Yield: 6 servings | Preparation time: 45 minutes | Difficulty level: Easy
Replacing traditional cod, whose price can easily exceed R$100 per kilo in many Brazilian establishments during Holy Week, has become an economic and family planning necessity for Good Friday. However, a leaner budget does not require sacrificing the classic cuisine of the day. The assembly made with hake fillet — an affordable and versatile white fish sold for around R$29 per kilo — reproduces the exact emotional memory and structure of the original Lusitanian dish. Roasted in the oven with pre-cooked potatoes, peppers, onion and extra virgin olive oil, this recipe absorbs the complexity of the seasonings and delivers the same aromatic profile as an authentic bacalhoada.
List of ingredients and exact proportions
- 800 g the hake filet thawed
- 4 medium potatoes cut into thick slices
- 1 red pepper medium cut into thin strips
- 1 yellow pepper medium cut into thin strips
- 2 large onions cut into slices
- 4 garlic cloves coarsely chopped
- 200 ml of extra virgin olive oil (preferably with a maximum acidity of 0.5%)
- 1 cup of tea black olives with pit
- 4 boiled eggs
- Refined salt e black pepper freshly ground to taste
- 1 pack of green scent (parsley and chives) chopped fresh
The method of preparing and assembling the platter
1. Pre-baking the structural base
Start the process by peeling and cutting the potatoes into slices approximately one centimeter thick. Cook them in boiling water with a tablespoon of salt for exactly eight minutes. The objective is to leave them soft, but still firm (“al dente”), so that they do not fall apart in the oven when absorbing the oil. Drain and reserve. In another pan, cook the eggs for ten minutes, peel them, cut them in half and set aside.
2. Initial treatment of fillets
Dry the hake fillets vigorously with paper towels. The absence of surface moisture is essential for the correct texture of the dish. Season both sides of the fish with salt and pepper only. five minutes before putting it on the stove or in a dish, to prevent the salt from extracting the water from the meat prematurely.
3. Construction of aromatic layers
In a large glass or ceramic dish, spread two tablespoons of olive oil on the bottom. Create the first layer with the pre-cooked potato slices. On top of them, place the hake fillets, whole or cut into large pieces. Cover the protein with onion slices, garlic cloves and red and yellow pepper strips. Distribute the black olives evenly over the entire surface.
4. Finishing and cooking process
Drizzle all the ingredients with the remaining extra virgin olive oil evenly. Cover the refractory tightly with aluminum foil, keeping the shiny side facing inward. Bake in a preheated oven at 200°C for 25 minutes. After this period, remove the aluminum foil, add the boiled egg halves and return to the oven for more ten minutes to lightly brown the vegetables and thicken the sauce. Remove from heat, sprinkle with fresh green chilli and serve immediately.
The technique for white fish to imitate the texture of cod
The biggest mistake when adapting cod recipes with fresh, cheap fish is the excessive accumulation of liquid at the bottom of the pan. Frozen white fish retains a high amount of water, which ends up steaming the vegetables and transforming the roast into a thin stew without the characteristic greasiness of olive oil.
To counteract this problem, the mandatory technique is the process of absolute drying: thaw the hake in the refrigerator for 24 hours, discard all the water from the packaging and press double sheets of paper towel over the fillets repeatedly until the paper comes out dry. If you want an even firmer texture, which breaks into exact flakes like cured cod, quickly sear the fish in a very hot non-stick frying pan with a drizzle of olive oil (just a minute on each side) before starting to assemble it on the platter. This thermal shock seals the internal juices and structures the protein.
Safety parameters for storage and reheating
The preservation of fish-based dishes requires absolute rigor in temperature control to avoid bacterial proliferation and food poisoning. Transfer the leftovers from the dish to a glass container with an airtight lid and store on the coldest shelf in the refrigerator (usually the top) for, at most, two days. Never freeze the finished dish; Potatoes lose their cellular structure and become mealy, while previously thawed hake presents a serious health risk if subjected to a new freezing cycle.
To restore original freshness when reheating, eliminate the use of the microwave. The heat emitted by the appliance instantly dehydrates the ends of the fish and oxidizes the oil, changing the flavor profile and creating a strong residual odor. Heat the desired portion in the oven at 180°Calways covered with aluminum foil, for 15 minutes, or gently reheat in a frying pan with a lid over very low heat.
To accompany the richness of the seasoned olive oil that inevitably forms at the bottom of the pan, avoid elaborate dishes that compete for taste. A freshly prepared white rice, very loose, alongside a salad of slightly bitter leaves — such as arugula or watercress — seasoned with Tahiti lemon, are enough to balance the unctuousness of the recipe and guarantee a Good Friday meal that is filling, traditional and without an aggressive impact on the budget.
