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
- 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
- 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.