Bacalhau com broa brings together two pillars of Portuguese cooking — salt cod and broa, our dense, slightly sweet cornbread — in one gloriously simple baked dish. Flaky cod over sweet golden onions, buried under a garlicky, cilantro-flecked cornbread crust: it is rustic food at its very best.
If you are new to bacalhau (say it with me: buh-kah-LYOW), it is cod that has been dried and salted for preservation. Soaked back to life over 24 to 48 hours, it turns tender and flaky with a savory depth that fresh cod simply cannot match.
The broa topping is what makes this dish sing: crumbled cornbread mixed with olive oil, garlic and cilantro, baked until crisp. Serve it with roasted vegetables or a green salad, and dinner is done.
Bacalhau com Broa Recipe
Prep time: 10 minutes · Cook time: 35 minutes · Total: 45 minutes · Servings: 4 · Calories: ~318 per serving
Ingredients
- 4 portions desalted salt cod, skin removed
- 1 pound broa (Portuguese cornbread; a dense rustic cornbread works too)
- Garlic cloves, to taste, minced
- Fresh cilantro, to taste, chopped
- Salt, to taste
- Olive oil, as needed
- 1 onion, sliced
Instructions
- Simmer the cod in a pot of water over low heat for 15 minutes.
- Meanwhile, cook the sliced onion slowly in olive oil for about 15 minutes, until golden.
- Preheat the oven to 350°F.
- Drain the cod and add it to the pot with the golden onion, letting them brown together briefly.
- Crumble the inside of the broa into a bowl and mix with the garlic, olive oil and cilantro.
- Transfer the cod and onions to an ovenproof dish (clay, traditionally) and cover with the cornbread mixture, pressing it into a crust.
- Bake for 20 minutes, until the crust is golden and crisp.
Recipe Notes
- Sliced black olives, roasted red peppers or a little diced chorizo are delicious additions — just keep the cod as the star.
- Good salt cod has a uniform color, firm flesh and a mild smell; avoid soft spots or discoloration.
- Superior-grade klippfisk (dry-salted) beats cheaper brine-injected grades in both texture and flavor.
- Soak the cod for 24 to 48 hours in the fridge, changing the water frequently, before using.
