven to gratin.
- Garnish with olives and parsley before serving accompanied by white rice.
Observations
This is a comforting recipe, perfect for family lunches or celebrations. The secret lies in the careful preparation of the codfish and the layered assembly, which guarantees a succulent and very flavorful result.
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