Portuguese Baked Bacalhau (Salt Cod) with Tomatoes and Olives: A Flavorful Feast
Bacalhau, or salt cod, is a cornerstone of Portuguese cuisine. With a history stretching back centuries, this preserved fish has become a beloved ingredient, featured in countless traditional dishes. Among the most popular and comforting is Bacalhau à Brás, Bacalhau com Natas, and, of course, Bacalhau no Forno – baked salt cod. This particular recipe, Bacalhau assado com tomates e azeitonas (baked salt cod with tomatoes and olives), offers a delightful combination of textures and flavors. The flaky, rehydrated cod, the sweetness of ripe tomatoes, the briney kick of olives, and the richness of olive oil create a truly memorable culinary experience.
This blog post will guide you through the process of preparing this classic Portuguese dish, step-by-step, from selecting the right salt cod to achieving the perfect balance of flavors. Whether you’re a seasoned cook or a beginner, you’ll find everything you need to create a truly authentic and delicious Bacalhau no Forno.
### Understanding Bacalhau (Salt Cod)
Before diving into the recipe, it’s essential to understand what bacalhau is and why it’s so popular in Portugal. Bacalhau is simply cod that has been preserved through salting and drying. This process not only extends the shelf life of the fish but also imparts a unique flavor and texture.
The Portuguese have a deep affection for bacalhau, often claiming there are more recipes for it than there are days in the year. Its affordability, long shelf life, and distinctive taste have made it a staple in Portuguese homes for generations.
#### Choosing the Right Bacalhau
When purchasing bacalhau, you’ll typically find it sold in dried, salted slabs. Look for pieces that are thick, firm, and have a consistent color. Avoid pieces that are overly thin, discolored, or have a strong ammonia smell.
There are different grades of bacalhau, depending on the size and cut of the fish. For this recipe, you can use either the whole fillet (posta) or the shredded variety (desfiado). Using the whole fillet is highly recommended as it offers a better texture and visual appeal.
#### Desalting the Bacalhau: A Crucial Step
Desalting the bacalhau is arguably the most important step in preparing it. This process removes the excess salt and rehydrates the fish, restoring its natural texture and flavor. Here’s how to do it properly:
1. **Rinse the Bacalhau:** Begin by rinsing the salt cod thoroughly under cold running water to remove any surface salt.
2. **Soak in Cold Water:** Place the bacalhau in a large bowl or container and cover it with cold water. The water should completely submerge the fish.
3. **Refrigerate:** Store the bowl in the refrigerator. This helps to prevent bacterial growth and ensures that the bacalhau rehydrates evenly.
4. **Change the Water Regularly:** Change the water every 6-8 hours. This is crucial for removing the salt effectively. The frequency of water changes will depend on the thickness of the bacalhau and the level of saltiness.
5. **Soaking Time:** The soaking time will vary depending on the thickness and saltiness of the bacalhau. A general guideline is to soak thick fillets for 48-72 hours and thinner pieces for 24-48 hours. Taste a small piece of the bacalhau after the recommended soaking time to check for saltiness. If it’s still too salty, continue soaking for a few more hours, changing the water as needed.
#### Alternative Desalting Methods (For emergencies)
If you are in a hurry, there are a couple of alternative methods to speed up the desalting process, though these are generally not recommended as they can affect the texture of the fish:
* **Boiling:** Briefly boil the bacalhau in water for about 10-15 minutes, then discard the water and proceed with soaking in cold water for a shorter period. This method can make the fish tougher, so be careful not to overcook it.
* **Pressure Cooker:** Using a pressure cooker can significantly reduce the desalting time. However, it requires careful monitoring and can easily overcook the fish. Follow your pressure cooker’s instructions for cooking fish and adjust the time accordingly.
### Bacalhau no Forno com Tomates e Azeitonas: The Recipe
Now that you understand the basics of bacalhau, let’s get to the recipe! This version of Bacalhau no Forno features the bright flavors of tomatoes and olives, creating a delicious and satisfying meal.
**Yields:** 6 servings
**Prep time:** 45 minutes (plus desalting time)
**Cook time:** 45 minutes
**Ingredients:**
* 1.5 lbs Bacalhau (salt cod), desalted and skinned, cut into large pieces or flakes
* 2 lbs Potatoes, peeled and sliced into ¼-inch thick rounds
* 2 large Onions, thinly sliced
* 4 cloves Garlic, minced
* 2 (28 ounce) cans crushed or diced Tomatoes, undrained or 2 lbs fresh, peeled and chopped
* 1 cup Kalamata Olives, pitted and halved
* ½ cup Olive Oil, extra virgin
* ¼ cup Fresh Parsley, chopped
* 1 tbsp Dried Oregano
* 1 tsp Red Pepper Flakes (optional, for a little heat)
* Salt and freshly ground Black Pepper to taste
* 2 Bay Leaves
* 1 Lemon, sliced into rounds (optional, for garnish)
* Hard-boiled eggs, quartered (optional, for garnish)
**Equipment:**
* Large bowl or container for desalting
* Large skillet or frying pan
* 9×13 inch baking dish
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Potatoes:** In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and cook until they are lightly browned and slightly softened, about 10-15 minutes. Season with salt and pepper to taste. Remove the potatoes from the skillet and set aside.
3. **Sauté the Onions and Garlic:** Add another 2 tablespoons of olive oil to the skillet. Add the sliced onions and cook until they are softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. **Add Tomatoes and Seasonings:** Stir in the crushed tomatoes, oregano, red pepper flakes (if using), bay leaves, salt, and pepper to the skillet. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
5. **Assemble the Dish:** Lightly grease the baking dish with olive oil. Arrange a layer of the cooked potatoes in the bottom of the dish. Top with a layer of the tomato sauce, followed by the desalted bacalhau pieces or flakes. Scatter half of the olives over the bacalhau. Repeat the layers with the remaining potatoes, tomato sauce, bacalhau, and olives. Ensure that the bacalhau is mostly covered with the sauce to prevent it from drying out during baking.
6. **Drizzle with Olive Oil:** Drizzle the remaining olive oil over the top of the dish. This will help to keep the bacalhau moist and add richness to the flavor.
7. **Bake:** Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is lightly browned and the sauce is bubbling.
8. **Garnish and Serve:** Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley and lemon slices (if using). Hard-boiled egg quarters also make a beautiful and traditional garnish.
**Tips and Variations:**
* **Adjusting Saltiness:** Even after desalting, the bacalhau may still retain some saltiness. Be sure to taste the dish before adding any additional salt. You can also add a splash of lemon juice or vinegar to the tomato sauce to balance the flavors.
* **Adding Vegetables:** Feel free to add other vegetables to the dish, such as bell peppers, carrots, or zucchini. Sauté them along with the onions and garlic before adding the tomatoes.
* **Using Different Olives:** While Kalamata olives are a classic choice for this dish, you can also use other types of olives, such as Castelvetrano or Nicoise olives.
* **Adding Wine:** For a richer flavor, add ½ cup of dry white wine to the tomato sauce. Let it simmer for a few minutes to reduce before assembling the dish.
* **Creating a Creamy Version:** For a creamier version of Bacalhau no Forno, stir in ½ cup of heavy cream or crème fraîche to the tomato sauce before baking.
* **Using Frozen Cod:** In a pinch, you can use frozen cod fillets instead of salt cod. Thaw the cod completely and pat it dry before using it in the recipe. Note that the flavor will be different from traditional bacalhau.
* **Serving Suggestions:** Bacalhau no Forno is delicious served on its own or with a side of crusty bread for soaking up the flavorful sauce. It also pairs well with a simple green salad or roasted vegetables.
### The History of Bacalhau in Portugal
The story of bacalhau in Portugal is a fascinating one, intertwined with the country’s maritime history and its resourceful approach to food preservation. While cod is not native to Portuguese waters, the Portuguese have been fishing for it in the North Atlantic since the 15th century.
The long voyages required to reach the cod fishing grounds necessitated a method of preserving the fish that would last for months. Salting and drying proved to be the perfect solution, allowing the Portuguese to bring back large quantities of cod to their homeland.
Over time, bacalhau became an integral part of Portuguese cuisine, with each region developing its own unique recipes and preparations. Today, it remains a beloved ingredient, enjoyed by people of all ages and backgrounds.
### Nutritional Benefits of Bacalhau
Bacalhau is not only delicious but also a nutritious food. It is a good source of protein, omega-3 fatty acids, and essential vitamins and minerals.
* **Protein:** Bacalhau is a complete protein, meaning it contains all nine essential amino acids that the body cannot produce on its own. Protein is essential for building and repairing tissues, as well as for producing enzymes and hormones.
* **Omega-3 Fatty Acids:** Bacalhau is a good source of omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation.
* **Vitamins and Minerals:** Bacalhau contains several important vitamins and minerals, including vitamin D, vitamin B12, iodine, and selenium. Vitamin D is essential for bone health, while vitamin B12 is important for nerve function and red blood cell production. Iodine is necessary for thyroid function, and selenium is an antioxidant that protects against cell damage.
### Conclusion: A Taste of Portugal at Home
Bacalhau no Forno com Tomates e Azeitonas is more than just a recipe; it’s a taste of Portugal, a culinary journey that transports you to the sun-drenched shores of the Iberian Peninsula. The combination of flavors and textures is simply irresistible, and the dish is surprisingly easy to prepare, even for beginner cooks.
So, gather your ingredients, follow the steps, and get ready to experience the magic of Portuguese cuisine. Whether you’re cooking for a special occasion or simply want to enjoy a comforting and flavorful meal, Bacalhau no Forno is sure to impress.
Bom apetite! (Enjoy your meal!)