Bacalhau Fresco com Broa: Portuguese Fresh Cod with Crispy Cornbread Crust

This Bacalhau Fresco com Broa combines flaky fresh cod, tender roasted potatoes, savoury black olives and the most deliciously crispy garlic and parsley broa crust. 🇵🇹 It has all those comforting Portuguese flavours we love, but using fresh cod makes it easy enough to prepare without soaking or planning days ahead.

The potatoes soak up all the flavour from the onions, garlic, paprika, chicken broth and olive oil. Then the cod is added near the end so it stays tender and flaky while the broa topping becomes beautifully golden and crispy. Honestly, this recipe was a 10,000 out of 10! 🤯

Jump to:

• Why You’ll Love This Recipe ❤️
• What Is Bacalhau com Broa? 🇵🇹
• Bacalhau and the Portuguese Table
• Is Fresh Cod Still Called Bacalhau?
• Ingredients for Bacalhau Fresco com Broa 🛒
• How to Make Portuguese Fresh Cod with Broa Crust 👩🏻‍🍳
• Tips for the Best Bacalhau Fresco com Broa 💡
• Substitutions and Variations 🔄
• What to Serve with Bacalhau Fresco com Broa 🍽️
• Make Ahead Instructions
• How to Store Leftovers
• How to Reheat Bacalhau com Broa
• Can You Freeze Bacalhau Fresco com Broa?
• Frequently Asked Questions
• More Portuguese Seafood Recipes You’ll Love 🇵🇹
• This is exactly why I created Rainha da Cozinha.
• Bacalhau Fresco com Broa: Portuguese Fresh Cod with Crispy Cornbread Crust

Why You’ll Love This Recipe ❤️

    ●    No soaking or desalting required
    ●    Uses simple Portuguese ingredients
    ●    Made in one roasting dish
    ●    Perfectly flaky fresh cod
    ●    Crispy garlic and parsley broa topping
    ●    Tender potatoes that absorb all that delicious molho
    ●    Easy enough for a family dinner but beautiful enough for entertaining
    ●    Naturally dairy free

What Is Bacalhau com Broa? 🇵🇹

Traditional Bacalhau com Broa is a Portuguese baked cod dish made with salted cod and a generous topping of crumbled broa de milho. The broa is usually mixed with garlic, parsley and plenty of olive oil before being pressed over the cod and baked until golden.

Broa de milho is the dense, rustic Portuguese cornbread many of us grew up eating with soup, fish and other comforting meals. It has especially deep roots in northern Portuguese food traditions, where corn has long been used to make hearty breads that could feed the entire family.

Traditional versions of Bacalhau com Broa are generally prepared with salted cod that must first be soaked and desalted. Some recipes include onions, potatoes, greens or olives, depending on the region and family preparing it.

My version uses fresh cod, or bacalhau fresco, and chicken broth instead of white wine. It keeps the flavours and textures that make the traditional dish so special, while making it much easier to prepare during the week.

Bacalhau and the Portuguese Table

It is almost impossible to talk about Portuguese food without talking about bacalhau.

For generations, salted cod has been part of Portuguese family dinners, Christmas celebrations, religious holidays and Sunday meals. Salting and drying preserved the fish long before refrigeration, allowing it to travel and become part of kitchens throughout Portugal, including communities far from the coast.

That is one of the things I love most about Portuguese cooking. Our food tells the story of how people lived, what was available and how families made simple ingredients stretch. Potatoes, onions, garlic, olive oil, fish and bread could become a meal worthy of the whole family gathering around the table. ❤️

But keeping our traditions alive does not mean that every recipe has to take days to prepare. Sometimes it means taking the flavours we grew up with and making them work for our lives today.

Fresh cod gives us the same beautiful, flaky texture without soaking it for 24 to 48 hours. The broa still gives the dish that unmistakable Portuguese flavour and crispy finish. It is traditional inspiration made a little easier for a modern cozinha.

Is Fresh Cod Still Called Bacalhau?

In Portuguese cooking, the word bacalhau usually refers to dried and salted cod. Fresh, unsalted cod is called bacalhau fresco.

The flavour of fresh cod is milder than salted bacalhau, but it has a tender, flaky texture that works beautifully with the garlic, parsley, olive oil and broa topping in this recipe.

If you prefer our beloved salted bacalhau, you can absolutely use it. Just make sure it has been properly soaked and desalted before preparing the dish.

Ingredients for Bacalhau Fresco com Broa 🛒

Fresh Cod 🐟

I used five individually wrapped fresh cod loins, approximately 2 lb in total.

The number of pieces in a package may vary because cod loins are not always the same size. Focus on the total weight rather than the exact number of portions.

If your cod was frozen, thaw it completely and pat it very dry before seasoning. Removing excess moisture helps the broa stay crispy.

Broa de Milho 🌽

I used approximately half a loaf of Portuguese broa de milho.

Broa is denser and less sweet than most North American cornbread. That dense texture creates a rustic crumble that becomes beautifully crispy in the oven.

Use approximately ½ a loaf enough to create a generous topping over all five pieces of cod.

Potatoes 🥔

Yukon Gold potatoes work beautifully because they become creamy and tender while still holding their shape.

Slice them into rounds approximately ¼ inch thick so they have enough time to cook before the cod is added.

Onion and Garlic 🧄

Onion becomes soft and sweet as it roasts beneath the cod. Garlic is used in both the potatoes and the broa topping because, you already know, we are not being shy with the garlic here. 😂

Sweet Paprika

Sweet paprika gives the potatoes warmth, colour and that familiar Portuguese flavour. This is not smoked paprika.

Portuguese colorau can be used in the same amount.

Pimenta Moída 🌶️

Pimenta moída adds that salty, peppery Portuguese flavour we love. I used one tablespoon in the potato mixture. Different brands vary in saltiness and heat, so keep that in mind when adding the remaining salt.

Bay Leaf

One bay leaf slowly flavours the potatoes, onions and molho as everything roasts. Remove it before serving.

Chicken Broth

Chicken broth replaces the white wine normally used in similar roasted fish dishes. It creates flavourful moisture for the potatoes without making the dish taste heavy.

Use low sodium broth so you have more control over the salt.

Olive Oil 🫒

Olive oil is one of the main flavours in this recipe, not just something used to prevent sticking.

It helps the potatoes roast, keeps the fresh cod moist and turns the broa topping golden and crispy. Use a good quality extra virgin olive oil that you enjoy tasting.

Parsley

Fresh parsley adds colour and freshness to the broa mixture while balancing the richness of the olive oil.

White Pepper

White pepper gives the potatoes and cod gentle warmth without overpowering the delicate fish.

Black Olives 🫒

I added ½ cup of black olives during the final 10 minutes of cooking. They warm through without becoming overly soft and add that salty, savoury flavour that works beautifully with the fresh cod, potatoes and olive oil.

How to Make Portuguese Fresh Cod with Broa Crust 👩🏻‍🍳

Step 1: Prepare the Potatoes

Preheat your oven to 400°F or 200°C.

Place the sliced potatoes, onion and minced garlic in a deep 9 x 13 inch roasting dish. Add one tablespoon sweet paprika, one tablespoon pimenta moída, one bay leaf, ½ teaspoon white pepper, one teaspoon salt, ¼ cup olive oil and ½ cup chicken broth.

Toss everything together, then spread the potatoes into an even layer.

Roast uncovered for approximately 30 to 35 minutes, carefully turning the potatoes halfway through. The potatoes should be almost completely tender before adding the cod.

Step 2: Prepare the Broa Crumble

While the potatoes roast, tear the broa into pieces.

Combine the broa with the garlic, fresh parsley and olive oil. Pulse until you have a coarse, moist crumble.

Do not blend it into a smooth paste. You want visible pieces of broa because those irregular crumbs are what become crispy in the oven.

The mixture should hold together when gently pressed.

Step 3: Season the Fresh Cod

Pat the cod loins very dry with paper towel.

Season both sides lightly with salt and white pepper. Fresh cod is not already salted like traditional bacalhau, so it needs to be seasoned.

Step 4: Add the Cod

Remove the potatoes from the oven and place the five cod loins overtop.

Press a generous layer of the broa mixture onto each piece of cod. Make sure the topping stays mostly on the fish rather than falling into the broth surrounding the potatoes.

Step 5: Finish Baking

Return the roasting dish to the oven and bake the cod for approximately five minutes.

Scatter ½ cup of black olives around the cod and potatoes, then return the dish to the oven for another eight to 11 minutes.

The total cooking time for the cod will be approximately 13 to 16 minutes, depending on its thickness. The cod is ready when it is opaque, flakes easily with a fork and reaches 145°F or 63°C in the centre.

If the cod is cooked but the broa topping needs more colour, broil it for one to two minutes. Watch it closely because the broa and garlic can brown quickly.

Let the dish rest for five minutes before serving.

Tips for the Best Bacalhau Fresco com Broa 💡

    ●    Pat the cod completely dry. Excess water can make the broa topping soggy.
    ●    Slice the potatoes evenly. Thick slices may still be firm when the cod is ready.
    ●    Give the potatoes their full head start. Fresh cod cooks much faster than potatoes.
    ●    Keep the broa crumble coarse. Fine crumbs will not create the same rustic, crispy topping.
    ●    Use enough olive oil. The broa should feel moist and hold together when pressed, but it should not become a paste.
    ●    Do not overcook the cod. Begin checking thinner pieces after approximately 10 to 12 minutes.
    ●    Broil only if needed. The topping can go from golden to burned very quickly.
    ●    Use low sodium chicken broth and adjust the salt to your taste.

   ●    Pimenta moída can vary in saltiness and heat. Adjust the additional salt according to the brand you are using.
    ●    Remove the bay leaf before serving.

Substitutions and Variations 🔄

Can I Use Salted Bacalhau?

Yes. Replace the fresh cod with approximately 900 g of salted cod that has been properly soaked and desalted.

Soak it in cold water in the refrigerator for 24 to 48 hours, changing the water every six to eight hours. Thicker pieces may need closer to 48 hours.

Pat the cod dry and do not add additional salt until you have tasted it. Salted cod may also require a few additional minutes in the oven depending on its thickness.

Can I Use White Wine Instead of Chicken Broth?

Yes. Replace the ½ cup chicken broth with ½ cup dry white wine.

You can also use ¼ cup broth and ¼ cup white wine if you want a little wine flavour without it becoming too strong.

What Can I Use Instead of Broa?

A dense, unsweetened cornbread is the closest substitution.

Avoid very soft or sweet North American cornbread because it will change the flavour and may become mushy. You can also combine rustic bread crumbs with a little coarse cornmeal, although the flavour will not be exactly the same

Can I Add Greens?

Serve the cod with sautéed grelos, kale or collard greens. You can also add cooked greens around the potatoes during the final few minutes of baking.

What to Serve with Bacalhau Fresco com Broa 🍽️

This recipe already includes potatoes, so it makes a complete and satisfying meal on its own.

I love serving it with:

    ●    A simple tomato, onion and lettuce salad
    ●    Sautéed grelos or kale
    ●    Roasted red peppers
    ●    Portuguese black olives
    ●    Crusty bread for soaking up the molho

Make Ahead Instructions

The broa mixture can be prepared one day ahead. Store it in an airtight container in the refrigerator and bring it closer to room temperature before pressing it onto the cod.

You can also slice the onion and prepare the garlic ahead of time.

I recommend slicing and roasting the potatoes shortly before serving. Raw sliced potatoes can discolour, and the broa crust is at its best when it comes straight from the oven.

Do not assemble the raw cod and topping hours ahead because the moisture from the cod can soften the broa.

How to Store Leftovers

Allow the leftovers to cool, then transfer them to an airtight container.

Store cooked cod and potatoes in the refrigerator for up to two days.

Keep the cod portions intact when possible. Smaller flakes dry out more quickly during reheating.

How to Reheat Bacalhau com Broa

For the best texture, place the leftovers in a small baking dish and cover loosely with foil.

Reheat at 350°F for approximately 10 to 15 minutes. Remove the foil during the final few minutes to help the broa become crispy again.

The microwave will work for a quick lunch, but the broa topping will become softer.

Can You Freeze Bacalhau Fresco com Broa?

You can freeze cooked leftovers, but this recipe is much better enjoyed fresh.

Freezing and reheating can change the texture of the cod, potatoes and crispy broa topping. If needed, freeze it in an airtight container for up to two months and thaw it overnight in the refrigerator before reheating.

Frequently Asked Questions

What is Bacalhau com Broa?

Bacalhau com Broa is a Portuguese baked cod dish topped with a mixture of crumbled broa de milho, garlic, parsley and olive oil. Traditional versions are usually made with salted cod.

What does broa mean?

Broa is a rustic Portuguese bread generally made with corn flour and often blended with wheat or rye flour. Broa de milho means Portuguese cornbread.

Is broa the same as pão de milho?

People sometimes use the names interchangeably, but not every pão de milho has the dense, rustic texture of traditional broa. For this recipe, choose broa de milho if you can find it.

Can I use frozen cod?

Yes. Thaw the cod completely according to the package instructions, remove it from its individual packaging as directed and pat it very dry before seasoning.

Why did my broa topping become soggy?

The cod may have contained too much moisture, the broa may have been processed too finely or the topping may not have contained enough olive oil. Pat the cod dry and keep the broa crumble coarse.

How do I know when fresh cod is cooked?

The cod should appear opaque and separate into moist flakes when gently tested with a fork. Its internal temperature should reach 145°F or 63°C.

Is Bacalhau Fresco com Broa gluten free?

Not necessarily. Traditional broa may also contain wheat or rye flour. Check the ingredients carefully or use a certified gluten free, unsweetened cornbread.

Can I prepare the broa topping in advance?

Yes. Prepare it one day ahead and keep it covered in the refrigerator. Do not press it onto the raw cod until you are ready to bake.

What is pimenta moída?

Pimenta moída is a Portuguese ground red pepper paste used in marinades, stews, seafood and roasted dishes. It adds pepper flavour, saltiness and sometimes heat, depending on the variety.

More Portuguese Seafood Recipes You’ll Love 🇵🇹

    ●    Bacalhau à Gomes de Sá
    ●    Bacalhau com Natas
    ●    One Pot Arroz de Bacalhau com Grão e Espinafres
    ●    Portuguese Tuna Steaks with Molho and White Rice
    ●    Filetes de Peixe

This is exactly why I created Rainha da Cozinha.

I want to share delicious Portuguese recipes, but I also want us to understand the food, ingredients and traditions behind them. These recipes carry pieces of Portugal with them. They remind us of our avós, the meals we grew up eating and the importance of slowing down long enough to gather around the table.

At the same time, I want these recipes to feel possible for the way families live today. Using fresh cod makes this Bacalhau com Broa much easier to whip up, while the broa, garlic, parsley and olive oil keep that beautiful Portuguese soul in every bite.

If you make my Bacalhau Fresco com Broa, please return and leave a ⭐⭐⭐⭐⭐ rating and comment. I would love to hear how it turned out and see these traditions continuing in your cozinha!

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Keeping Portuguese traditions alive, one meal at a time. ❤️