This recipe is a Brazilian favourite and the name has a cute meaning: Escondido means hidden, so Bacalhau Escondidinho can be translated to “A little hidden something, with cod”. This recipe originates from the North East of Brazil where it especially served during Christmas and Easter holidays.
Serves 4
40-60 minutes
Not too difficult
Ingredients
600 g salted cod, shredded, Terra do Bacalhau
2 onions, thinly sliced
2 garlic cloves, thinly sliced
Olive oil, extra virgin
250 g tomato pulp
Parsley, chopped, to taste
5 tbsp breadcrumbs
4 tbsp grated Parmesan cheese
3 tbsp butter
400 ml coconut milk
80 ml milk
2 Kg manioc
Salt, to taste
How to:
- Soak the shredded cod according to instructions. The shredded cod can be uses as it is, but if you use loins instead, use a fork to flake it until it is finely shred.
- Pre-heat the oven on 180 ºC
- Peel the manioc and cut it into small cubes. Fill a pan with water, add the manioc and some salt and bring to a boil. Make sure the water covers the manioc. Test after some minutes with a fork or sharp stick if the manioc is tender, then drain when it feels tender.
- Braise the garlic and oinion in olive oil on medium-low heat while stirring occationally until they soften slightly.
- Now add the shredded codfish and let it cook for about 2 minutes. Add the tomato pulp, stir, add the parsley and let it cook on low heat for 10 minutes.
- Strain the manioc and blent it to a puré. Add 2 tbsp butter, coconut milk and milk. Let the puré cook on low heat while always stirring until it gets a creamy consistency. Finally add some salt, to taste.
- Use the rest of the butter to grease a tray and add a layer of puré. Next add a layer of the cod mixture. Finally, add the rest of the puré to cover. Sprinkle breadcrumbs and grated Parmesan cheese on top.
- Place in the oven for about 20 minutes, then serve.
