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Portuguese-Brazilian Baked Cod with Tomatoes, Onions, and Kalamata Olives (Bacalhau Luso-Brasileiro com Tomates, Cebolas e Azeitonas)



Typically this kind of cod recipe is made with salted cod, which can be hard to find it in certain areas of the United States (I could not find salted cod in Fort Wayne, Indiana). So I decided to try with fresh cod and I loved the result! The original version takes much longer to be prepared because the salted fish has to be soaked for about 24 hours before it is even ready to be prepared (and the soaking water must be changed several times during the process... Ok, I am getting tired only by talking about it!). So my recipe is a new, simpler version of the Portuguese salted cod (Bacalhau); much faster to prepare, but full of flavors! This dish is Portuguese-Brazilian and it combines Maditerranean and Brazilian ingredients, like Kalamata olives, olive oil, Media Crema and yuca purée. It is creamy and delcious! Check it out!

Serves 4 to 6


  • 1 medium onion, finely sliced crosswise
  • ½ cup olive oil, divided into 3 parts
  • Salt and freshly ground black pepper
  • 2 medium tomatoes, finely sliced crosswise
  • ½ cup Kalamata olives, sliced
  • 2 tablespoons fresh oregano
  • 4 fresh cod fillets (about 1.3 pounds)
  • 1 can (7.6 oz) Media Crema, also known as Table Cream (See Cook's Notes)
  • ½ teaspoon fresh ground nutmeg
  • 2 cups yuca purée (See Cook's Notes)


Pre-heat oven to 400 degrees F. Arrange the sliced onion on the bottom of a medium ovenproof deep dish, cover with 1/3 of the olive oil and season with salt and pepper. Layer the sliced tomatoes over the onions and cover with another 1/3 of the olive oil, salt and pepper. Layer the Kalamata olives over the tomatoes, sprinkle with the oregano and then arrange the cod fillets on top of the olives and oregano. Drizzle with the remaining olive oil. Season with salt and pepper.

Shake the can of Media Crema well, before opening it. Pour over the fish, covering the fillets evenly. Sprinkle with nutmeg.

Spread the yuca purée over fish. Bake 30 minutes, until vegetables are cooked and the fish easily flakes with a fork. Remove from oven and let stand for 15 minutes before serving. 

Cook's Notes:

Just for referencee, the name of the original recipe that inspired me is Bacalhau ao Zé do Pipo. It is a dish that has been around for decades, maybe centuries, in Portugal. Since Brazil has inherited many culinary recipes, techniques and ingredients from Portugal, it is a popular dish in Brazil as well.

Media Crema (Table Cream) can be found at the Latin section of large grocery stores, or by the condensed milk aisle. It can be replaced by Crème Fraiche.

For directions on how to make yuca purée, refer to “Shrimp and Yuca Gratin”.


Nutrition Facts:

4 Large Servings

Amount Per Serving

Calories 729.1

Total Fat 48.0 g

Cholesterol 112.7 mg

Sodium     775.8 mg

Potassium 546.2 mg

Total Carbohydrate 9.8 g

Dietary Fiber 0.7 g

Sugars     0.1 g

Protein 33.6 g


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