Cod with Cornbread
Ingredients
- 800 gSalted cod (desalted and flaked)
- 3 pcOnion (thinly sliced)
- 4 pcGarlic (minced)
- 200 mlExtra virgin olive oil
- 600 gPotato (sliced into rounds)
- 50 gBlack olive (for garnish)
- 1 pcParsley (chopped)
- 400 gBroa de Milho (Portuguese cornbread) (crumbled)
Method
Flaky cod petals nestled under a garlic-infused, crispy cornbread crust. Olive oil binds the fish with caramelized onions, creating a sharp contrast between tender and crunchy textures.
- 1
Place the desalted cod in a pot of cold water. Bring to a boil, then turn off the heat. Let poach for 10 minutes. Drain, remove skin and bones, then flake the flesh into large petals.
- 2
Slice the onions and mince half the garlic. In a skillet, heat 100ml of olive oil. Sweat the onions and garlic over low heat until translucent and soft. They should not brown.
- 3
Slice the potatoes into 5mm rounds. Lightly brown them in a pan with olive oil. They should remain firm in the center as they will finish cooking in the oven.
- 4
Finely crumble the Broa (cornbread) into a bowl. Add the remaining minced garlic, chopped parsley, and 50ml of olive oil. Mix by hand until the bread is well coated with oil.
- 5
In a baking dish, layer the potatoes, then the onions, and finally the cod. Cover generously with the bread mixture. Bake at 200°C for 20 minutes until the crust is golden brown and crispy.
Frequently asked questions
How do you get this dish right?
- Don't skimp on the olive oil; it's what keeps the cod from drying out.
- The Broa should be slightly stale to crumble properly.
- If the crust browns too quickly, cover it with parchment paper.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in the oven to maintain the crust's crispiness.
