Portuguese people love to eat salted codfish, it is our national food and we have plenty of ways to cook it (usually it is said there are 1001).
About this recipe
Roasted codfish with corn bread crumb
This is one of the most well-know and appreciated recipes – it is easy to make, delicious and very nutritious. Made with Broa de Milho, a typical corn bread from northwest Portugal.
Level 2 – easy
1 hour (350-400°C / 660-750°F)
- Soaked salted Codfish*: 1 for each person;
- Onions: 2 large, sliced;
- Red Pepper: 1 large, sliced;
- Garlic: 1 head, 2/3 sliced, 1/3 minced;
- Corn bread crumb: enough to cover the fish;
- Olive oil, ideally extra virgin;
- Salt, ideally salt flower or sea salt.
* Codfish is tradicionally sold salted, because portuguese fisherman would go to northern atlantic to get it (Norway, Iceland, Canada) and salting the fish was the way to maintain it in proper conditions until getting back. Before use the codfish must be soaked so the excess salt may be removed and the fish hydrated.
- Start by lighting and heating the oven. Aim at having a big bed of embers, so the heat maintains for the time the cooking lasts, although you may cook this dish on open fire;
- Fill the bottom of a ceramic platter you can place in the oven with olive oil;
- Spread the sliced onions on the bottom of the platter, the sliced red pepper and garlic on top, they should cover the bottom, so the codfish rest on top;
- Place the codfish slices in the platter, they should not touch each other so they can cook properly;
- Season with salt and spread some olive oil on the codfish;
- Cook in the oven for about 20 minutes;
- Meanwhile mix the minced garlic and olive oil with the corn bread crumb and season with salt;
- After removing the platter from the oven cover the content with the corn bread crumb mix and cook again for 40 minutes, until the corn bread crumb is roasted.
This dish is usually served with roasted potatoes and sautéed cabbage (we skipped it).
Bom apetite! (enjoy your food).