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Bacalhau com Broa
A comforting and flavorful baked cod dish from Portugal, featuring a savory crust made from cornbread (broa), garlic, and herbs, layered over tender cod loins and often served with potatoes and sautéed cabbage.
🧂 食材
- 600 g Salt cod loins(soaked in water for 24 hours, then poached for 5-10 minutes)
- 200 g Portuguese cornbread (broa)(crumbled or processed into coarse crumbs)
- 1 large Onion(thinly sliced)
- 4 Garlic cloves(minced)
- 65 ml Olive oil
- 500 g Baby potatoes(boiled until fork-tender)
- 0.25 tsp Sweet paprika
- 1 tbsp Fresh thyme(chopped)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 0.5 medium Cabbage(thinly sliced)
👨🍳 步骤
- 1
Soak the salt cod loins in cold water for 24 hours, changing the water 2-3 times. Poach the cod in boiling water for 5-10 minutes until just cooked. Drain and remove any bones, setting aside the poaching liquid.
- 2
Preheat oven to 180°C (350°F). In a baking dish, layer the sliced onion and drizzle with 50ml of olive oil. Place the poached cod loins on top of the onions.
- 3
In a bowl, combine the crumbled cornbread, minced garlic, chopped thyme, sweet paprika, and the remaining 15ml of olive oil. Season with salt and pepper. Mix until it forms a coarse paste.
- 4
Spoon the cornbread mixture evenly over the cod loins, pressing gently to adhere.
- 5
Arrange the boiled and lightly flattened baby potatoes around the cod. Drizzle with a little more olive oil if desired.
- 6
Bake for 20-25 minutes, or until the cornbread crust is golden brown and the potatoes are tender.
- 7
While the cod is baking, sauté the thinly sliced cabbage with a little olive oil and minced garlic until tender. Season with salt and pepper.
- 8
Serve the Bacalhau com Broa hot, accompanied by the sautéed cabbage and potatoes.
💡 专业技巧
- ✓Ensure the salt cod is properly soaked to remove excess salt.
- ✓If Portuguese cornbread (broa) is unavailable, a good quality, slightly sweet cornbread can be substituted.
- ✓Don't overcook the cod; it should be flaky and moist.
✨ 创意变奏
为您的创意版本提供灵感
- Add a layer of sliced linguiça or chorizo to the dish before baking.
- Incorporate oil-cured olives into the cornbread mixture.