Este “Bacalhau com Crosta de Broa” é um prato que eleva a tradição a um novo patamar de sofisticação. Esta receita combina o sabor inconfundível do bacalhau assado com a textura crocante e rústica de uma crosta de broa de milho, tudo sobre uma cama de grelos salteados e batatas douradas com açafrão. É uma harmonia de sabores e texturas que transforma uma refeição num evento memorável, perfeito para impressionar a família e amigos.

Ingredientes

  • 2 Lombos de bacalhau
  • 6 Chalotas aos cubos
  • 100ml Azeite virgem extra
  • 2 Dentes de alho finamente picados
  • 100ml Vinho branco
  • 8 Batatas (pequenas)
  • 1 Colher de chá de açafrão
  • 100gr Grelos
  • 10 gr de folhas de salsa sizeladas
  • 1dl Azeite
  • 200gr Miolo broa de milho triturado
  • 1 Cebola finamente picada
  • 2 Dentes alho finamente picado
  • 10 gr Azeitona preta descaroçada em rodelas
  • 1 Folha de louro
  • 1 Colher de café de pimentão doce

Preparação

  1. Num tabuleiro de forno fazer uma cama com as chalotas e o alho, colocar os lombos de bacalhau por cima, regar com o azeite e levar ao forno pré aquecido 200 graus durante 20 minutos, a meio do tempo regar com o vinho branco, no final da assadura reservar. (para fazer o molho, reserve todos os sucos da assadura e passe com a varinha)
  2. Lasque e retire as espinhas e pele ao bacalhau e reserve.
  3. Fazer as migas, começando por cozer durante 15 minutos os grelos com agua gaseificada (para os legumes não perderem clorófila) e quando cozidos mergulhe em gelo, reserve misturando os grelos com a salsa.
  4. Fazer um puxado com o azeite, o alho, a cebola, as azeitonas e a folha de louro, juntar o miolo da broa envolvendo tudo muito bem, quando o miolo da broa dourar e ficar crocante reservar.
  5. Entretanto coza as batatas temperando com sal e o açafrão.
  6. Emprate colocando o bacalhau em lascas (sem espinhas e sem pele), o molho (reserve algum molho para no final fazer a espuma), os grelos envoltos com a salsa e para finalizar as migas.
  7. Leve ao forno para gratinar, passe novamente o molho que sobrou pela varinha para fazer espuma, coloque à volta do bacalhau, acompanhe com as batatas de açafrão, regue com azeite de ervas.

Here is a dish that showcases one of Portugal’s most beloved ingredients in a truly spectacular way.

Cod with a Cornbread Crust

“Bacalhau,” or salt cod, is the heart and soul of Portuguese cuisine, and this recipe presents it in a beautifully modern yet rustic fashion. It features tender, flaky cod loins baked on a bed of sweet shallots and then topped with a crunchy, savoury crumble made from traditional Portuguese cornbread (broa). The combination of textures is simply divine—the soft, succulent fish against the crisp, flavourful topping is a true delight.

The dish is built in layers of flavour. The cod is first roasted to perfection, and its cooking juices are cleverly transformed into a light, flavourful sauce. It’s served with vibrant turnip greens and golden saffron-infused potatoes, creating a plate that is as visually appealing as it is delicious.

This is a perfect centrepiece for a special dinner. While it has several components, the steps are straightforward, and the result is a sophisticated and deeply satisfying meal that celebrates the very best of Portuguese flavours.

Ingredients

  • 2 Salt cod loins, desalted
  • 6 Shallots, diced
  • 100ml Extra virgin olive oil
  • 2 Cloves of garlic, finely chopped
  • 100ml White wine
  • 8 Small potatoes
  • 1 tsp Saffron powder
  • 100g Turnip greens
  • 10g Parsley leaves, finely chopped
  • 100ml Olive oil
  • 200g Crumbled cornbread (from a dense, rustic loaf)
  • 1 Onion, finely chopped
  • 2 Cloves of garlic, finely chopped
  • 10g Pitted black olives, sliced
  • 1 Bay leaf
  • 1 tsp Sweet paprika

Method

  1. In an ovenproof dish, make a bed of the shallots and the first measure of chopped garlic. Place the cod loins on top, drizzle with the extra virgin olive oil and bake in a preheated oven at 200°C for 20 minutes. Halfway through the cooking time, pour over the white wine. When cooked, set aside. (To make the sauce, reserve all the cooking juices and blend them with an immersion blender).
  2. Flake the cod, removing any skin and bones, and set aside.
  3. Prepare the turnip green crumble (*migas*). Start by boiling the turnip greens for 15 minutes in sparkling water (this helps the vegetables retain their chlorophyll/colour). Once cooked, plunge them into ice water to stop the cooking process. Drain well and mix the greens with the parsley. Set aside.
  4. In a pan, create a flavour base by sautéing the second measure of olive oil, garlic, onion, olives, and the bay leaf. Add the cornbread crumbs, mixing everything together very well. Cook until the cornbread is golden and crispy. Set aside.
  5. Meanwhile, boil the potatoes in water seasoned with salt and the saffron powder until tender.
  6. To assemble, plate the flaked cod (skinless and boneless), pour over most of the sauce (reserving some to make the foam at the end), add the turnip greens mixed with parsley, and finally top with the crispy cornbread crumble.
  7. Place under the grill (broiler) to gratinate until golden. Re-blend the remaining sauce with the immersion blender to create a foam and spoon it around the cod. Serve with the saffron potatoes on the side and a final drizzle of a good quality olive oil.

Tips:

  • The recipe suggests using sparkling water to boil the greens. This little trick helps to keep them beautifully vibrant and green. Shocking them in ice water afterwards is also crucial.
  • If you can’t find turnip greens (*grelos*), broccoli rabe or even kale would be a good substitute.
  • For the best crust, use a rustic, dense cornbread (*broa de milho*). If unavailable, use coarse, stale breadcrumbs from a good quality rustic loaf as a substitute.
  • Don’t discard the roasting juices! Blending them into a sauce is a simple step that adds a huge amount of flavour back into the dish.