Broa bread is a traditional Portuguese cornbread with a rustic flavor and texture. Portuguese broa bread is at the heart of this cod entree. Fresh cod fillets are half baked in white wine and bay leaves before being topped with wine-soaked herbed broa bread crumbs and baked until the bread crumb coating is lightly toasted. This savory cod entree would pair wonderfully with a fresh garden salad and homemade potato fries.
Satisfy your sweet tooth with this easy-to-make recipe for Cod topped with Portuguese Broa Bread.
1. Info for Cod topped with Portuguese Broa Bread
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 4
- Calories: 411.39 kcal
2. Ingredients for Cod topped with Portuguese Broa Bread
- 4 thick fillets of desalted cod
- 4 slices of ‘broa’ bread (alternately use brown bread)
- 1 onion, finely chopped
- Ground black pepper
- 2 bay leaves
- 3 cloves garlic, finely chopped
- 1 tbsp. paprika
- 400 ml dry white wine
- 1 tsp. pork lard
- Olive oil
- Preheat the oven to 200C.
- Grease an oven dish and add 150 milliliters of white wine, bay leaves, and black pepper.
- Add the cod with the skin facing down.
- Cook for 10 minutes.
- Soak the bread in the remaining wine.
- Crumble the bread into a bowl and add the onion, garlic, melted lard, paprika, and ground black pepper. Mix well and set aside.
- Spread the fish with a layer of bread mix and return to the oven for another 10 minutes or until lightly toasted. Alternatively place under a hot grill for a few minutes.
- Serve with fried or boiled potatoes and a green salad.