| Prep: 30 mins | Cook: 1 hr 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 514 | 36g | 8g | 22g |
| sugars | fibre | protein | salt |
| 9g | 7g | 31g | 2.8g |
Why I Love Brazilian Bacalhau a Murro
I’ve always been one for infusing different world cuisines into my cooking, a result of my background and travels. My ongoing love affair with food brought me to this exquisite recipe that, believe it or not, originates from another corner of the world – Brazil. The Bacalhau a Murro is a thrilling burst of global flavors, combining a delightful mix of ingredients.
A Taste of Brazil With A Twist
This dish uniquely interpolates my fusion-style cooking. The Bacalhau a Murro traditionally utilizes salt cod as the hero of the dish, reminding me of the seafood abundant culinary cultures of both Japan and the Pacific Northwest. The blending of these significant ingredients with the vibrant colors and textures of the red and green bell peppers, onions, and olives, brings to mind the bustling markets outside of São Paulo, where inspiration for this recipe was discovered.
I like to think I’ve tailored Bacalhau a Murro in a way that could be credited to my mentor, Chef Nobu Matsuhisa. He always advocated for a healthy respect for cultural recipes, while subtly tweaking them to infuse a bit of your personality. It is his teachings that lead me to view each ingredient not as a static element, but a dynamic touch that can continuously evolve, creating a recipe beyond its original cultural boundaries.
A Dish of Versatility
Beyond the taste journey that Bacalhau a Murro offers, I adore this recipe for its extraordinary versatility. While it can hold its own as a standalone dish, there are endless possibilities when it comes to pairing. Serving this alongside a fresh, crisp salad, for instance, complements the rich flavors of the cod and adds a refreshing counterbalance. Depending on your preference, a bowl of steaming boiled rice or a simple pasta dish, could also accentuate the hearty flavors inherent in this dish.
As an alternative, why not try pairing Bacalhau a Murro with something typically Japanese, perhaps a soothing bowl of Miso soup? You could be in for an unusual but surprisingly delightful flavor combination. The deep, umami-broth against the savory cod could reinforce the playful fusion of cultures that I prize.
All in all, Bacalhau a Murro is an eloquent embodiment of my culinary philosophy, blending together different ingredients, contexts, and cultures, and in this process, creating something truly special.
What You’ll Need
- 6 portions of boneless salt cod
- 1 1/2 cups of milk
- 3 pounds of baby potatoes
- Salt, to taste
- Ground black pepper, to taste
- 1 1/2 cup of extra-virgin olive oil
- 8 cloves of garlic, thinly sliced
- 2 onions, thinly sliced
- 2 red bell peppers, thinly sliced
- 2 green bell peppers, thinly sliced
- 1/4 cup of chopped fresh parsley
- 1/3 cup of olives, sliced
Method
Step One
Soak the salt cod in milk for 2-3 hours, to remove the excess salt. After that, drain and pat dry the cod.
Step Two
Boil the baby potatoes in a large pot with enough water to cover them until they are tender. After boiling, drain the water and let it cool. Once cooled, smash each potato lightly.
Step Three
Season both the cod and potatoes with salt and black pepper to taste.
Step Four
In a large skillet, heat the olive oil over medium heat. Once hot add garlic, onions, red bell peppers, and green bell peppers. Cook them until they become tender.
Step Five
Add the cod to the skillet and cook it on both sides until it becomes golden brown. Be careful not to overcook and make sure it remains moist inside.
Step Six
In another skillet, fry the smashed potatoes in the remaining olive oil until it becomes crispy and golden brown.
Step Seven
Arrange the cooked ingredients on a large platter. Start with a bed of the cooked onions and peppers, place the crispy potatoes and cod on top. Garnish with chopped parsley and olives before serving.
