Bacalhau com Broa
This Bacalhau com Broa is perfect for Christmas Eve, with family, and in a cozy place filled with love. But it also works during the entire year, especially for the ones who like a good codfish dish.
Portions: 2 persons
Ingredients
- 4 to 5 Portuguese cornbread slices
- 6 garlic cloves
- 1 coriander bunch
- Olive oil to taste
- 2 codfish fillets
- Pepper to taste
- 3 bay leaves
- 6 small potatoes
- ½ cabbage
- Salt to taste
Instructions
For the Cornbread
- Mix the Portuguese cornbread, 3 garlic cloves, the coriander, and olive oil, and grind everything well. Set it aside.
For the Codfish
- Dry the codfish fillets with kitchen paper and season them with pepper.
- Place them on a tray greased with olive oil and add some lay leaves to it.
- On top, place the cornbread mix and press it well so that it sticks to the codfish.
- Bake it in a preheated oven at 180º, for 25 to 30 min or until the cornbread is nicely browned.
For the Potatoes
- Wash the potatoes thoroughly and poke holes in them with a fork.
- Place them in a pan with boiling water and salt for 10 min.
For the Cabbage
- Drizzle olive oil in a hot skillet at medium heat.
- Add the chopped garlic and right after the sliced cabbage.
- Add a pinch of salt.
- Sautée for a few minutes, until the cabbage is soft.
Notes
You can make the same recipe with other vegetables, whether spinach, broccoli, or any other cabbage you like.
Bull heart cabbage or Chinese cabbage also work very well.
You can drizzle the potatoes with a dash of olive oil and oregano. It tastes great!
As for the potatoes, you can also serve them pureed. If you add a drizzle of truffle olive oil, it's drool-worthy!