The presence of bacalhau (salted cod fish) in Brazilian cuisine is a cooking legacy left by Portuguese colonization. This is the time of year when dishes with this fish are especially present at Brazilian tables.
Today’s dish is a recipe from my grandmother. This is very similar to Bacalhau à Gomes de Sá but the coconut milk gives it a tropical, Brazilian twist.
Bacalhau ao Leite de Coco (Salted Cod Fish in Coconut Milk)
Quantities are approximate
1 1/2 lb cod fish salted boneless
4 to 6 potatoes, sliced 1/4-inch thick
4 tomatoes, peeled and seeded, diced small
½ red bell pepper cut into thin slices
½ green bell pepper cut into thin slices
1 very large onion thinly sliced
Green olives seeded and cut into slices, more olives to decorate
100ml unsweetened coconut milk
Extra virgin olive oil
One or two days before:
Soak sliced and washed cod in cold water in the fridge for 1 to 2 days to remove salt, changing the water occasionally.
Serving day:
Drain the cod
Put potatoes on the bottom of a large pan, cover with the cod fish and fill with water. Boil until potato is cooked al dente. Drain and set aside.
In a saute pan, heat a little bit of olive oil and saute onion until lightly golden. Reserve.
Do the same thing with peppers, sautéing lightly and reserve. Again the same thing, now sautéing the tomatoes. Reserve
Preheat the oven to 400 degrees F
Now it is time to prepare the dish using a glass bakeware.
Spread the potatoes over the bottom of the dish. Then spread about ¼ of the onions, about 1/3 of the peppers, ½ of the tomatoes and olives. Next, place pieces of cod. Top with remaining tomatoes, onions and then the bell peppers.
Mix 100ml of coconut milk with the same amount of olive oil. Drizzle mixture over the dish.
Cover the dish with aluminum foil, place in the oven and bake for about 20 minutes covered. Remove aluminum foil and cook for another 10 minutes or so. Garnish with olives and serve with white rice.
