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Bacalhoada is the festive salt cod bake that fills Brazilian homes on Good Friday and Christmas. Thick flakes of cod are layered with onions, peppers, tomatoes, olives and hard-boiled eggs, then drenched in olive oil and baked until fragrant. Tender cauliflower takes the place of the usual potatoes.
Per serving: 414 calories · 7.6 g net carbs · 38 g protein · 24 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 pounds salt cod soaked and desalted (weight after soaking)
- 5 cups cauliflower florets
- 1/2 cup extra-virgin olive oil divided
- 1 1/2 medium onions sliced into rings
- 5 garlic cloves sliced
- 1 red bell pepper sliced into strips
- 2 medium tomatoes sliced
- 1/2 cup pitted black olives
- 4 large eggs hard-boiled and quartered
- 1/4 cup chopped fresh parsley
- Black pepper
Instructions
- Soak the salt cod in cold water in the refrigerator for 24 to 48 hours, changing the water 3 or 4 times a day, until a small piece tastes pleasantly salty. Drain.
- Put the cod in a pot of water, bring to a bare simmer and cook for 5 minutes. Drain and break into large flakes, removing skin and bones.
- Boil the cauliflower florets for 5 minutes, until just tender. Drain well. Heat the oven to 375°F (190°C).
- Heat 3 tablespoons of the olive oil in a skillet over medium heat and cook the onion and garlic until soft and golden, about 8 minutes.
- In a large baking dish, layer the cauliflower, cod, onion mixture, bell pepper and tomato. Tuck in the olives and egg quarters, season with black pepper, and pour the remaining olive oil over everything.
- Bake for 25 to 30 minutes, until the edges sizzle and the peppers are tender. Sprinkle with parsley and serve hot.
Notes
Nutrition
About This Dish
Bacalhau came to Brazil with the Portuguese, for whom dried salted cod has been a staple for centuries. Because many Catholic families avoid red meat during Holy Week, bacalhoada became the traditional Good Friday meal across Brazil. Much of the salt cod sold in Brazil comes from Norway. Brazilian labels distinguish true Atlantic cod, often sold as bacalhau do Porto, from cheaper related fish such as saithe and ling. The thick loin pieces are the most prized and the most expensive.
Pairs Well With
- Brazilian Vagem Refogada, Sautéed Green Beans with Garlic and Tomato
- Brazilian Jiló Refogado, Sautéed Bitter Garden Eggplant
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 7: Seafood (Pelourinho). See all Brazilian recipes