📝 About This Recipe
This quintessential Portuguese masterpiece brings together the flaky, savory depth of salted cod with the rustic, golden crunch of 'Broa de Milho' (traditional cornbread). Bathed in a rich 'refogado' of caramelized onions and garlic, then finished in the oven until the crust is perfectly toasted, this dish is a celebration of texture and heritage. It is a soul-warming comfort food that perfectly captures the spirit of a Sunday lunch in the heart of Portugal.
🥗 Ingredients
The Star Ingredient
- 800 grams Salted Cod (Bacalhau) (desalted, thick loins preferred)
- 2 pieces Bay Leaves (fresh or dried)
- 500 ml Milk (for poaching the fish)
The Aromatics (Refogado)
- 150 ml Extra Virgin Olive Oil (high quality Portuguese oil is best)
- 3 large White Onions (thinly sliced into half-moons)
- 6 pieces Garlic Cloves (minced)
- 600 grams Potatoes (peeled and sliced into rounds or cubes)
The Cornbread Crust (Broa)
- 300 grams Portuguese Cornbread (Broa) (crumbled, crust removed if very hard)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (finely minced for the topping)
- 1 teaspoon Smoked Paprika (for color and depth)
- to taste Black Pepper (freshly ground)
Garnish
- 1/2 cup Black Olives (pitted or whole, Portuguese style)
- 1 sprig Fresh Cilantro (optional for garnish)
👨🍳 Instructions
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1
Ensure your salt cod has been properly soaked in cold water for 24-48 hours (changing the water 3-4 times) to remove excess salt.
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2
In a large pot, place the desalted cod loins, milk, and bay leaves. Bring to a gentle simmer and cook for about 10 minutes. Do not boil vigorously, as this toughens the fish.
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3
Remove the cod from the milk (reserve a splash of the milk). Once cool enough to handle, remove any skin and bones, and flake the fish into large, succulent chunks.
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4
While the fish poaches, boil the potato slices in salted water until tender but still holding their shape (about 10-12 minutes). Drain and set aside.
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5
In a large skillet, heat 100ml of the olive oil over medium-low heat. Add the sliced onions and cook slowly until translucent and golden—this 'refogado' is the flavor base of the dish.
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6
Add the 6 minced garlic cloves to the onions and cook for another 2 minutes until fragrant. Stir in the flaked cod and a tablespoon of the reserved poaching milk to keep it moist.
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7
Prepare the crust: In a food processor or bowl, combine the crumbled cornbread, chopped parsley, 2 minced garlic cloves, smoked paprika, and the remaining 50ml of olive oil. Mix until it resembles wet sand.
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8
Preheat your oven to 200°C (400°F).
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9
Lightly grease a large baking dish with olive oil. Place a layer of the cooked potatoes at the bottom, seasoning lightly with black pepper.
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10
Spread the cod and onion mixture evenly over the potato layer, ensuring the onions are well distributed.
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11
Cover the entire top with the cornbread mixture, pressing down gently so it adheres to the fish.
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12
Bake in the center of the oven for 20-25 minutes, or until the cornbread topping is deeply golden and crispy.
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13
Remove from the oven and garnish with black olives and a few sprigs of fresh herbs.
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14
Allow the dish to rest for 5 minutes before serving to let the flavors settle and the juices distribute.
💡 Chef's Tips
Always use high-quality extra virgin olive oil; it is a primary flavor component in Portuguese cooking. If you cannot find Portuguese 'Broa', use a dense, crusty artisan cornbread rather than a sweet, cake-like muffin style. Don't over-salt! The cod, even after soaking, retains some salinity, so taste the onion mixture before adding extra salt. For an extra touch of richness, you can add a layer of sautéed spinach or 'grelos' (turnip tops) between the potatoes and the fish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde or a light-bodied Portuguese red wine from the Dão region. Serve with a side of simple steamed greens or a fresh tomato and onion salad to balance the richness. A bowl of roasted peppers (pimentos) makes a colorful and traditional accompaniment. Finish the meal with a classic Portuguese espresso (bica) and perhaps a Pastel de Nata.