This traditional Portuguese recipe combines two of my favorite things – salt cod and cornbread – into one delicious and satisfying meal. And the best part? It’s super easy to make at home.
If you’re not familiar with bacalhau (pronounced buh-kah-lau), it’s dried and salted cod that’s been rehydrated and desalted before use. It may not look like much in its dried form, but once it’s been soaked and cooked, it transforms into tender, flaky fish with a mild flavor that pairs perfectly with the crunchy cornbread topping.
And speaking of cornbread – let’s talk about broa (pronounced bro-ah). Broa is a type of Portuguese cornbread made from a mixture of cornmeal and wheat or rye flour. It has a dense texture and slightly sweet flavor that works so well with the saltiness of the bacalhau.
To make Bacalhau com Broa, you’ll start by soaking your salt cod in water for 24-48 hours to rehydrate it and remove excess salt. Then you’ll cook it until tender before layering it in a baking dish with sautéed onions and garlic. The final touch is a generous layer of crumbled broa on top, which bakes up into a crispy golden crust.
The result is a hearty and flavorful dish that’s perfect for feeding a crowd or enjoying as a cozy weeknight dinner. Serve it with some roasted vegetables or a simple green salad for a complete meal.
But enough talking – let’s get cooking! Follow along as I show you how to make Bacalhau com Broa at home. Trust me, once you try this dish, you’ll be hooked!
[penci_recipe]
