Brazilian recipe
Creamy oven-baked bacalhau (Bacalhau ao forno)
A comforting Brazilian oven-baked bacalhau with potatoes, carrots, tomatoes, coconut milk and a creamy white sauce.
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Ingredients
1 kg bacalhau
1/2 kg potatoes
1/2 kg carrots
2 ripe red tomatoes
1 capsicum
2 large onions
Olives to taste
Chopped 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 cream
Nutmeg to taste
Black pepper to taste
Salt to taste
1/2 kg potatoes
1/2 kg carrots
2 ripe red tomatoes
1 capsicum
2 large onions
Olives to taste
Chopped 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 cream
Nutmeg to taste
Black pepper to taste
Salt to taste
Where to find ingredients
In Singapore, salted cod or bacalhau is best found at Portuguese, Brazilian, European or speciality grocers, while potatoes, carrots, coconut milk, coriander and dairy are available in supermarkets and wet markets. Use bacalhau as the ideal ingredient; other salted white fish is only a substitute.
Preparation method
- Start by soaking the bacalhau for 24 hours, remembering to change the water regularly to remove excess salt
- Boil the bacalhau briefly, discard the skin and bones, reserve the cooking water and separate the flesh into flakes
- Season the bacalhau flakes with garlic, salt and coriander
- In a pan with a little olive oil, sauté the sliced onions
- Add the chopped tomatoes, without skin and seeds, the capsicum and the olives
- Mix in the bacalhau, tomato paste, coconut milk and a little of the fish cooking water, cooking until a full-bodied sauce forms; adjust the salt if needed
- Cook the sliced potatoes and carrots until tender
- For the white sauce, blend the milk, flour and melted butter; cook over the heat, stirring constantly, until thickened
- Finish the white sauce by mixing in the cream, nutmeg, black pepper, salt and beaten egg
- Rub a garlic clove over the inside of a large oven dish and grease it with olive oil
- Assemble the dish with alternating layers of bacalhau, potatoes and carrots
- Spread the white sauce over everything and bake until gratinated
- Decorate with olives and parsley before serving with white rice
Observations
Oven-baked bacalhau is a Brazilian classic that brings together the bold flavour of salted cod, juicy tomatoes and a creamy sauce. It is a comforting dish for family lunches or celebrations.
The secret is careful desalting and layering, so the fish, vegetables and sauce stay moist and full of flavour.
The secret is careful desalting and layering, so the fish, vegetables and sauce stay moist and full of flavour.
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