Brazilian recipe
Oven-Baked Salt Cod (Bacalhau ao forno)
Bacalhau ao forno is a classic of Brazilian home cooking, combining the bold flavor of salt cod with succulent tomatoes and an irresistible creamy sauce.
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Ingredients
1 kg salt cod (bacalhau)
500 g potatoes
500 g 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 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
Chopped 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
You can find salt cod (bacalhau) and high-quality coconut milk at specialized delis or larger supermarkets in Freetown that carry international ingredients. For fresh produce, local markets provide the best selection of tomatoes, onions, and root vegetables.
Preparation method
- Start by soaking the salt cod for 24 hours, remembering to change the water regularly to remove excess salt.
- Boil the salt cod briefly, discard the skin and bones, reserve the cooking water, and break the flesh into flakes.
- Season the salt 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 salt cod, tomato paste, coconut milk, and a little of the reserved cooking water, simmering until a thick sauce forms; adjust the salt if necessary.
- Boil the sliced potatoes and carrots until tender.
- For the white sauce, blend the milk, flour, and melted butter in a blender; heat while stirring constantly until thickened.
- 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 layering the salt cod, potatoes, and carrots.
- Pour the white sauce over everything and place in the oven to gratinate.
- Garnish with olives and parsley before serving alongside white rice.
Observations
This is a comforting recipe, perfect for family lunches or special celebrations. The secret lies in the careful preparation of the salt cod and the layered assembly, which ensures a succulent and deeply flavorful result.
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