Bacalhau Fresco com Broa: Portuguese Fresh Cod with Crispy Cornbread Crust
This easy Bacalhau Fresco com Broa is made with flaky fresh cod, tender paprika roasted potatoes, black olives and a crispy Portuguese cornbread topping filled with garlic, parsley and olive oil. Using fresh cod means no soaking or desalting, making this Portuguese inspired family dinner much easier to prepare. 🇵🇹
Equipment
- `Deep roasting dish
- food processor
- Cutting Board
- sharp knife
- mixing spoon
- thermometer optional
Ingredients
For Potatoes
- 6 medium yukon potatoes sliced into ¼ inch
- 1 large onion sliced
- 3-4 cloves of garlic minced
- 1 bay leaf
- 1 tablespoon pimenta moída optional
- 1 tablespoon sweet pimenta optional
- 1 tablespoon sweet paprika
- ½ teaspoon white pepper
- 1 teaspoon fine salt
- ¼ cup extra virgin olive oil
- ½ cup low sodium chicken broth
For the Cod
- 5 fresh cod lions
- ½ teaspoon salt
- ¼ teaspoon white pepper
for the Broa Crust
- ½ loaf of Broa de Milho
- 4-5 cloves of garlic
- ½ cup fresh parsley
- ¼ cup extra virgin olive oil add more if needed
- salt to taste
- white pepper to taste
Black Olives
- ½ cup portuguese black olives
Instructions
- 1. Preheat the OvenPreheat the oven to 400°F or 200°C.
- 2. Prepare the PotatoesPlace the sliced potatoes, onion and three minced garlic cloves in a deep roasting dish.Add the sweet paprika, pimenta moída (hot and sweet), bay leaf, ½ teaspoon white pepper, one teaspoon salt, ¼ cup olive oil and ½ cup chicken broth.Toss until everything is evenly coated, then spread the potatoes into an even layer.
- 3. Begin RoastingRoast the potatoes uncovered for 30 to 35 minutes, turning them carefully about halfway through.The potatoes should be almost completely tender before adding the cod.
- 4. Make the Broa CrumbleWhile the potatoes roast, combine the torn broa, four to five garlic cloves, parsley, salt, white pepper and ¼ cup olive oil.Pulse until the mixture becomes a coarse, moist crumble. Do not blend it into a smooth paste.The mixture should hold together when gently pressed. Add up to one additional tablespoon of olive oil only if it feels too dry.
- 5. Season the CodPat the cod completely dry with paper towel.Season both sides with ½ teaspoon salt and ¼ teaspoon white pepper.
- 6. Add the Cod and BroaRemove the potatoes from the oven.Arrange the five cod loins over the potatoes. Press a generous layer of the broa mixture onto the top of each piece.
- 7. Begin Baking the CodReturn the uncovered roasting dish to the oven and bake the cod for approximately five minutes.
- 8. Add the Black OlivesRemove the dish briefly from the oven and scatter ½ cup of drained black olives around the cod and potatoes.Return the dish to the oven and continue baking 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 an internal temperature of 145°F or 63°C.
- 9. Broil if NeededIf the cod is completely cooked but the broa topping needs more colour, broil for one to two minutes.Watch it closely to prevent the broa and garlic from burning.
- 10. Rest and ServeAllow the dish to rest for five minutes before serving.Serve each cod loin with the tender potatoes, onions, black olives and flavourful broth from the bottom of the roasting dish.
Notes
● Pat the cod completely dry so the broa topping becomes crispy.
● Keep the broa mixture coarse rather than blending it into fine crumbs.
● The potatoes must be almost tender before adding the cod.
● Use low sodium chicken broth and adjust the salt to your taste.
● The number of cod portions may vary. Use approximately 907 g or 2 lb in total.
● Begin checking the cod during the final few minutes because cooking time will vary depending on thickness.
● For salted bacalhau, use approximately 900 g after soaking and desalting. Omit the salt on the fish and adjust the baking time based on its thickness.
● Dry white wine can replace the chicken broth in the same amount.
● Store leftovers covered in the refrigerator for up to two days.
● Reheat in a 350°F oven until warmed through, uncovering during the final few minutes to refresh the broa crust. ● 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.
● Keep the broa mixture coarse rather than blending it into fine crumbs.
● The potatoes must be almost tender before adding the cod.
● Use low sodium chicken broth and adjust the salt to your taste.
● The number of cod portions may vary. Use approximately 907 g or 2 lb in total.
● Begin checking the cod during the final few minutes because cooking time will vary depending on thickness.
● For salted bacalhau, use approximately 900 g after soaking and desalting. Omit the salt on the fish and adjust the baking time based on its thickness.
● Dry white wine can replace the chicken broth in the same amount.
● Store leftovers covered in the refrigerator for up to two days.
● Reheat in a 350°F oven until warmed through, uncovering during the final few minutes to refresh the broa crust. ● 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.
