Last updated on 19-Dec-2024
Portugal is famous for its delicious cuisine and rich culinary heritage. I admire the way periods of hardship in their history were a source of inspiration for combining simple ingredients and turning them into tasty dishes. This is also a country that embraces comfort food – they do not shy away from potatoes, bread, hearty vegetables, and lots of olive oil!
In an earlier post, I shared a recipe for a dish that embodies this tradition – Cornbread-crusted Cod (Bacalhau com Broa), using cod loins. But I understand that salted cod loins are not easy to find (and can be pricey when found), so I’m now sharing an option using flaked/shredded cod, which may be easier to find or can be made from regular pieces of dry cod.
My Shredded Cod with Cornbread (recipe below) is a comforting and flavourful dish that still combines the famous Portuguese dry salted cod, or bacalhau, with broa, a traditional Portuguese cornbread, but is more budget-friendly without using the cod loins and also works quite well if you want to make it in advance.
This combination of tender cod with crumbly cornbread and a flavourful vegetable mixture is a true delight. Try making it at home, I’m sure you’ll enjoy its rich flavours and comforting textures. So gather your ingredients and embrace the Portuguese spirit of cooking.
This is a lovely, satisfying meal that brings together some iconic Portuguese flavours with just a few other components. Let’s dive into the history, ingredients, and steps to create this unique dish.
A Bit of History
Bacalhau has been a staple of Portuguese cuisine for centuries, often referred to as the “faithful friend” (amigo fiel) due to its long shelf life and versatility. The tradition of preserving cod with salt dates back to the 15th century, when Portuguese fishermen discovered the rich fishing waters of the northern Atlantic and borrowed the salt-based curing technique from Basque fishermen. This way of treating the cod not only improved its flavour but was a viable way to bring back the catch and also be able to take it on long sea journeys during the Age of Discovery. Since then, bacalhau has been ingrained in the Portuguese diet, with countless recipes and variations.
Broa, a type of cornbread, also has deep roots in Portuguese culture. Originally from the northern regions of Portugal, broa is made from a mixture of cornmeal and wheat or rye flour, giving it a dense texture and slightly sweet flavour. When combined with bacalhau, it creates a perfect harmony of textures and tastes.
What you’ll need
- Dry cod (bacalhau) pieces
- Onions
- Garlic
- Broa (Portuguese cornbread)
- Spinach (fresh or frozen)
- Regular olive oil (not extra virgin)
- Bay leaves
- Fresh parsley (or cilantro)
- Optional: Black olives for garnish
Preparing the Bacalhau
In Portugal, it’s easy to find frozen, pre-soaked and ready-to-cook cod loins, large pieces, small pieces and even pre-shredded (desfiado). This convenience may not be available where you are, so if you can only get the dry/salted cod, don’t get discouraged by the extra steps.
- Soak the Bacalhau: Start by soaking the salted cod in cold water to rehydrate and remove excess salt, changing the water a few times (keep in the fridge during this process). How long you need to soak the cod will depend on how big/thick the pieces are. It could vary from 6 to 24 or even 48 hours. Check the packaging for instructions or ask staff where you purchase the cod.
- Cook the Bacalhau: After soaking, place the bacalhau in a pot of boiling water with bay leaves. Cook for about 6 minutes, or until the fish flakes easily. Remove from heat, drain, and set aside to cool.
- Shred the Bacalhau: Once the fish is cool enough to handle, remove the skin and bones, and flake the fish into bite-size pieces.
TIP: For ease and time-savings, use salted cod bits, if you can find them. They are pre-shredded (cut any larger pieces into bite-size chunks), require a shorter soaking time, don’t need to be boiled after soaking, and the bones have been removed (check carefully by hand after soaking as there may be a few bones left).
Serving Suggestions
This Shredded Cod with Cornbread is best served hot, straight from the oven. It pairs beautifully with a simple green salad. Have some good olive oil on hand for a finishing drizzle after plating. And, of course, no Portuguese meal would be complete without a glass of good Portuguese wine. A crisp white (like a good vinho verde) would be a great choice.
Bom appetite! 🙂
Shredded Cod with Cornbread
Equipment
- Food processor
Ingredients
- 800 g potatoes about 1¾ lb | peeled and sliced into 1cm (about ½ in) rounds
- 3 tbsp olive oil regular, not extra virgin
- 2 onions large, thinly sliced
- 1 bay leaf
- 6 cloves garlic thinly sliced
- 300 g baby spinach fresh or frozen
- 500 g cod about 1 lb, ready to use = Pre-soaked and boiled (if from dry pieces) | Bones and skin removed | Shredded
- 300-400 g cornbread Portuguese broa
- ½ cup parsley or cilantro fresh, chopped
- ¼ to ⅓ cup olive oil regular, not extra virgin
- salt and pepper to taste
- black olives (optional)
Instructions
- Boil sliced potatoes in salted water until cooked. Drain and reserve.
- Drizzle a baking dish with a bit of olive oil, spreading around the bottom and sides. Add the cooked potatoes to the prepared dish, making the base layer.
- Pre-heat oven to 375º F (190º C).
- Meanwhile, heat 3 tbsp of olive oil in a large/wide pan. Add the onions, a pinch of salt and a bay leaf. Sauté over medium heat until onions start to get translucent.
- Add the garlic and continue cooking until the onions are soft and starting to brown.
- Remove the bay leaf. Take half of the onion mixture from the pan and reserve.
- Add the spinach to the pan and mix with the other half of the onions. Sauté until heated through and wilted (if using fresh spinach, cover the pan with a lid to generate steam and help the process). Drain excess liquid and season with salt and pepper to taste.Spread the sautéed spinach over the potatoes for the second layer.
- Tear the cornbread into a food processor bowl. Add the parsley or cilantro (fresh coriander), ¼ cup of olive oil and a pinch of salt. Process to get coarse crumbs (with a few larger pieces) and distribute the olive oil evenly. If cornbread is very dry, you may need more olive oil.
- Back in the same pan, heat the reserved half of the onion mixture, add the shredded cod, and mix delicately to combine the flavours. Cook to evaporate excess moisture. Add about ⅔ of the cornbread mixture and season salt and pepper, if needed. Mix to combine ingredients.
- Spoon the cod mixture over the spinach layer in the baking dish to make the third layer. Then spread the remaining ⅓ of the cornbread mixture over the cod for the topping.
- Place the dish in the oven and bake until heated through and browned/crispy on top (about 15 minutes). Decorate with black olives (optional).Serve hot with a fresh salad and a drizzle of good extra virgin olive oil.
Video
Notes
- The spinach can be replaced or mixed with other dark greens or boiled vegetables, like carrots or cabbage.
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