Bacalhau Assado com Broa

Ingredients

• 4bacalhau salt cod loins — desalted
• 250 gbroa de milho — crumbled
• 1 headgarlic — minced
• 150 mlextra virgin olive oil
• 2onions — sliced
• 300 gturnip tops — blanched
• 800 gpotatoes — boiled
• 3 tbspflat-leaf parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Start by soaking the 4 bacalhau salt cod loins in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt. Once desalted, pat the loins dry with a clean kitchen towel to ensure they sear properly instead of stewing in their own moisture.
2. Preheat your oven to 200°C (390°F). In a large ovenproof skillet or baking dish, heat 150 ml of extra virgin olive oil over medium heat. Peel and thinly slice the head of garlic and 2 onions, then add them to the oil. Cook gently until the onions are soft and translucent, and the garlic is golden but not burnt, releasing a sweet aroma.
3. While the garlic and onions cook, crumble 250 g of broa de milho into coarse crumbs. Set aside. Peel and slice 800 g of potatoes into 1 cm rounds, then add them to the skillet with the onions and garlic. Stir to coat the potatoes in the flavored oil, then season with fine sea salt and black pepper to taste.
4. Lay the dried bacalhau loins on top of the potato mixture. Drizzle a little more olive oil over the fish, then scatter the crumbled broa de milho evenly over the top. This will form a crust as it bakes, adding texture and flavor.
5. Place the skillet or baking dish in the preheated oven. Bake for about 25 to 30 minutes, or until the broa crust is golden and the bacalhau is opaque and just firm to the touch. The potatoes should be tender when pierced with a fork.
6. While the bacalhau bakes, bring a pot of salted water to a boil. Add 300 g of turnip tops and blanch for 2 to 3 minutes until bright green and tender. Drain well and set aside.
7. Once the bacalhau is done, remove it from the oven and let it rest for a few minutes. Meanwhile, finely chop 3 tbsp of flat-leaf parsley. Sprinkle the parsley over the dish, along with a final drizzle of raw olive oil for freshness and flavor.
8. Taste for seasoning, adjusting with more salt and pepper if needed. Serve the Bacalhau Assado com Broa immediately, accompanied by the blanched turnip tops, allowing the rich flavors and textures to shine.