Bacalhau com Broa is a traditional Portuguese cod dish made with salt cod loins topped with corn bread and fresh herbs. At its core it’s just like Bacalhau à Lagareiro – baked cod with plenty of olive oil and garlic, and served with smashed potatoes. The main difference is that for Bacalhau com Broa the fish is coated with Portuguese cornbread before roasting. The bread creates a crust that’s slightly sweet and contrasts perfectly with the richness of the salt cod. It’s simply delicious and one of the best bacalhau recipes I’ve tried so far!
Traditional Portuguese Codfish with Cornbread
The star of this dish is broa de milho – a Portuguese corn bread that’s delicious on its own but it’s also used in several recipes. This Portuguese corn bread is on the denser side and has a light sweetness to it that pairs beautifully with the salty cod. Broa de milho it’s perhaps a little tricky to find outside of Portugal and some of its former colonies, but you can adapt and use other types of corn bread available to you. Or you can have a go at making it at home. Let me know if you would like a Portuguese corn bread recipe!
What Type of Codfish Should You Use?
For this recipe you will need salt cod loins (lombos de bacalhau). They are available year-round in Portugal and you will find it in every supermarket or farmer’s market. As always, you will need to soak it before cooking to remove the excessive salt. The loins are usually very thick, so you will need to soak it in the fridge for 2-3 days changing the water regularly before you can use them. If you skip this process you will end up with a bacalhau that’s inedible and will give you a bit of a shock. In fact, I think this is why people have a mixed response to bacalhau its often not soaked for long enough!
Batatas à Murro – Punched Potatoes
As I said earlier, this cod dish is paired with the classic Portuguese punched potatoes. Think cooked baby potatoes that are gently pressed until they flatten just a little, then baked with the fish so they are a little crispier. They will absorb the cod juices and come out delicious and creamy. They are featured in several dishes, one of my favourites is this Lagareiro Style Baked Octopus.
Bacalhau com Broa is a traditional Portuguese cod dish made with salt cod loins topped with corn bread and fresh herbs. At its core it’s just like Bacalhau à Lagareiro – baked cod with plenty of olive oil and garlic, and served with smashed potatoes. The main difference is that for Bacalhau com Broa the fish is coated with Portuguese cornbread before roasting. The bread creates a crust that’s slightly sweet and contrasts perfectly with the richness of the salt cod. It’s simply delicious and one of the best bacalhau recipes I’ve tried so far!
Traditional Portuguese Codfish with Cornbread
The star of this dish is broa de milho – a Portuguese corn bread that’s delicious on its own but it’s also used in several recipes. This Portuguese corn bread is on the denser side and has a light sweetness to it that pairs beautifully with the salty cod. Broa de milho it’s perhaps a little tricky to find outside of Portugal and some of its former colonies, but you can adapt and use other types of corn bread available to you. Or you can have a go at making it at home. Let me know if you would like a Portuguese corn bread recipe!
What Type of Codfish Should You Use?
For this recipe you will need salt cod loins (lombos de bacalhau). They are available year-round in Portugal and you will find it in every supermarket or farmer’s market. As always, you will need to soak it before cooking to remove the excessive salt. The loins are usually very thick, so you will need to soak it in the fridge for 2-3 days changing the water regularly before you can use them. If you skip this process you will end up with a bacalhau that’s inedible and will give you a bit of a shock. In fact, I think this is why people have a mixed response to bacalhau its often not soaked for long enough!
Batatas à Murro – Punched Potatoes
As I said earlier, this cod dish is paired with the classic Portuguese punched potatoes. Think cooked baby potatoes that are gently pressed until they flatten just a little, then baked with the fish so they are a little crispier. They will absorb the cod juices and come out delicious and creamy. They are featured in several dishes, one of my favourites is this Lagareiro Style Baked Octopus.
