Bacalhau Brazilia: Brazilian-Style Salted Cod Bake
Bacalhau Brazilia
Savory Brazilian-style baked salt cod with potatoes, olives, and garlicky tomato sauce.
Nutrition (per serving)
Bacalhau Brazilia is my love letter to Brazil’s take on salted cod—bright, hearty, and unexpectedly comforting. Layers of flaked bacalhau, garlicky tomato sauce, tender potatoes and briny olives bake together until the top is golden and bubbling; it’s the kind of dish that makes people linger at the table and ask for seconds.
The technique is simple but rewarding: soak the salt cod until mild, cook and flake it, build a flavorful tomato base with onions and peppers, then assemble and bake. Serve with crusty bread and a green salad and you’ve got a convivial dinner that’s full of color and bold seaside flavor.
Ingredients
- Salted cod (bacalhau), soaked and rinsed:2 lb
- Yukon Gold potatoes, peeled and sliced 1/4-inch:2 lb
- Yellow onions, thinly sliced:2 pieces
- Red bell pepper, thinly sliced:1 piece
- Garlic cloves, minced:6 pieces
- Olive oil:1/4 cup
- Butter:2 tbsp
- Crushed tomatoes:14 oz
- Dry white wine:1/4 cup
- Green olives, pitted:1/2 cup
- Hard-boiled eggs, sliced:3 pieces
- Fresh parsley, chopped:1/4 cup
- Smoked paprika:1 tsp
- Bay leaves:2 pieces
- Lemon juice:2 tbsp
- Black pepper:1 tsp
- Salt (if needed, taste first):to taste pinch
Instructions
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If using store-bought salted cod, soak it in cold water in the refrigerator for 24–36 hours, changing the water 2–3 times. For a quicker option, soak for 6–8 hours with several changes—taste a small flake to check saltiness.
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Drain the soaked cod and place in a large pot. Cover with fresh water, add bay leaves, bring to a simmer, and poach gently for 10–12 minutes until cooked through. Drain, let cool slightly, remove any skin and bones, and flake the fish into large pieces.
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Meanwhile, bring a pot of salted water to a boil and parboil the potato slices for 6–8 minutes until just tender. Drain well and pat dry. In a skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat and pan-fry the potato slices until golden on both sides; set aside on paper towels.
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In a large sauté pan, heat the remaining olive oil and butter over medium heat. Add sliced onions and red pepper and cook until soft and sweet, about 8 minutes. Add the garlic and smoked paprika and cook 1 minute until fragrant.
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Pour in the white wine and let it reduce by half, then add the crushed tomatoes. Stir in black pepper and bay leaves and simmer for 8–10 minutes until the sauce thickens slightly. Taste and adjust seasoning—avoid adding much salt until you sample the flaked cod.
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Add the flaked cod and green olives to the tomato sauce, gently folding to combine. Cook together 2–3 minutes so the flavors meld; remove and discard bay leaves.
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Preheat oven to 375°F. In a shallow 9x13-inch baking dish, spread a thin layer of tomato-cod mixture, then a layer of fried potato slices. Repeat, finishing with a layer of sauce. Tuck sliced hard-boiled eggs into the top and scatter extra olives and parsley.
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Bake uncovered for 20–25 minutes until bubbling and the top is slightly golden. If you like a crispier top, broil 1–2 minutes—watch closely to avoid burning.
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Remove from oven and drizzle with lemon juice and a little extra olive oil. Let rest 5 minutes before serving so flavors settle.
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Serve family-style with crusty bread, a green salad, and wedges of lemon. Encourage guests to dig in and scoop up the saucy potatoes and flaky cod.
Tips & Notes
- Soak the cod in the fridge and taste a small flake before seasoning the dish—salt levels vary widely in packaged bacalhau.
- Pan-frying the parboiled potatoes before baking adds texture; for a lighter version, roast the potato slices instead.
- This dish is great made a day ahead—the flavors deepen overnight; rewarm gently in the oven before serving.
