Holidays & Special Occasions
Baked Salt Cod with Potatoes and Olives
Ingredients
- - 1 kg (2.2 lb) salt cod (bacalhau), desalted and cut into large pieces
- - 800 g (1.75 lb) potatoes, peeled and sliced
- - 2 large onions, sliced into rings
- - 1 each red and yellow bell peppers, sliced
- - 2 large tomatoes, sliced
- - 4 garlic cloves, sliced
- - 100 g (2/3 cup) pitted black olives
- - 3 hard-boiled eggs, quartered
- - 120 ml (1/2 cup) olive oil
- - 3 tbsp fresh parsley, chopped
- - 1/2 tsp black pepper
Method
- Desalt the cod by soaking in cold water for 24-36 hours, changing the water 3-4 times.
- Boil the potato slices in salted water for 8-10 minutes until just tender but not falling apart; drain.
- Preheat the oven to 190C (375F).
- Heat half the olive oil in a skillet and gently saute the onions and garlic until softened but not browned, about 6 minutes.
- In a large baking dish, layer half the potatoes across the base, then arrange the cod pieces on top.
- Scatter the sauteed onion and garlic over the cod, then layer the peppers, tomatoes and remaining potatoes on top.
- Drizzle the remaining olive oil evenly over the layers and season with black pepper.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for a further 15-20 minutes until the top is lightly golden and the cod flakes easily.
- Arrange the olives and hard-boiled egg quarters over the top, scatter with parsley, and serve warm directly from the dish.
Introduction: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking.
Cultural Background: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. It is a centrepiece dish for Easter (Semana Santa) tables across Brazil, when Catholic tradition favours fish over meat.
Tips: Do not over-soak the cod beyond 36 hours, as it can become waterlogged and lose flavour; taste a small cooked piece to check saltiness. Layering the ingredients loosely rather than tightly packed helps the dish cook evenly.
Variations: Creamy version: add a layer of bechamel sauce between the potato and fish layers for a richer bake, common in some regional kitchens. Extra herb version: add fresh thyme or bay leaves between the layers for additional aroma. Vegetarian: No. Not applicable; fish-based dish.
Storage: Refrigerate covered for up to 2 days.
Reheating: Reheat covered in a 180C (350F) oven for 15-20 minutes until warmed through.
Nutrition: Per serving: approx. 420 kcal, 34 g protein, 20 g fat, 28 g carbohydrate, 3 g fibre.
FAQs:
Q: Can I use fresh cod instead of salt cod for bacalhoada?
A: Traditional bacalhoada relies on the distinctive texture and flavour of salt-cured cod; fresh cod will taste noticeably different, though it can be used in a pinch with extra seasoning.
Q: Why is bacalhoada eaten at Easter?
A: Catholic tradition in Brazil favours abstaining from meat during Lent and Easter, making salt cod dishes like bacalhoada a traditional centrepiece for the holiday table.