Serves: 4 | Time: 40 min plus 24 – 48 hours desalting
This Brazilian Salt Cod Stew recipe marries Brazil’s tropical flair with Portugal’s salt-cod tradition — vibrant and spiced just right.
Ingredients:
- 1 1/2 lbs (675 g) salt cod, previously desalted
- 2-3 Tbsp olive oil
- 1 large yellow onion, roughly diced
- 4 garlic cloves, finely minced
- 1 1/2 tsp Achiote or Annato powder to taste
- 1/2 tsp Cayenne pepper to taste
- 1 medium red bell pepper, cut into 1 inch (2.5 cm) dices
- 1 medium yellow or orange bell pepper, cut 1 inch (2.5 cm) dices
- 1 medium green bell pepper, cut into 1 inch (2.5 cm) dices
- 2 large tomatoes, roughly cut up
- 6 basil leaves, left whole
- 1 cup (240 ml) cod cooking water
- 1 cup (240 ml) coconut milk
- 1/2 cup (14 g) finely chopped cilantro or Italian parsley
- 1/2 cup (13 g) finely sliced scallions
- salt and freshly ground pepper, if needed
Notes:
Bacalhau is a fish, traditionally codfish, that is cured by dry-salting it. It’s a very old and sustainable method to preserve fish. Mostly associated with the Portuguese cuisine it also has its place in Spain (bacalao), Southern France (morue salée) and Italy (baccalà and stoccafisso).
Desalting bacalhau is absolutely necessary. How long you soak depends on the thickness of the cut and how dry it is. In my opinion it is best to soak it for at least 24 hours, may be 48 hours, changing the water 2 – 3 times a day. Supermarkets in Portugal often sell “bacalhau demolhado”, the already-soaked and desalted bacalhau. However its best to do a testrun first. Cook a small piece of cod in barely simmering water for 10 minutes and then let it cool. It should be mildly saline. Keep in mind that pan frying or roasting bacalhau, might cause residual salt to concentrate and render a saltier taste to the finished dish.
Preparation:
Drain salt cod from its soaking water. Cut cod into about 2 inches (5 cm) pieces. Put them in a saucepan large enough to accommodate all pieces comfortably. Cover with fresh water. Bring to a boil. Reduce heat to a light simmer and cook cod for about 10 minutes. Drain cod pieces and place them on a plate. Keep them warm. Save 1 cup (240 ml) of the cooking water. Set aside until needed.
Heat olive oil in a large saucepan over medium high heat. Add the onion and cook for about 4-5 minutes or until translucent. Add the garlic and cook for 1 minute longer. Add the Achiote powder and Cayenne. Cook for 1 minute longer. Taste and add more Achiote and cayenne to your liking. Add the bell peppers and continue cooking for about 3 minutes longer or until peppers start to soften a bit. Add basil leaves, tomato chunks. Continue cooking until tomato softens up.
Add the cod pieces and 1 cup (240 ml) of reserved cooking water. Bring to a brisk boil. Reduce the heat to a low simmer. Cover saucepan and cook for 5 minutes. Give it a stir. Add the coconut milk. Simmer until the cod starts to flake easily but does not fall apart completely. Cook sauce down to your liking. Stir in cilantro or parsley and the scallions. Cover and let it sit for a few minutes for the flavors to mingle. Taste for salt and pepper if necessary.
Serve on its own or accompanied with rice.
