Ingredients with Measurements:
- 1 lb. salt cod (bacalhau)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. olive oil
- 1 lb. cornbread (broa), crumbled
- 1/2 cup milk
- 2 tbsp. butter
- 1/4 cup chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Soak the salt cod in cold water for at least 24 hours, changing the water every 6 hours.
2. Drain the cod and place it in a large pot with enough water to cover it. Bring to a boil and simmer for 10 minutes.
3. Drain the cod and remove any bones and skin. Flake the fish into small pieces and set aside.
4. Preheat the oven to 375°F.
5. In a large skillet, sauté the onion and garlic in olive oil until translucent.
6. Add the flaked cod to the skillet and cook for 5 minutes.
7. In a separate bowl, mix the crumbled cornbread with milk, butter, parsley, salt, and pepper.
8. Grease a baking dish and spread half of the cornbread mixture on the bottom.
9. Add the cod mixture on top of the cornbread layer.
10. Cover the cod with the remaining cornbread mixture.
11. Bake for 30 minutes or until golden brown.
- Time:
Preparation time: 24 hours (for soaking the cod) + 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 40g
- Protein: 32g
Substitutions for ingredients:
- If cornbread is not available, use breadcrumbs or panko instead.
- Parsley can be substituted with cilantro or chives.
Variations:
- Add sliced olives or chopped tomatoes to the cod mixture.
- Use different types of fish, such as haddock or cod loin.
Tips and tricks:
- Make sure to soak the salt cod for at least 24 hours to remove excess salt.
- Use a fork to flake the cod into small pieces.
- Add a splash of white wine to the cod mixture for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Bacalhau com Broa in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the cornbread mixture is too dry, add more milk until it reaches a moist consistency.
Food safety advice:
- Make sure to soak the salt cod for at least 24 hours to remove excess salt and prevent foodborne illness.
Food history:
- Bacalhau com Broa is a traditional Portuguese dish that dates back to the 16th century. It was a popular dish among sailors who needed a long-lasting source of protein during their voyages.
Flavor profiles:
- This dish is savory and slightly salty from the salt cod, with a crunchy and buttery cornbread topping.
Serving suggestions:
- Serve hot with a side of roasted vegetables or a simple green salad.
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Region: Portuguese