Bacalhau com Broa

The moment I first tasted Bacalhau com Broa, I was transported to the coastal towns of Portugal. This dish, a delightful union of salted cod and crunchy breadcrumbs, instantly became a staple in my kitchen. There’s something about the texture of flaky cod paired with the crispiness of the breadcrumb topping that makes it truly special. Perhaps it’s the way it brings back fond memories of family gatherings, laughter, and shared meals. I can still hear the comforting sounds of sizzling onions and the inviting aroma wafting through the house as it cooked. On chilly days, I crave the warmth and heartiness that Bacalhau com Broa brings. It’s more than just a meal; it’s a reflection of love and tradition, and I know once you try it, you’ll understand why. Bacalhau com Broa isn’t just food; it’s an experience, and I can’t wait for you to make it your own.

What You Need for Bacalhau com Broa

This recipe is built on simple yet flavorful ingredients that work harmoniously together. The star of the show, cod, brings a unique briny taste while new potatoes offer a comforting heartiness. The onions add depth and sweetness, while garlic infuses aromatic notes throughout the dish. The breadcrumbs provide a satisfying crunch that contrasts beautifully with the tender fish. Together, they create a fulfilling meal that’s both satisfying and memorable.

• 2 lbs cod loins: The main ingredient, providing a rich and savory flavor.
• 1 ½ lbs new potatoes: These add a comforting element to the dish, offering a soft texture.
• 4 onions: Sliced thinly, they caramelize beautifully and enhance the dish’s overall flavor.
• Olive oil: Essential for cooking and enriching the flavors of the other ingredients.
• 2 cloves garlic: Chopped finely, it adds depth and aromatic qualities.
• ¼ lb corn breadcrumbs: This forms the crunchy topping that contrasts with the tender fish.
• Salt: To taste, enhancing the dish’s overall flavor.
• Pepper: To taste, adding a bit of spice.

Instructions for Bacalhau com Broa

Cooking Bacalhau com Broa is a delightful journey that fills your kitchen with enticing aromas. Follow these steps closely for the best results. Each step is crafted to ensure that the flavors meld together beautifully.

1. Begin by soaking the bacalhau (salted cod) in cold water for 24 hours. This step is crucial as it removes excess salt from the fish. Change the water 2 or 3 times if possible, ensuring the cod is ready for cooking.

2. Once the cod is ready, place it in a pan filled with enough water to cover it. Bring the water to a boil, then reduce the heat to a simmer. Cook the cod for about 15 minutes until it’s fully cooked and flakes easily with a fork.

3. While the cod is cooking, prepare the new potatoes. Poke them with a fork to ensure even cooking, then add them to a separate pot with salted water. Bring the water to a simmer and cook the potatoes until they are just tender, then drain.

4. In a frying pan, heat a generous splash of olive oil over medium-low heat. Once hot, add the sliced onions and sauté them until they soften and become fragrant, creating a lovely base for the dish.

5. After 15 minutes, drain the cod and add it to the pan with the softened onions. Cook together for another 10 minutes, gently browning the cod. Flip the fish halfway through to ensure even cooking and browning.

6. Next, prepare the breadcrumb mixture. In a food processor, combine the corn breadcrumbs and garlic. Pulse until combined, then slowly add olive oil until the mixture reaches a sandy texture.

7. Preheat your oven to 180º C or 350º F. Prepare an ovenproof dish by drizzling it generously with olive oil.

8. Layer the cooked onions at the bottom of the dish. Top with the browned cod, and cover each piece generously with the breadcrumb mixture. Press it gently so it adheres well.

9. If desired, you can add the cooked potatoes around the cod for roasting. Season the whole dish with salt and pepper.

10. Place the dish in the preheated oven and bake for about 20 minutes, or until the top is nicely browned and crispy.

11. Once done, serve the Bacalhau warm, accompanied by the roasted potatoes. Enjoy the wonderful flavors and textures!

Tips for Success

Cooking Bacalhau com Broa can be a rewarding experience. Here are some tips to ensure you achieve the best results:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve texture.
• Freezing: While it’s best enjoyed fresh, you can freeze the cooked Bacalhau for up to one month. Thaw in the fridge overnight before reheating.
• Pairing: Serve with a fresh green salad or steamed vegetables for a balanced meal.
• Garnishing: Consider garnishing with fresh herbs like parsley or cilantro for added flavor and color.
• Accompaniments: Serve with a squeeze of lemon juice for a burst of freshness.

Serving Suggestions

When it comes to serving Bacalhau com Broa, there are numerous ways to enjoy this delightful dish:

• With a Side Salad: Pair it with a crisp side salad for a refreshing contrast. A simple arugula salad with a lemon vinaigrette works beautifully.
• Roasted Vegetables: Serve alongside roasted seasonal vegetables, such as carrots or Brussels sprouts, to enhance the meal’s overall flavor and nutrition.
• Occasions: This dish is perfect for family gatherings, cozy dinners, or even festive occasions.
• Leftover Creativity: Use any leftovers in a frittata or savory pie for a second delicious meal.
• Seasonal Sides: Accompany with seasonal sides like sautéed greens or creamy mashed potatoes to round out the meal.

FAQ

Conclusion

Bacalhau com Broa is truly a special dish that brings together rich flavors and comforting textures. It’s a wonderful representation of Portuguese culinary traditions and is bound to impress your family and friends. I encourage you to try making this dish for your next gathering or cozy dinner at home. With its unique combination of ingredients and the warmth it brings, Bacalhau com Broa is sure to become a beloved favorite in your kitchen.

Bacalhau com Broa

The ultimate comfort food, Bacalhau com Broa features flaky cod topped with crispy breadcrumbs that create a delightful contrast. This easy weeknight dinner is packed with flavor and perfect for sharing. Try it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Portuguese

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs cod loins 1-2 loins, soaked for 24 hours
• 1.5 lbs new potatoes washed and skin on
• 4 onions sliced thinly
• olive oil used for cooking and drizzling
• 2 cloves of garlic chopped
• 0.25 lbs corn breadcrumbs for topping
• salt to taste
• pepper to taste

Equipment

• Large Pot
• Blender
• Food Processor
• Skillet
• Saucepan
• Frying pan
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. 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.
2. 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.
3. 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.
4. Meanwhile, partway through the fish cooking, heat up a good splash of olive oil in a frying pan, turn the heat down to low and add the finely sliced onion, frying it until softened.
5. 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.
6. Now prepare the breadcrumb mix by adding the corn breadcrumbs 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.
7. Preheat the oven to 180º C or 350º F.
8. Prepare an ovenproof dish and drizzle it well with olive oil. Add the onions at the bottom and the cod 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.
9. Season with salt and pepper and place in the oven for about 20 minutes until nicely browned.
10. Serve the Bacalhau warm accompanied by roasted potatoes!

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve texture.
• Tip 2: While it's best enjoyed fresh, you can freeze the cooked Bacalhau for up to one month. Thaw in the fridge overnight before reheating.
• Tip 3: Serve with a fresh green salad or steamed vegetables for a balanced meal.
• Tip 4: Consider garnishing with fresh herbs like parsley or cilantro for added flavor and color.
• Tip 5: Serve with a squeeze of lemon juice for a burst of freshness.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.