Dish

Bacalhau com broa

Codfish with Cornbread

Bacalhau com broa is made by soaking salt cod in water for several hours to remove the excess salt. The fish is then baked with a layer of cornbread on top until it is crispy and golden brown. The dish is typically served with a side of greens. The saltiness of the fish pairs well with the sweetness of the cornbread and the bitterness of the greens.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bacalhau com broa has been a staple of the Portuguese diet for centuries. Salt cod was a popular food source in ancient Portugal and was often used in traditional dishes like Bacalhau com broa. The dish is still popular today and is often served during the Christmas season.

Dietary considerations

Gluten-free

Variations

There are many variations of Bacalhau com broa, including adding herbs and spices to the cornbread or using different types of greens for the side. Some people also like to add a squeeze of lemon juice to the fish before serving.

Presentation and garnishing

Bacalhau com broa is typically served on a plate with the greens on the side. Garnish with a lemon wedge and a sprig of fresh parsley for added flavor and presentation.

Tips & Tricks

To ensure that the fish is not too salty, be sure to soak it in water for several hours before cooking. The fish should be cooked until it is crispy and golden brown.