This
Dish
Bacalhau com Broa – flaky Portuguese cod with a crunchy cornbread crust and a little twist: my punchy sundried tomato salsa.
This recipe is inspired by my travels for Bom Dia Anne through Portugal and a visit to Bexeb, a Portuguese épicerie in Käerjeng that’s packed with the best flavours of Portugal. Here I found my favourite bacalhau fillets – perfectly cut, already desalted and ready to cook – along with rustic broa cornbread, frozen Portuguese broad beans, and a beautiful bottle of Crasto Altitude from the Douro.
At home, the magic happens: golden-crusted bacalhau, creamy potato mash, tender broad beans and a vibrant salsa of sundried tomatoes, crispy garlic, fennel seeds, capers and lemon zest. It’s a little taste of Portugal, with my own signature twist – perfect with a chilled glass of Douro wine.
This recipe is part of a delicious collaboration with Bexeb – all ingredients were sourced at their lovely shop.