Brazilian recipe
Baked Salt Cod (Bacalhau ao forno)
A classic dish that combines the robust flavor of salt cod with the succulence of tomatoes and an irresistible creamy sauce.
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Ingredients
1 kg salt 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 all-purpose 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 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
Find fresh produce and pantry staples at local supermarkets or municipal markets. Salt cod (bacalhau) is typically available in specialty aisles or fishmongers; if unavailable, you may use any firm, high-quality white fish as a substitute, though the salt-cured profile is traditional.
Preparation method
- Start by soaking the salt 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), bell pepper, and olives.
- Mix in the cod, tomato paste, coconut milk, and a little of the reserved fish 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 soft.
- For the white sauce, blend the milk, flour, and melted butter in a blender; cook over heat, stirring constantly until thickened.
- Finish the white sauce by mixing in the heavy cream, nutmeg, black pepper, salt, and the beaten egg.
- Rub a garlic clove over the interior 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 gratinate.
- Decorate with olives and parsley before serving accompanied by white rice.
Observations
This is a comforting recipe, perfect for family lunches or special celebrations. The secret lies in the careful preparation of the cod and the layering process, which ensures a succulent and highly flavorful result.
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