Churrasco de bacalhau (Brazilian salted cod BBQ)

    1 day 20 min

    My grandmother and mother made bacalao (salted cod) this way. Note that the cod needs at least 24 hours soaking to remove the salt.

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    Serves: 5 

    • 1kg bacalao (salted cod)
    • 6 large potatoes
    • 1kg warm water
    • 6 medium onions
    • 4 peppers, colour of your choice
    • minced parsley
    • minced chives
    • pitted olives
    • 250ml coconut milk

    Prep:20min  ›  Extra time:1day soaking  ›  Ready in:1day20min 

    1. Immerse the cod in a bowl with cold water and let it soak for a minimum of 24 hours, changing and refreshing the water several times during the soaking period. Drain and dry with kitchen towels.
    2. Preheat your oven grill or barbecue.
    3. Place a large sheet of aluminium foil on your kitchen counter.
    4. Place the fish over the potatoes.
    5. Cut onions into thick slices and place on top of the fish.
    6. Remove seeds from peppers and cut into strips, not too thin.
    7. Sprinkle with parsley, chives and olives, and drizzle with coconut milk.
    8. Seal the foil, wrapping it tightly around its contents to make a compact packet.
    9. Place on the grill and grill till the potatoes are soft, about 30 to 50 minutes.

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