Bacalhau com broa (codfish with cornbread) is a very popular, traditional codfish recipe, especially at Easter and Christmas. It combines codfish, greens and cornbread for a delicious golden result.
Ingredients (serves 4)
- 800 g codfish
- 3 medium onions
- 3 garlic cloves
- 1 medium Portuguese cornbread (broa)
- Spinach or turnip greens
- Black olives
- Olive oil
- Fresh parsley
- Dried bay leaf
- Black pepper, to taste
Instructions
- Simmer the codfish for about 15 minutes, until slightly cooked. Remove the skin, flake it and set aside.
- Preheat the oven to 180°C.
- Slice the onions into rings and cook them in olive oil over medium heat until golden, without burning. Add the chopped garlic and bay leaf and cook for 4 minutes over medium-low heat.
- Add the codfish and season with black pepper. Keep it over low heat.
- Blanch the spinach quickly in boiling water (turnip greens need about 10 minutes more). Drain and chop roughly.
- Crumble the cornbread into a bowl and mix it with chopped parsley.
- Grease an oven dish with olive oil. Layer the greens first, then the codfish mixture, and finish with the cornbread.
- Bake for 10 to 15 minutes, until golden. Finish with a drizzle of olive oil.
Download the Codfish with Cornbread recipe (PDF)
Learn to cook it with us
Want to learn step by step how to cook authentic Portuguese food? Join one of our hands-on cooking classes in Lisbon, or explore more Portuguese recipes.