Brazilian Salt Cod Stew

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

It is said that the Portuguese have 365 ways to use dried salt cod, or bacalhau—one for each day of the year. What originated centuries ago as a means to preserve fresh fish has become a staple in Portuguese (and, as a result, Brazilian) cooking for its salty-sweet cured flavor and chewy texture. The salt cod is rinsed and rehydrated before being combined with coconut milk and dried chiles in this recipe from Brazilian food writer Neide Rigo.