Bacalhau à Brasileira is a distinctive Brazilian adaptation of a traditional Portuguese dish, showcasing Brazil’s culinary ingenuity and love for bold flavors. This dish features salted cod (bacalhau) that has been desalted, shredded, and then cooked with a medley of ingredients that enhance its natural, flaky texture. The cod is typically sautéed with onions, garlic, and bell peppers and is generously laced with olive oil, which infuses the dish with richness.
A unique twist in the Brazilian version often includes the addition of tomatoes, olives, and sometimes hard-boiled eggs, adding layers of flavor and color to the dish. Bacalhau à Brasileira is traditionally served with white rice or, occasionally, with crispy potatoes. This dish provides a hearty and satisfying meal and connects diners to Brazil’s Portuguese heritage, highlighting the fusion of cultures that define Brazilian cuisine. Perfect for festive occasions and family gatherings, Bacalhau à Brasileira offers a taste of history, tradition, and the universal appeal of well-prepared fish.
AuthorJulia ForesekCategoryBrazilian, Main Course, SeafoodDifficultyIntermediatePrepare the Cod:
After soaking the salted cod, drain and remove any bones or skin. Shred the cod into bite-sized pieces. Set aside.
Cook the Potatoes:
If frying, heat some of the olive oil in a large skillet over medium heat. Fry the potato slices or cubes until golden and crisp. Set aside on paper towels to drain. Alternatively, for a lighter version, you can boil the potatoes until just tender.
Sauté the Cod and Vegetables:
In the same skillet, add more olive oil if needed and sauté the onions and garlic until translucent and soft.
Add the shredded cod and bay leaf, stirring often, until the cod is heated through and begins to flake, about 5-7 minutes.
Mix in the cooked potatoes, olives, and capers if using. Cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with black pepper.
Garnish and Serve:
Remove the skillet from heat. Gently stir in the chopped hard-boiled eggs and fresh parsley.
Serve warm, ensuring each plate has a balanced mix of cod, potatoes, and garnishes.
Ingredients
Directions
Prepare the Cod:
After soaking the salted cod, drain and remove any bones or skin. Shred the cod into bite-sized pieces. Set aside.
Cook the Potatoes:
If frying, heat some of the olive oil in a large skillet over medium heat. Fry the potato slices or cubes until golden and crisp. Set aside on paper towels to drain. Alternatively, for a lighter version, you can boil the potatoes until just tender.
Sauté the Cod and Vegetables:
In the same skillet, add more olive oil if needed and sauté the onions and garlic until translucent and soft.
Add the shredded cod and bay leaf, stirring often, until the cod is heated through and begins to flake, about 5-7 minutes.
Mix in the cooked potatoes, olives, and capers if using. Cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with black pepper.
Garnish and Serve:
Remove the skillet from heat. Gently stir in the chopped hard-boiled eggs and fresh parsley.
Serve warm, ensuring each plate has a balanced mix of cod, potatoes, and garnishes.
Notes
Serving Suggestions:
Bacalhau à Brasileira is typically served with a side of white rice or a simple green salad to complement its rich flavors.
Beverage Pairing:
- White Wine: A crisp white wine such as Vinho Verde or a dry Chardonnay pairs beautifully with the salty, rich flavors of the cod.
- Sparkling Mineral Water: For a non-alcoholic option, sparkling water with a wedge of lemon complements the dish’s richness and helps cleanse the palate.
