Brazilian recipe
Oven-Baked Salt Cod (Bacalhau ao forno)
A Brazilian-style baked salt cod dish layered with potatoes, carrots, vegetables, coconut milk and white sauce, then gratinated in the oven.
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Ingredients
1 kg salt cod
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 glasses 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 glasses 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 Zimbabwe, potatoes, carrots, tomatoes, capsicum, onions, garlic, coriander, coconut milk and dairy are available in supermarkets and fresh markets. Salt cod and olives may be found in larger supermarkets or imported-food shops; salt cod is the ideal ingredient for bacalhau.
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 separate the flesh into flakes
- Season the salt 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 seeded), capsicum and olives
- Mix in the salt cod, tomato paste, coconut milk and a little of the fish cooking water, letting it cook until it forms a thick sauce; adjust the salt if necessary
- Cook the sliced potatoes and carrots until tender
- For the white sauce, blend the milk, flour and melted butter in a blender; place 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 all over the inside of a large ovenproof dish and grease it with olive oil
- Assemble the dish by making alternating layers of salt cod, potatoes and carrots
- Spread the white sauce over everything and place in the oven to gratinate
- Decorate with olives and parsley before serving with white rice
Observations
This oven-baked bacalhau is built in layers, with desalted cod flakes, potatoes, carrots, vegetables and a creamy white sauce. Coconut milk, coriander and olives add depth while the oven finish gives the dish a comforting gratin texture.
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