Oven roasted salted cod/Bacalhau assado no forno

One of the classics amongst the 1001 bacalhau recipes that guide the Portuguese through each calendar year. This way of cooking cod intensifies its salty flavour and produces an irresistible sauce resulting from the mix of olive oil, garlic and the cod juices. Accompanying the cod is a bed of spring greens and the obligatory “batatas a murro”, baked potatoes, punched open just before serving.

Salted cod needs to be soaked in cold water for 2-3 days (depending on the thickness of the steaks). Water should be changed twice daily. 

bacalhaunoforno

Serves 4

2 soaked cod steaks (from the thicker sections of the cod) – split in two halves for serving

1/2 cup of extra virgin olive oil

8 cloves of garlic 

1 bunch of spring greens 

10 small potatoes 

1/2 teaspoon of bicarbonate of soda 

Sea salt

1. Wash potatoes thoroughly, place them on a roasting tray and sprinkle liberally with sea salt. Bake in a medium/hot oven. 

2. Place the cod steaks (skin side down) on a baking tray lined generously with olive oil, cover with finely chopped garlic and pour the remaining olive oil over the cod.

3. Bake potatoes and cod for about an hour, turning the potatoes and basting the cod with the oil once. 

4. Five minutes before the cod and potatoes are ready, boil the greens in salted water, add the bicarbonate of soda (this will make them keep a bright green colour while helping achieve a tender texture).  Once cooked, drain in a colander.

5. Serve the cod on a bed of greens, punch open the potatoes and pour the flavoured olive oil from the baking tray. 

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Pedro Rebelo

Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture. Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy. His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.

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