How to make Bacalhau Assado com Broa

Why cooks start here

Bacalhau Assado com Broa is cooked the way the Minho cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Bacalhau Assado com Broa hails from the Minho region, where the rugged landscape meets the Atlantic Ocean. This dish is a staple of Portuguese homes, especially relished during festive occasions and family gatherings. The recipe weaves together traditional flavors, using plenty of good olive oil, and is passed down through generations, capturing the essence of home cooking without pretense. This dish invites you into a hearty embrace of flavors—tender salt cod loins nestled beneath a crunchy broa de milho crust, with the warmth of garlic and onions weaving through. Turnip tops and potatoes provide a rustic earthiness, while flat-leaf parsley lends a fresh, vibrant finish. Seasoned with sea salt and black pepper, each bite should speak to the abundance of the Portuguese table.