Bacalhau com Broa | Baked Cod with a Crispy Crust
(0)
50 min
Under an hour
Sezamo
Bacalhau com Broa este o capodoperă a bucătăriei portugheze: bucăți fragede de cod așezate pe un pat dulce de ceapă caramelizată și cartofi rumeniți, acoperite cu o crustă crocantă și aromată de mălai, pesmet rustic, usturoi și ulei de măsline extra virgin.
Preparation method
Preparing the potatoes and onion bed
Preheat the oven to 200°C. Peel the white potatoes, cut them into round slices about 1 cm thick, and boil them in water with sea salt for 8-10 minutes, just until slightly tender but still holding their shape. Drain well and arrange them in an even layer on the bottom of an ovenproof ceramic baking dish.
In a large skillet, heat 30 ml of extra virgin olive oil over medium-low heat. Add the thinly julienned yellow onions and the bay leaves. Sauté the onions for 10-12 minutes until translucent, tender, and lightly golden. Add 2 finely minced garlic cloves, sauté for another minute, then arrange this flavorful mixture over the potato slices in the dish.
Cornmeal crust and assembling the dish
Pat the fish fillets dry with paper towels and season them with sea salt and ground black pepper. Place the fish pieces on top of the onion and potato layer.
Chef's tip
Extra virgin olive oil is essential for the crust: it helps the cornmeal and breadcrumbs achieve a crispy, golden texture during baking without drying out.
The potato slices should only be parboiled before baking, so they remain firm and absorb the delicious juices released by the fish and onions in the oven.
27 min
Under an hour
