Portuguese Cod Loins with Cornbread Crust Recipe
Start by pre heating the oven to 180ºC. Meanwhile, boil the potatoes with the skin on until they are fork tender (about 10 to 15 minutes).
While the potatoes cook, slice the onion and peel the garlic cloves, place them in a large baking tray.
Once the potatoes are cooked, drain and place them on a chopping board. Gently punch each one of the potatoes to lightly flatten them. You can use a potato masher too.
Transfer them to the tray with the onion and garlic. Drizzle with 50ml of olive oil, and season with black pepper and salt to taste.
Poach your fish in boiling water for approximately 5 minutes. Remove any visible bones (leave some of them to preserve the structure of the fish), then place the loins, skin facing down, on top of the punched potatoes. Bake it in the oven for approximately 10 minutes.
In the meantime, remove the crust of the bread, then crumble it with your hands or add it to a food processor. Mix it with 15ml of olive oil, the sweet paprika, and the fresh thyme. Season with black pepper to taste.
Remove the tray from the oven, flip the potatoes, then add a couple of spoons of the bread mixture on top of each loin, press gently. Place it back in the oven, bake for approximately 20 minutes until the crust is golden. Serve it with the roast potatoes, and onions. Enjoy!
How to Make Authentic Bacalhau com Broa
Bacalhau com Broa – How to Make Portuguese Cod with Cornbread Crust
20
minutes
35
minutes
780
kcal
Bacalhau com Broa is a traditional Portuguese cod dish made with salt cod loins topped with corn bread and fresh herbs.
Ingredients
-
3 Dride Salt Cod Loins (600g)
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1 Large Onion
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4 Garlic Cloves
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65 ml Olive Oil
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500 g Baby Potatoes
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2 Thick slices of Portuguese Cornbread
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1⁄4 tsp Sweet Paprika
-
Fresh Thyme
-
Black Pepper
-
Salt
Directions
- To start this recipe, you should have your salt cod ready to be used – that is soaked in water in advance as we instructed above.
- Preheat the oven to 180ºC.
- Boil the baby potatoes until they are fork tender – approx. 10 minutes.
- Meanwhile, slice the onion and remove the peel of two garlic cloves, place them in a large baking tray.
- Once the baby potatoes are cooked, drain them, then place them on a chopping board. Gently punch each one of the potatoes to lightly flatten them. Transfer them to the onion and garlic baking tray. Drizzle with 50 ml of olive oil, then season with freshly ground black pepper and salt to taste.
- Poach your cod loins in boiling water for approximately 5 minutes. Remove any visible bones (we want to leave some of them to preserve the structure of the fish), then place the loins, skin facing down, on top of the punched potatoes. Bake it in the oven for approximately 10 minutes.
- In the meantime, remove the crust of the bread, discard them. Crumble the bread with your hands or add it to a food processor. Combine it with 15 ml of olive oil, the sweet paprika, fresh thyme and freshly ground black pepper to taste.
- Remove the baking tray from the oven, flip the potatoes, add a couple of spoons of the cornbread mixture on top of each loin, press gently. Place it back in the oven, bake for approximately 20 minutes, until the cornbread crust is golden.
- Serve the loin with the roast potatoes and onions.
