Bacalhau Espiritual Dourado com Crosta de Broa de Milho e Azeite de Coentros

Begin by rehydrating the salted cod: Soak the bacalhau in cold water for 24-48 hours, changing the water 2-3 times a day. Once rehydrated, gently poach the cod in simmering water for 10-12 minutes until it flakes easily. Drain, reserving 200ml of the poaching liquid. Flake the cod, removing any skin and bones. Set aside.

Prepare the potatoes: Heat enough olive oil in a large frying pan to deep-fry the potato cubes. Fry the potatoes until golden brown and tender. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Set aside.

Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 100ml of olive oil over medium heat. Add the chopped onions and cook until softened and translucent, about 8-10 minutes. Add the minced garlic and grated carrots, cooking for another 5-7 minutes until the carrots are tender-crisp.

Deglaze and build the sauce: Pour in the white wine and let it reduce by half, scraping up any browned bits from the bottom of the pot. Stir in the reserved cod poaching liquid, heavy cream, and whole milk. Bring to a gentle simmer. Season with nutmeg, salt, and freshly ground black pepper to taste. Continue to simmer for 5 minutes, allowing the sauce to thicken slightly.

Combine ingredients: Remove the pot from the heat. Gently fold in the flaked bacalhau, fried potatoes, and whisked eggs into the creamy vegetable mixture. Stir in the chopped fresh parsley. Ensure all ingredients are well combined and coated in the sauce.

Assemble and bake: Preheat your oven to 190°C (375°F). Lightly grease a large baking dish (approx. 9x13 inches). Pour the bacalhau mixture evenly into the prepared baking dish. Sprinkle half of the grated Parmesan cheese over the mixture.

Prepare the cornbread crust: In a small bowl, combine the crumbled broa de milho with the remaining grated Parmesan cheese and 2 tablespoons of olive oil. Mix well until the crumbs are lightly coated. Evenly scatter this mixture over the bacalhau in the baking dish.

Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling. If the crust is browning too quickly, you may loosely tent it with foil.

Make the coriander oil: While the dish bakes, blend the fresh coriander with 50ml of extra virgin olive oil until smooth and vibrant green. Season with a pinch of salt.

Serve: Let the Bacalhau Espiritual Dourado rest for 5-10 minutes before serving. Drizzle generously with the fresh coriander oil just before serving for an aromatic finish. Serve hot as a comforting main course.