Brazilian Salt Cod Stew

Brazilian Salt Cod Stew

Brazilian Sat Cod Stew

Coconut milk and dried chiles add flavor and dimension to this easy fish stew.Andre Baranowski

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

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. Continue...
Yield: serves 4-6

Ingredients

  • 2 lb. boneless salt cod
  • 14 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

  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.
  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.