Brazilian recipe
Brazilian Oven-Baked Cod (Bacalhau ao Forno)
A comforting classic, this Brazilian-style baked cod combines the intense flavour of salt cod with the sweetness of tomatoes and a luscious, creamy sauce. It’s a true taste of home.
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Ingredients
1 kg salt-cured cod (bacalhau)
500 g potatoes, sliced
500 g carrots, sliced
2 ripe red tomatoes, skinned, seeded, and chopped
1 green bell pepper, chopped
2 large onions, sliced
Black olives, to taste
Minced garlic, to taste
Fresh coriander, chopped, to taste
1 tbsp tomato paste
Coconut milk, to taste
Extra virgin olive oil, to taste
2 cups full-cream milk
1 1/2 tbsp all-purpose flour
1 tbsp butter
1 fresh egg
1/2 cup heavy cream (or cooking cream)
Ground nutmeg, to taste
Black pepper, to taste
Salt, to taste
500 g potatoes, sliced
500 g carrots, sliced
2 ripe red tomatoes, skinned, seeded, and chopped
1 green bell pepper, chopped
2 large onions, sliced
Black olives, to taste
Minced garlic, to taste
Fresh coriander, chopped, to taste
1 tbsp tomato paste
Coconut milk, to taste
Extra virgin olive oil, to taste
2 cups full-cream milk
1 1/2 tbsp all-purpose flour
1 tbsp butter
1 fresh egg
1/2 cup heavy cream (or cooking cream)
Ground nutmeg, to taste
Black pepper, to taste
Salt, to taste
Where to find ingredients
You can find salt-cured cod at speciality food stores or larger supermarkets with an international foods section. Fresh produce like potatoes, carrots, onions, tomatoes, and bell peppers are readily available at any local market or supermarket produce aisle. Fresh coriander can be picked up from market stalls or the herb section of grocery stores. Coconut milk, flour, butter, and cream are standard pantry items found in all supermarkets.
Preparation method
- Start by soaking the salt-cured cod in cold water for 24 hours, changing the water regularly to remove excess salt
- Briefly boil the cod, then carefully remove the skin and bones. Reserve some of the cooking liquid, and flake the cod meat
- Season the cod flakes with minced garlic, salt, and chopped coriander
- In a pan with a little olive oil, sauté the sliced onions until softened and translucent
- Add the chopped tomatoes, bell pepper, and olives
- Stir in the flaked cod, tomato paste, coconut milk, and a bit of the reserved cod cooking water. Cook until a thick sauce forms; adjust salt if needed
- Boil the sliced potatoes and carrots until tender, then drain
- For the white sauce, blend the milk, flour, and melted butter in a blender. Heat in a pot, stirring until thickened
- 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 ovenproof dish and grease with olive oil
- Assemble the dish by creating alternating layers of the cod mixture, potatoes, and carrots
- Pour the white sauce evenly over the top and bake in the oven until golden and bubbly
- Decorate with olives and fresh parsley before serving with white rice
Observations
This is a heartwarming dish, ideal for family gatherings or special occasions. The magic comes from carefully preparing the salt cod and layering it with vegetables, ensuring a moist and incredibly flavourful result. It’s a rustic, deeply satisfying meal that brings everyone to the table.
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