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Bacalhau a Bras

Posted on by John Reynolds

Easter Comfort Food

plate of bacalhau a bras, a Brazilian dish made with egg and salt cod

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If you like seafood, this Bacalhau à Brás recipe is for you. This traditional dish ties together savory cod with warm, comforting potatoes, often served with any variety of Brazilian sides and garnished with fresh parsley and olives. While the recipe requires significant preparation, this meal is well worth the wait. Bacalhau à Brás is a long-standing tradition in Brazilian culture for Easter brunch, lunch, or dinner. It actually originated in Lisbon in the late 19th century; its founder, of the last name Braz, deserves a round of applause for his accessible, affordable, and delectable invention. 

What is Bacalhau à Brás?

Bacalhau à Brás is a creative and inexpensive recipe: it is a meal anyone can make while still having fun with it. It is a simple dish made with rehydrated salt cod, eggs, potatoes, aromatics, and olives.

Historically, Bacalhau à Brás is remarkable: in an effort to reduce food waste, it is said that chef Braz would use the less meaty parts of the cod which one would usually toss. After deboning the cod, the skin would be removed and the remaining fish shredded. As such, all parts of the fish were put to use. Even the potatoes – traditionally cut in long thin slices – could be made from scraps. 

A household staple, eggs are a perfectly wholesome addition to this lovely Spring meal. The eggs are optional, but they lend a creamy, buttery texture that also binds the fish and potatoes together. 

When Do Brazilians Eat Salt Cod?

Brazilians eat bacalhau all year long, but it is most commonly prepared during the week of Easter, namely on Good Friday. If you are in search of a variation of this recipe but still want the flavor of salted cod, salt cod in cream is a similar dish that is also common during this time of year. 

Bacalhau à Brás is also prepared in countries other than Portugal and Brazil. In historically Roman Catholic countries, recipes with salted cod as the star ingredient gained popularity as the Church forbade the consumption of red meat on all Fridays during Lent, Ash Wednesday, and Good Friday. 

Many cultures have developed their own unique take on meals incorporating the foods they have access to when red meat is not an option, and Bacalhau à Brás is an ideal example of that. 

For those anxiously awaiting the days when red meat is back on the menu, be sure to stock up with one of our butcher boxes: premium cuts of beef, pork, and lamb delivered right to your door in time for Easter dinner and the start of grilling season.

Preparing Bacalhau 

Bacalhau à Brás requires some special considerations, mostly to do with preparing the salt cod. You do not want to use it straight out of the package, unless you enjoy a mouthful of straight salt. Prior to use, salt cod needs to be soaked in water for an extended amount of time. This “de-brines” it and also rehydrates it somewhat for better texture.

We recommend soaking your salt cod overnight, but you can get away with a few hours in a pinch. Ideally, you should also change out the water at least once during soaking. Give the fish one final rinse with fresh water before you add it to your bacalhau a bras dish. 

Can You Use Fresh or Frozen Cod for Bacalhau à Brás?

Bacalhau à Brás can be made with fresh or frozen cod, too. If you plan to cook with fresh cod, though, you will need to account for longer cooking time. Salted cod is preserved, which means that it is actually already “cooked” and ready to be thrown into the mixture of flavors as soon as some of the salt has been removed during the soaking process. 

If you are looking for a healthier alternative, using fresh cod will significantly reduce the amount of sodium in the dish. Of course, fresh cod is always preferred, but buying it frozen will do the trick just as well. Just be sure to prepare it according to package ingredients. 

What Do You Serve With Bacalhau à Brás?

Bacalhau à Brás is plenty hearty on its own, but you won’t often find a meal in Brazil without the ubiquitous, aromatic white rice and feijao with farofa. Bursting with flavor, both of these sides are great options if you are looking to fill a hungry belly. 

Traditional Brazilian white rice calls for lots of garlic paired with onion and some oil to keep the rice loose. Brazilians cook it so often they often prepare a jar of the aromatics ahead of time. This is called “refogado.” 

Feijao refers to another traditional and unique side dish which combines black beans simmered with meat trimmings of choice and topped with crisp farofa, a garnish made from nutty, toasted cassava flour. The meat can vary greatly according to taste and region. Brazilian cuisine really allows for creative autonomy; you can add any meat that sounds good to you, be it bacon, Brazilian sausage, beef short ribs, or even pig’s feet. The options with this side dish are endless. 

Bacalhau à Brás Recipe

Ingredients:

3 lbs salt cod, soaked in cold water overnight
2 large yellow onions, thinly sliced in rings or half moons
1 clove garlic, minced
2 bay leaves
2 oz white wine (dry, not sweet)
2 lbs golden potatoes
8 large eggs
¼ cup whole, pitted olives
Extra virgin olive oil
Freshly ground black pepper
Salt, to taste
½ cup fresh parsley + more for garnish

Directions: 

  1. Rinse the pieces of cod with cold water after overnight soaking. Then, place the cod in a large pot with enough water to completely submerge it.
  2. Bring the water to a boil over high heat and reduce the temperature to medium. Let the cod cook for 8-12 minutes, or until the fish is flaky and tender.
  3. Reserve 1 cup of water from the pot and discard the rest. Let the cod cool.
  4. While the cod cools, preheat your oven to 450 F/230 C. Cut your golden potatoes into very thin slices, like matchsticks or shoestring fries. You can leave the skin on or off, depending on your preference.
  5. Put the potatoes on a baking sheet and toss in a little extra virgin olive oil. Season liberally with black pepper and a little salt. Roast until they are golden and crisp (about 25-35 minutes).
  6. While the potato sticks roast, return to the cod. Remove any bones you find along with skin. Carefully shred the cod with your fingers or two forks, then set it aside.
  7. Mix the eggs, some black pepper, and a pinch of salt with a whisk, or beater.
  8. In the same pot you used to cook the cod, heat a drizzle of olive oil over medium heat. Sauté the onions in the hot oil for 4-5 minutes, or until they are translucent. Then add in the garlic and cook for a further 30 seconds or so. 
  9. Add the wine, reserved fish stock, and bay leaves and cook until the mixture has reduced, or for about 2 minutes.
  10. Remove the bay leaves, then add the shredded cod and parsley to the pot, stirring well to combine. 
  11. Add the beaten eggs, stir and cook until they are set, but not scrambled. It should have the appearance of a uniform sauce. 
  12. Combine the fish mixture with your roasted shoestring fries. Transfer it to a serving dish and dot the top with olives and fresh parsley. 

Enjoy!

Easter Brunch Made Easy 

Bacalhau à Brás can just as easily be served for Easter Brunch. After all, it is essentially fish with hashbrowns and eggs! Of course, you can make things even easier on yourself this Easter by visiting one of Texas de Brazil’s 50+ locations. Enjoy our famous salad bar and delectable sides, along with our mouth watering churrasco favorites sliced tableside. Take a look at our menu for more ideas to get busy in the kitchen. 

 

Fish Balls (Bolinho de Bacalhau)

Posted on by John Reynolds

fried fish balls served with wedges of lime in a silver tray.

These fried fish balls are a favorite in Brazil, especially on the Christmas dinner table. They are bite-sized, delicious, and very simple to make-three things we love in a recipe. They are, essentially, a kind of fritter, similar to coxinha or acaraje. The filling is much simpler, however, consisting only of salt cod, potato, onion, garlic, egg, and a few herbs and spices. 

Salt Cod for Brazilian Fish Balls

The traditional recipe for bolinho de bacalhau uses salt cod. We have used this ingredient before in our bacalhau com natas, or salt cod in cream. Like many salted meats, salt cod originated as a means of preserving the fish year round before refrigeration.

Cod was once especially plentiful in the Atlantic ocean, so many countries sharing a coast with these waters have a long-standing culinary partnership with this type of fish. Portuguese colonists likely brought their recipes for salt cod to Brazil, where it remains a favorite ingredient in a variety of recipes. 

While you can use fresh cod for our Brazilian fish balls, we recommend the salt version. It is easy enough to find in most online super markets and specialty stores. Salt cod has a milder flavor and chewier texture that really lends itself to a croquette. Plus, you don’t need to worry about overcooking or undercooking it.  

Preparing Salt Cod for Bolinho de Bacalhau

The salt cod we are using for our fish balls is, technically, already cooked. It does need to be soaked for at least a day, however, to rehydrate the meat somewhat and rinse away most of the salt. Ideally, you should change the water at least three times over this period, since it will become saturated with the salt and unable to draw anymore out. 

Making the Filling for Fish Balls

The filling for our bolinho de bacalhau consists of shredded salt cod pureed with potatoes, onion, garlic, salt, pepper, egg, and heaps of fresh parsley. We like to saute the onion and garlic beforehand to keep the flavor mild, but you can use them raw if you like a little bite. If you don’t have a food processor or blender, you can just as well mash the ingredients together using a traditional potato masher or whip them using your stand mixer. 

Brazilian Fish Balls Recipe (Bolinho de Bacalhau)

Ingredients:

1 lb of salt cod
2 medium russet potatoes, peeled and chopped into small chunks
½ small onion, diced
1 clove of garlic, minced
3 eggs
1.5 tsp salt (more to taste)
Freshly ground black pepper
1.5 oz chopped fresh parsley (about 3 tablespoons)
1 cup panko bread crumbs
½ cup flour
Vegetable oil for frying

Directions:

  1. Remove the salt cod from the water in which it has been soaking. Transfer it to a stock pot or large saucepan and cover with fresh water. Bring to a boil and then reduce to a rolling simmer. Cook for fifteen minutes, then remove the fish to a plate (keep the boiling liquid).
  2. Put the chopped potatoes into the same water used to boil the salt cod. Boil them until they are fork tender (around 20 minutes). 
  3. While the potatoes are boiling, heat a small skillet over medium. Add in a drizzle of olive oil, then put in your diced onions. When they have softened (1-2 minutes), add in the minced garlic and cook for a further 30 seconds.
  4. When the salt cod has cooled enough for you to handle, shred it finely with two forks or your fingers.
  5. In the belly of a food processor, add in the cooked potatoes, shredded fish, garlic, onion, salt, pepper, and parsley and pulse to combine. Then add in one egg and pulse again until you have a uniform-looking mixture. It should be fairly cohesive. If it is too crumbly, add in a little water. 
  6. Fill a large pot with enough oil to submerge your fish balls (about four cups). Heat over medium-high until it reaches 350 degrees fahrenheit. 
  7. While the oil heats, make a dredging and breading station: put ½ cup all purpose flour in one dish; beat two eggs together in a second dish; add the panko bread crumbs to a third dish.
  8. Scoop a small amount of your fish ball filling into your hands (oil them beforehand) and roll into a ball. Coat each ball with flour then dip it into the egg mixture (shake off excess). Finally, roll the ball into the breadcrumbs. Repeat until you have used all of your filling.
  9. When all your fish balls are breaded and the oil is ready, fry them in batches until they are golden brown. Transfer them to a baking sheet lined with paper towels. Serve piping hot with your favorite dipping sauce. (We recommend this creamy garlic sauce.)

More Delicious Brazilian Recipes to Try:

 

Stuffed Pumpkin Recipe (Camarao na Moranga)

Posted on by John Reynolds

Brazilian stuffed pumpkin with shrimp stew

Camarao na moranga is another favorite recipe at Christmas time in Brazil, where pumpkins are available year round. In the US, however, pumpkins mean one thing: Fall. This is a perfect meal to eat on a chilly Autumn evening. Not only that, its presentation is beyond compare: creamy shrimp soup in a real, roast pumpkin shell. Trust us, you won’t want to miss trying this stuffed pumpkin recipe this Fall. 

What Pumpkins are Used for Stuffed Pumpkin Soup?

Brazilians use a species of pumpkin called a moranga for this stuffed pumpkin recipe. The American equivalent would be a Cinderella pumpkin-the whimsical, somewhat squat pumpkins with a deep orange color. They are great for roasting and have a sweet, caramelized flavor when roasted. 

Interestingly, the origins of this stuffed pumpkin recipe in Brazil are as fairytale-esque as Cinderella herself. It is said that the first morangas were planted by Japanese political prisoners at the Presídio da Ilha Anchieta penitentiary.

Apparently, the conditions were quite unsanitary, leading many of the prisoners to contract worms. They refused Western medicine in favor of traditional remedies, which included pumpkin seeds. Local Brazilians became intrigued by the supposed remedy, and began buying the extra pumpkins planted at the prison. 

A trader carrying the pumpkins into a nearby town hit a rough patch of roadway, causing one of the pumpkins to roll off and into the sea. Miraculously, the pumpkin washed up on shore. Very coincidentally, the pumpkin was picked up by a seaside chef. When she opened it, it was supposedly full of shrimp. She was inspired to cook the shrimp inside and serve it in the hollowed out gourd. Thus, the first stuffed pumpkin recipe was born. 

This wild story is fun to tell and imagine. The only thing verifiable about it, however, is the general timeline and location when the stuffed pumpkin recipe known as camaro na moranga first appeared: in the 1940s in Sao Paulo. 

Squash Alternatives for Stuffed Pumpkin

While Cinderella pumpkins are typically used in the traditional Brazilian stuffed pumpkin recipe, other varieties of squash will do. Acorn squash, buttercup squash, and sugar pumpkins work well, especially if you want to make individual portions. If you want a slightly larger pumpkin “bowl,” you can also use Kobocha squash. 

What Type of Shrimp for Camarao na Moranga?

For your shrimp stuffed pumpkin recipe, you’ll want to use medium or large shrimp. This ensures everyone gets a generous helping of shellfish in every portion. White or pink shrimp is fine. Be sure to use either very fresh shrimp or opt for frozen, if you doubt the quality of the fresh shrimp. 

Brazilian Stuffed Pumpkin Recipe (Camarao na Moranga)

Ingredients:

One large Cinderella, kabocha, or other round roasting squash (8 lbs is good)
1 large onion, diced
3 cloves garlic, minced
Extra virgin olive oil
Kosher salt
1 fresh lime
Freshly ground black pepper
1 can stewed tomatoes
2 tbsp all purpose flour
1 cup fish stock
1/2 cup unsweetened coconut milk
2 lbs medium or large shrimp (raw/thawed, deveined, heads and tails discarded)
Fresh parsley
3 oz grated parmesan cheese
8 oz Brazilian cream cheese (you can substitute American)

Directions:

  1. Roast the pumpkin: Preheat the oven to 350 degrees Fahrenheit. Scoop out all the seeds and pulp. Season the inside of the pumpkin with a drizzle of olive oil, salt and black pepper. 
  2. Replace the top of the pumpkin and wrap the whole gourd in foil. You might need a separate piece to cover the stem. Roast for 45 minutes.
  3. While the pumpkin cooks, heat a large saucepan over medium-high. 
  4. Meanwhile, season the shrimp with salt, pepper, and a squeeze of fresh lime juice.
  5. Add a drizzle of oil to the hot saucepan. Sear the seasoned shrimp for a couple of minutes on each side, then remove. Be sure to reserve any juices produced by the cooked shrimp.
  6. Reduce the temperature to medium and add another drizzle of olive oil. Add in the chopped onions and cook for 2-3 minutes. Then add in the minced garlic and cook for a further 30 seconds or so.
  7. Add in your two tablespoons of flour and mix with the oil to form a rue. Cook for 30 seconds to eliminate the flour taste. 
  8. Slowly pour in your fish stock, whisking constantly. Bring the mixture to a boil to allow it to thicken fully, then reduce heat to medium. As it simmers, stir in the tomatoes and coconut milk. 
  9. Now, stir in the cooked shrimp. Let it warm through for a minute. 
  10. If you haven’t removed the pumpkin, do so now. Leave the oven on 350 degrees Fahrenheit.
  11. Carefully mop up any pumpkin juice with a paper towel. When the pumpkin is dry and cool enough to touch, spread the cream cheese all over the inside. 
  12. Now, ladle in your shrimp stew until the pumpkin is filled to the top. Sprinkle it with the parmesan cheese, and put it back in the oven (uncovered).
  13. Bake for 15-20 minutes, until the top has formed a golden crust.
  14. Garnish with fresh parsley. 
  15. Serve this stuffed pumpkin recipe over Brazilian rice. Be sure to scoop out a little pumpkin flesh with each spoonful. The combination of shrimp stew and fresh roasted pumpkin is a match made in Heaven. 

More Great Brazilian Recipes to Try:

Bacalhau com Natas (Salt Cod in Cream)

Posted on by John Reynolds

bacalhau com natas, a portuguese salt cod with cream casserole

Creamy Salt Cod Casserole

If you are looking for an alternative to the traditional roast meats of Christmas dinner, try this creamy, cheesy cod fish dish. Originally from Portugal, bacalhau com natas is a one-pan feast with salted cod, potatoes, cream, and plenty of cheese. Buttery, savory, and with a hint of warming spices, it is comfort food at its finest. We top it with olives and boiled eggs for a true Brazilian twist.

Bacalhau in Brazil

Salted cod fish, or bacalhau, is very popular in Brazil, where it is featured in numerous traditional recipes. You may be familiar with the famous fritters known as bolinhos de bacalhau, a particular favorite during Rio’s Carnival. It is also the main ingredient in a casserole called Bacalhau a Gomes de Sá, which is similar to today’s recipe but omits the cream sauce and cheese. 

Cod fish dishes, collectively known as bacalhoadas, are also the traditional meal of Good Friday in many parts of Brazil. As a largely Catholic nation, the majority of observers choose to abstain from eating meat. Fish, on the other hand, is acceptable, and bacalhau is by far the favorite. 

Today’s bacalhau de natas is simple enough for a weeknight meal, but also special enough for a holiday get-together. It is also a fast alternative to traditional holiday roasts that take hours to prepare. The casserole comes together in minutes and finishes in the oven in under half an hour!

Preparing Bacalhau

Salt cod needs to be soaked in cold water for at least six hours before being used in any recipe. This not only plumps up the dried fish but also removes a lot of the excess salt. Trust us, you won’t want to put dried bacalhau directly into a recipe-it is tough and extremely salty!

Do I Have to Use Salted Cod Fish?

No, you can substitute fresh or frozen cod fish in this recipe and it will still be quite good! Just take into account that you will need to adjust the salt level and prepare the fish slightly differently. Fresh or frozen fish will be better baked as opposed to simmered in water. Bake until just flaky and then fry according to the recipe below. 

Bacalhau com Natas (Salt Cod with Cream Recipe)

Ingredients:

4 Potatoes (peeled and sliced)
2 lbs of dried, salted cod fish  (soaked overnight in cold water)
1 Onion (finely chopped)
2 cloves of Garlic (minced)
½ cup of diced green onions
2 tablespoons butter
2 tablespoons flour
2.5 cups milk
1.5 cups heavy cream
1.5 cups mozzarella cheese
1 cup parmesan cheese
1 cup sliced green olives
6 hard boiled eggs
Fresh nutmeg
1.5 tsp salt (or more to taste)
Freshly ground black pepper
Extra virgin olive oil

Directions:

  1. Rinse the cod fish and place in a saucepan. Cover it with hot water and bring to a simmer. Simmer on medium for about five minutes. Strain the fish and set aside on paper towels.
  2. Preheat your oven to 350°F. Grease a baking dish with olive oil.    
  3. Heat a large skillet over medium heat. Add a drizzle of olive oil.
  4. Fry the potato slices in batches until golden brown. Season with salt and pepper. Add them to the bottom of your greased casserole dish. 
  5. Fry the salted cod in the same pan until crisp and flaky. Remove and drain excess grease on paper towels. Put the cooked fish in a layer over the potatoes in the casserole dish. Sprinkle the fish layer with sliced green olives. 
  6. Using the same pan, melt the two tablespoons of butter and saute your diced onion until just translucent. Add in your garlic and cook until fragrant (about 1 minute).
  7. Add in the flour and cook for an additional 1-2 minutes.
  8. Now, slowly add in your milk and fresh cream. Whisk to fully incorporate and bring to a boil. The mixture should thicken to a bechamel sauce. Season with salt, pepper, and a pinch of fresh nutmeg (remember that the salt and cheese will be salty, so don’t be reserved with the additional salt).
  9. Pour the sauce over the fish and potatoes in the casserole dish. Top with mozzarella and parmesan cheese. 
  10. Bake in the preheated oven for twenty minutes, until the cheese is bubbly and golden brown. 
  11. Garnish with halved boiled eggs and green onions. Enjoy with crusty bread or white rice. 

More Great Brazilian Recipes to Try:

Slow Cooker Moqueca (Brazilian Fish Stew)

Posted on by John Reynolds

brightly colored Brazilian moqueca in black clay bowl

Seafood stew is another national favorite in Brazil. It is a surprisingly simple dish that happens to be keto-friendly and gluten free. It comes together in as little as 30 minutes, but we will be slow-cooking our stew over several hours to let the flavors really meld and blossom. 

Like many dishes in Brazil, moqueca has many variations from region to region. A version in Espirito Santo is known as moqueca capixaba. It may include crab meat, prawns, lobster, or white fish, like bass or tilapia. 

The Espirito Santo stew is unique for its reddish tint, created by adding tomato broth and annatto seeds (also known as achiote and urucrum). It is also served in a traditional pan made from black clay and glazed with mangrove sap. The finished stew may be accompanied by plantains, rice, and other dishes served in similar pans. 

In Bahia, the stew incorporates coconut milk and dende (palm oil), ingredients found in many other recipes of the region. It is usually finished with fresh cilantro and served with rice and farofa. 

Our recipe blends the two versions using coconut milk, palm oil, and achiote powder. 

Common Questions When Making Moqueca

Do I have to use sea bass in fish stew?

No, you can use any white fish you like. Other great options are cat fish, tilapia, haddock, and cod. 

Can I use shellfish in this moqueca recipe?

Yes, you can certainly use shellfish, like shrimp, lump crab, or lobster. Just add them at a later stage in the cooking process (about thirty minutes before the stew is done). Avoid using bivalves like oysters or clams, however, as these tend to become tough in the slow cooker.

Doesn’t the fish overcook in the slow cooker?

The slow cooker is actually an ideal environment in which to cook fish. The consistent temperature and relatively low heat result in tender and moist bites of fish that are anything but rubbery. 

What if I don’t have red palm oil?

Like coconut milk, red palm oil is completely optional in this recipe. You can also substitute it with extra virgin olive oil, if you like. 

Do I need to marinate the fish for moqueca?

Another great reason to use a slow cooker for moqueca is that you do not need to marinate the fish beforehand. It will have plenty of time to absorb all those delicious flavors. 

Do I have to saute the vegetables first for slow cooker stew?

No, this is optional. Feel free to just put all the ingredients directly into the slow cooker.

Can I freeze moqueca for later?

Absolutely! Frozen moqueca will keep for up to three months. 

Slow Cooker Fish Stew Recipe (Moqueca)

Ingredients:

16 oz sea bass filets (4-5 filets)
3.5 cups fish stock
¼ cup diced carrots
1 can of diced stewed tomatoes
1 small yellow onion, diced
3 cloves garlic, minced
1 can coconut milk
1 tbsp red palm oil or olive oil
¼ cup diced green chiles
1 cup diced red bell pepper (about 2 large peppers)
2 oz lime juice (2-3 limes)
1 tsp ground cumin
1 tsp annato powder (achiote)
Fresh cilantro for garnish

Directions:

  1. Preheat a saute pan over medium heat. Add in your palm or olive oil and saute diced carrots, bell pepper, onion until softened (about 2 minutes). Add in the garlic and cook until just fragrant (30 seconds or so). 
  2. Put the cooked vegetables in the bowl of a 6 quart slow cooker. Put the fish filets on top of the vegetables and pour in fish stock, canned tomatoes, green chiles, and coconut milk. 
  3. Stir in ground cumin, annato powder, and lime juice. 
  4. Cook over low heat for 6 hours, or on high for 3. 
  5. When ready to serve, ladle into bowls and garnish with plenty of fresh cilantro, a drizzle of red palm oil, and a squeeze of fresh lime juice. Enjoy!

Try Texas de Brazil’s Fish Stew

What’s even easier than this slow cooker recipe for moqueca? Having our fabulous chefs prepare it for you in one of our restaurants! Moqueca is one of several incredible side dishes we offer at our churrascarias, along with fried bananas, black beans with feijoada, lobster bisque, and more. Stop by one of our 50+ locations to enjoy authentic Brazilian cuisine in a delightful atmosphere.

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