Bacalhau com Broa
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Portuguese
Bacalhau com Broa
Description
This Bacalhau com Broa recipe requires soaking salted cod for 24 hours to reduce excess salt, then simmering it until cooked through. New potatoes are boiled with skins on for a tender texture. Thinly sliced onions are slowly cooked in olive oil until soft and translucent, then combined with the drained cod to brown together, enhancing depth of flavor through caramelization. A food processor mixes cornbread crumbs with garlic, which is then spread over the cod and onion mixture before baking or broiling to develop a crisp, flavorful crust.
The dish integrates solid textures and balanced flavors, melding the savory salt cod, sweet onions, creamy potatoes, and crunchy, garlicky cornbread topping. It is a traditional preparation suitable for sharing and comforting meals.
Ingredients
- 2 lbs cod 1-2 loins, loins
- 1 ½ lbs potato washed, skin on, new
- 4 onion sliced thinly
- olive oil
- 2 cloves of garlic chopped
- 1/4 lb corn bread crumbs
- salt to taste
- black pepper to taste
Instructions
- Soak the bacalhau (salted cod) in cold water for 24 hours before preparing the fish, to remove excess salt from the flesh. If possible, change the water 2 or 3 times.
- Once ready to cook,place the cod in a pan with enough water to cover it. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes until cooked.
- Take the cleaned new potatoes and poke them with a fork. Add them to a pot and add enough salted water to cover them. Bring to a simmer and cook until just tender. Drain when done.
- Meanwhile, partway through the fish cooking, heat up a good splash olive oil in a frying pan, turn the heat down to low and add the finely sliced onion, frying it until softened.
- After the cod has done simmering for 15 minutes, drain it well and add it to the pan with the onions for another 10 minutes or until they both brown nicely. Turn the fish over on the other side after 5 minutes.
- Now prepare the breadcrumb mix by adding the cornbread and garlic to a food processor and blending it. Pour in some olive oil , a little at a time until the mixture gains a sandy texture.
- Preheat the oven to 180º C or 350º F.
- Prepare an ovenproof dish and drizzle it well with olive oil. Add the onions at the bottom and the fish on top. Cover each fish piece with a layer of the breadcrumb mixture, pressing it gently onto the loins so as to not break them apart. (You can add the potatoes around the fish as well at this point if you like them a little roasted.)
- Season with salt and pepper and place in the oven for about 20 minutes until nicely browned.
- Serve the Bacalhau warm accompanied by roasted potatoes!
Notes
User Reviews
Overall Rating
4.9
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