Brazilian recipe
Baked Bacalhau Casserole
This classic Brazilian-style baked cod is a true comfort food staple, perfectly layering salt cod with tender vegetables in an irresistibly creamy sauce.
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Ingredients
1 kg salt cod (bacalhau)
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 fresh cilantro to taste
1 tablespoon tomato paste
Coconut milk to taste
Extra virgin 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 fresh cilantro to taste
1 tablespoon tomato paste
Coconut milk to taste
Extra virgin 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
Salt cod (bacalhau) is typically found at specialty Mediterranean or Latin markets; check the deli or freezer section. Use high-quality extra virgin olive oil found in any supermarket. Coconut milk is readily available in the international or baking aisle. Fresh cilantro can be found in the produce section of any grocery store.
Preparation method
- Soak the salt cod in cold water for 24 hours, changing the water regularly to draw out the excess salt
- Briefly boil the cod, remove the skin and bones, reserve some of the poaching liquid, and flake the meat
- Season the flaked cod with garlic, salt, and fresh cilantro
- In a pan over medium heat with a splash of olive oil, sauté the sliced onions until soft
- Add the peeled and deseeded chopped tomatoes, bell pepper, and olives to the pan
- Stir in the flaked cod, tomato paste, coconut milk, and a little of the reserved poaching liquid, simmering until the sauce is thick and rich; adjust the seasoning with salt if needed
- Boil the sliced potatoes and carrots until tender
- To make the white sauce, blend the milk, flour, and melted butter until smooth, then cook in a saucepan over low heat, whisking 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 inside a large baking dish and grease it generously with olive oil
- Assemble the casserole by layering the seasoned cod mixture with the cooked potatoes and carrots
- Pour the creamy white sauce evenly over the top and bake until golden and bubbly
- Garnish with extra olives and fresh parsley before serving warm with steamed white rice
Observations
This hearty, oven-baked dish is perfect for family gatherings or special weekend dinners. The key to its success lies in properly desalting the fish and carefully layering it with potatoes and carrots, resulting in a rich, flavorful meal that everyone will love.
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