Brazilian Salt Cod Stew

Name: Brazilian Salt Cod Stew
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. boneless salt cod; 1 ⁄ 4 cup extra-virgin olive oil; 1 tbsp. sweet paprika; 6 fresh basil leaves; 4 cloves garlic, bruised; 2 dried chiles de arbol, chopped; 2 peeled plum tomatoes, cored and quartered; 1 large onion, thinly sliced; 1 cup canned coconut milk; 1 cup minced flat-leaf parsley; 1 cup chopped scallions; Cooked white rice, for serving

Serves
serves 4-6

ANDRÉ BARANOWSKI

Brazilian Salt Cod Stew

Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger.
Get the recipe for Brazilian Salt Cod Stew »

Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

2 lb. boneless salt cod
¹⁄₄ cup extra-virgin olive oil
1 tbsp. sweet paprika
6 fresh basil leaves
4 cloves garlic, bruised
2 dried chiles de arbol, chopped
2 peeled plum tomatoes, cored and quartered
1 large onion, thinly sliced
1 cup canned coconut milk
1 cup minced flat-leaf parsley
1 cup chopped scallions
Cooked white rice, for serving

Instructions

Step 1

Put the cod into a bowl; rinse with cold water for 15 minutes. Transfer cod to a 3-qt. plastic container; cover with water. Cover and refrigerate for 18-24 hours, changing water at least 3 times. Drain cod and tear into 3" chunks.

Step 2

Heat oil in a 4-qt. saucepan over medium-high heat. Add paprika, basil, garlic, chiles, tomatoes, and onions and cook, stirring, until soft, 5-8 minutes. Add cod and 1 cup water; boil. Reduce heat to medium-low; simmer, covered, until cod is flaky, 8-10 minutes. Stir in coconut milk; boil. Remove from heat; stir in parsley and scallions. Cover; let sit for 5 minutes. Serve stew with white rice.

Put the cod into a bowl; rinse with cold water for 15 minutes. Transfer cod to a 3-qt. plastic container; cover with water. Cover and refrigerate for 18-24 hours, changing water at least 3 times. Drain cod and tear into 3" chunks.
Heat oil in a 4-qt. saucepan over medium-high heat. Add paprika, basil, garlic, chiles, tomatoes, and onions and cook, stirring, until soft, 5-8 minutes. Add cod and 1 cup water; boil. Reduce heat to medium-low; simmer, covered, until cod is flaky, 8-10 minutes. Stir in coconut milk; boil. Remove from heat; stir in parsley and scallions. Cover; let sit for 5 minutes. Serve stew with white rice.