Bacalhau com Broa | Baked Cod with Crispy Crust
(0)
45 min
Under an hour
Sezamo
O rețetă clasică portugheză plină de savoare: fileuri fragede de cod așezate pe un pat dulceag de ceapă călită și cartofi aurii, învelite într-o crustă crocantă de pesmet cu usturoi, pătrunjel și ulei de măsline aromat.
Preparation method
Preparing the potatoes and the base
Peel the potatoes and cut them into thin slices. Boil them in lightly salted water for about 8-10 minutes, just until they begin to soften, then drain them well.
In a large skillet, heat 2 tablespoons of olive oil. Add the julienned onion and bay leaves. Sauté over low to medium heat for 10 minutes, until the onion becomes soft, translucent, and slightly caramelized. Remove the bay leaves.
Preparing the crust and assembling
In a bowl, mix the breadcrumbs with the finely minced garlic, half of the finely chopped parsley, and 2 tablespoons of olive oil, until you get a moist, crumbly mixture.
Chef's tip
For an even crispier crust, you can use Panko breadcrumbs or pulse slightly dried rustic cornbread (broa de milho) in a food processor.
If using frozen cod, make sure to thaw it completely in the refrigerator and pat it very dry with paper towels before placing it in the baking dish, to avoid excess water accumulating.
27 min
Under an hour
