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Bacalhau com broa
Salt cod with cornbread crust
Bacalhau com broa: roast salt cod under a garlicky cornbread crust, with punched potatoes
In central Portugal, where corn broa is the everyday bread, cooks crumble it over thick salt cod loins with garlic, parsley and olive oil, and the dish has become a favourite on restaurant menus from Coimbra to Leiria, especially for Christmas Eve and festive lunches. The crumb crust turns crunchy and golden while the cod stays moist and flaky underneath. It comes with punched potatoes and greens. Chef's tip: use broa that is a day or two old, as fresh crumb goes soggy instead of crisp.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 4 thick salt cod loinsabout 200 g each, soaked 36–48 hours in the fridge
- 2 cups water
- 1 ¾ lb small potatoeswashed, skins on
- 2 tbsp coarse sea salt
- 7 oz day-old corn broacrumbled
- 5 cloves garlicfinely chopped
- 1 bunch parsleyfinely chopped
- ¾ cup extra virgin olive oil
- 10 ½ oz turnip greens or spring greenstrimmed
- 1 onionsliced
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Method
0/6 doneStep 1: Soak the 4 thick salt cod loins skin side up in cold water in the fridge for 36–48 hours, changing the water 3–4 times a day.
15 minStep 2: Heat the oven to 400°F. Roll the damp 1 ¾ lb small potatoes in the 2 tbsp coarse sea salt on a tray and roast for 45 minutes, until tender.
45 minStep 3: Bring the 2 cups water to a simmer, add the cod and poach gently for 8 minutes, until it just turns opaque. Drain, remove the skin and bones, keeping the loins whole, and set in an oiled ovenproof dish on the sliced 1 onion.
12 minStep 4: Mix the 7 oz day-old corn broa, 5 cloves garlic and 1 bunch parsley with half the ¾ cup extra virgin olive oil, then press a thick layer over each piece of cod.
5 minStep 5: Bake alongside the potatoes for 15–20 minutes, until the crust is crunchy and golden and the cod flakes easily. A common mistake is a thin crust; pile it on generously.
18 minStep 6: Meanwhile, boil the 10 ½ oz turnip greens or spring greens for 5 minutes, until tender, and drain. Punch the potatoes lightly to split them. Serve the cod with the potatoes and greens, with the remaining olive oil poured over everything.
6 min
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 48 g
- Carbs
- 55 g
- Fat
- 40 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bacalhau com broa take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of small potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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