Entree: Brazil – Espirito Santo – Bacalhau à Capixaba (Baked salted cod casserole layered with boiled cassava, tomatoes, onions, olives, and hard‑boiled eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 40 min

Additional 30 min

Total 2 hrs

Ingredients

- 2 lb (900 g) salted cod (bacalhau), thawed if frozen and desalted (see instructions)
- 2 lb (900 g) cassava (manioc/yucca), peeled, cut into chunks and boiled until tender
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 3 medium tomatoes, seeded and chopped (about 14 oz / 400 g)
- 1 medium red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) white wine (optional) or 1/4 cup (60 ml) water
- 1 cup (150 g) pitted black olives, halved
- 4 large eggs, hard-boiled and peeled, sliced
- 1/2 cup (25 g) chopped fresh parsley
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) freshly ground black pepper
- Salt to taste (use sparingly if cod not fully desalted)
- 1 lemon, cut into wedges for serving

Instructions

1. Desalt the cod: Rinse the salted cod and place in a large bowl. Cover with cold water and refrigerate 24–36 hours, changing the water 2–3 times. Taste a small piece to ensure salt level is mild. Drain and pat dry.
2. Boil the cassava: Place cassava chunks in a pot, cover with cold water, bring to a boil and cook until very tender and easily pierced with a fork, about 20–30 minutes depending on size. Drain and keep warm; cut into bite-sized pieces once cool enough to handle.
3. Prepare the cod: Remove skin and bones from the desalted cod and flake into large pieces (approximate usable weight after trimming will be about 1.5–1.7 lb / 680–770 g). If using thicker fillets, cut into chunks.
4. Sauté vegetables: In a large skillet, heat 1/4 cup (60 ml) olive oil over medium heat. Add sliced onion and cook until soft and translucent, 6–8 minutes. Add garlic, red bell pepper, and paprika; cook 2 minutes. Stir in chopped tomatoes and white wine or water; simmer until tomatoes break down and sauce is slightly thickened, about 6–8 minutes. Taste and adjust pepper; do not oversalt.
5. Assemble the casserole: Preheat oven to 375°F (190°C). In a large shallow baking dish, drizzle remaining 1/4 cup (60 ml) olive oil on the bottom. Arrange half the boiled cassava in an even layer. Scatter half the flaked cod over cassava, then spoon half the tomato-onion mixture over fish. Sprinkle half the olives and half the chopped parsley and arrange half the sliced eggs. Repeat layers finishing with a drizzle of olive oil.
6. Bake: Cover the dish loosely with foil and bake 20 minutes. Uncover and bake another 10–12 minutes until edges are bubbling and top is lightly golden.
7. Serve: Let rest 5 minutes, garnish with remaining parsley and lemon wedges. Serve warm as a main course with white rice or a simple green salad if desired.
8. Notes: If cassava pieces are very large, cut into smaller portions before layering for even distribution. Adjust desalting time for cod depending on saltiness and thickness of fillets.