Shredded Cod with Cornbread
A comforting and flavourful dish that combines the iconic Portuguese salted cod (bacalhau), with broa, a traditional Portuguese cornbread.
Servings: 6
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.