Portuguese Bacalhau à Braga

Portugal is a country where the aroma of centuries-old traditions meets the sizzle of contemporary flavors. Today, we embark on a hilarious and mouthwatering exploration of one of Portugal’s most iconic dishes: Portuguese Bacalhau à Braga. So grab your aprons, unleash your taste buds, and join me as I share my tales of attempting to recreate this culinary masterpiece in my American kitchen.

Now, picture this: a Portuguese woman living in the land of burgers and fries, where bacalhau (or salted codfish) might be more elusive than a unicorn sighting. Oh, the challenges I faced! I traversed grocery stores, searching high and low for that precious ingredient, only to find myself immersed in the confusing world of fish aisles. “Codfish?” I asked a bewildered store clerk, who directed me to a plethora of varieties, none of which matched the dried, salted cod I craved. With determination in my heart, I continued the quest, until finally stumbling upon a hidden treasure—a secret stash of bacalhau tucked away in the frozen section.

With my prized salted codfish in hand, I was ready to embrace the chaos that awaited me in the kitchen. Armed with a mixture of excitement and nervous anticipation, I started soaking and desalting the fish, praying I wouldn’t end up with a salt lick that could put the Dead Sea to shame. Ah, the joys of Portuguese Bacalhau à Braga—a dish that tests your patience, but rewards you with unparalleled flavors.

As I sliced the onions, their pungent aroma filled the air, transporting me back to my grandmother’s kitchen in Portugal. I could almost hear her voice, urging me to “slice them thinner, dear, like petals floating in the wind.” With a hint of nostalgia and a touch of sentimentality, I followed her advice, shedding a few sentimental tears along the way (or maybe it was just the onions).

Now, let’s talk about the potatoes. Ah, the versatile spuds! They hold the power to turn any dish into a comfort-filled extravaganza. As I boiled them to perfection, I couldn’t help but wonder if my American kitchen would ever live up to the magical transformations that occurred in my grandmother’s cozy Portuguese abode. But fear not, my friends, for the magic of Portuguese Bacalhau à Braga is not confined to geography—it transcends borders and kitchen tiles.

With all the ingredients prepped, it was time to embark on the sautéing adventure. The pan sizzled as the onions danced, the garlic whispered its aromatic symphony, and the red bell pepper added a splash of vibrant color. I reveled in the chaos of the kitchen—a symphony of sizzles, crackles, and the occasional flying herb. My American kitchen might lack the coziness of Portugal, but it sure knows how to embrace the lively spirit of cooking.

And there it was, the grand finale—the moment of assembly. Layers of tender codfish mingling with the soft potatoes, soaking up the flavors of the sautéed medley. With each layer, I felt a surge of pride, a connection to my heritage. As the Portuguese Bacalhau à Braga baked in the oven, the aromas filled my American kitchen, blending the best of two worlds—a delightful fusion of Portugal and the USA.

Ingredients

• 1.75 lb salted codfish, soaked and desalted
• 2.2 lb potatoes
• 3 medium onions
• 4 cloves of garlic
• 7/8 cup olive oil
• 2 bay leaves
• 1 red bell pepper
• 7/8 cup white wine
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Begin by preparing the potatoes. Give them a good scrub and leave the skin on for that rustic touch. Place them in a pot of salted water and cook until fork-tender. Once done, drain, let them cool, and slice into thick rounds. Set aside.
2. Now, let’s tackle the star of the dish: the codfish. Rinse it under cold water to remove excess salt. Then, place it in a pot, cover with water, and bring it to a gentle boil. Let it simmer for about 5 minutes. Drain the codfish, remove the skin and bones, and flake it into generous pieces. Set aside.
3. Grab a large skillet and heat up the olive oil over medium heat. Add the thinly sliced onions, minced garlic, bay leaves, and the vibrant red bell pepper cut into strips. Sauté everything until the onions turn soft and translucent, releasing their irresistible aroma.
4. It’s time to introduce the star ingredient. Add the flaked codfish to the skillet and give it a good toss, making sure it’s well coated with the flavorful mixture. Let it sauté for a few minutes, allowing the ingredients to meld together beautifully.
5. Pour in the white wine, and let it work its magic. As it bubbles away, it will infuse the dish with its delicate flavors. Allow the alcohol to evaporate, resulting in a rich and tantalizing sauce. Season with salt and pepper to your liking, enhancing the taste profile even further.
6. Preheat your oven to 350°F, because it’s time to assemble this masterpiece. Grab a baking dish and create the first layer using the sliced potatoes. Follow this with a generous layer of the savory codfish mixture, ensuring every inch is covered with the luscious sauce.
7. Continue layering, alternating between the potatoes and codfish, until you’ve used up all the ingredients. Finish with a final layer of potatoes, creating a beautiful top crust.
8. Drizzle some olive oil over the top, and let the dish bake in the preheated oven for about 20-30 minutes. Keep an eye on it—the goal is to achieve a gorgeous golden-brown color on the potatoes.
9. Once out of the oven, sprinkle your creation with freshly chopped parsley, adding a burst of freshness and a pop of vibrant green.
10. Gather your loved ones, as the intoxicating aroma fills the air. Serve the Bacalhau à Braga while it’s still piping hot, allowing everyone to dig into the layers of succulent fish and potatoes. Pair it with a crisp green salad and some crusty bread to truly savor this authentic Portuguese experience.

Notes

• Consider adding additional herbs and spices to elevate the flavor of the dish. For example, you could incorporate dried oregano or thyme during the sautéing process to infuse the codfish with more aromatic notes. A touch of smoked paprika or a pinch of chili flakes can also add a delightful hint of smokiness or spice.
• Introduce Citrus Zest: To bring a burst of freshness to the dish, try adding some grated lemon or orange zest to the codfish mixture. The citrus zest will brighten up the flavors and provide a subtle tang that complements the rich and savory elements of the Bacalhau à Braga.
• Experiment with Seasonal Vegetables: While the traditional recipe calls for red bell peppers, you can incorporate other seasonal vegetables to add variety and visual appeal. For instance, try roasted cherry tomatoes, thinly sliced zucchini, or even roasted butternut squash. These additions will introduce different textures and flavors to the dish.
• Create a Crispy Topping: Consider adding a crunchy element to the dish by sprinkling breadcrumbs mixed with grated Parmesan cheese over the top layer of potatoes. This will create a delightful contrast in textures and add a golden crust when baked in the oven.
• Add a Creamy Element: For a touch of indulgence, you can incorporate a creamy component to the Bacalhau à Braga. Just before assembling the layers, mix some heavy cream or sour cream with the codfish mixture. This will create a luscious, velvety texture and add richness to the dish.
• Serve with a Tangy Side: While a green salad is a great accompaniment, consider adding a side dish that provides a tangy contrast to the flavors of the Bacalhau à Braga. A simple tomato and cucumber salad dressed with lemon juice and olive oil, or pickled onions with a splash of vinegar, can complement the dish beautifully and add a refreshing element to the overall meal.