Bacalhau with Broa

In the spirit of this Christmas season, here is a recipe worthy of a Christmas dinner in Portugal. Bacalhau, or codfish that has been salted and dried, is commonly eaten on Christmas Eve in Portugal, roasted or boiled accompanied by cabbage or potatoes. My sister and my brother-in-law came to visit us recently and brought us two essential ingredients: bacalhau and broa (a special kind of cornbread). It's possible to find bacalhau in Denmark, but broa is nearly impossible, I'd say. I will be going to Portugal for Christmas and I will try to find a reliable recipe for broa, so that you can give this a try wherever you are. 
The obscene amounts of olive oil and the garlic make for a recipe that might be a bit too much for non-Portuguese folks, but all I can say is that we ate 800g of codfish for lunch. No regrets. It was amazing. And the recipe is from an aunt of mine.


  • 4 bacalhau (dried and soaked codfish) pieces (200g/7oz each)
  • 10 garlic cloves
  • 1/2 broa (cornbread)
  • olive oil, salt, chili pepper flakes, q.s.


Broa might be the most difficult ingredient to get for this recipe. I've never made broa and from what I've heard it's somewhat difficult. I will try to make it and I'll share the recipe at a later time. Chop the broa with a food processor if you have one or with your hands.

It will crumble to pieces. Add some olive oil (~2 tablespoons), the garlic, a bit of salt and a bit of chili pepper flakes.

Place the bacalhau on a baking tray. Just look at these beautiful pieces of bacalhau.

Press the broa mixture on top of the bacalhau and don't worry if it falls in the baking tray. Pour olive oil in the baking tray until it reaches 1/3 of the pieces. Bake in a preheated oven to 200ºC (390ºF) for 40 min (I lowered the temperature to 180ºC (350ºF) for the last 10 minutes because the broa was getting too dark).

Serve with punched potatoes or with some boiled cabbage.

For a print friendly version visit this recipe at my Recipes page.


Post a Comment