Fresh Cod and Potatoes in Coconut Milk

Bacalhau Fresco com Batatas e Leite de Côco

This is a wonderful dish full of flavor. The original recipe is made with salted cod but salted cod is a little difficult to find in Arizona so I developed a variation of the recipe using fresh cod. Salted cod has a richer cod flavor and fresh cod is more subtle but still gives a good taste of what this delicious meal is like. I actually prefer the subtle lighter taste of fresh cod. This is a very elegant meal, perfect served with white rice and any side salad.

Serves 6

Fresh Cod and Potatoes in Coconut Milk, served over white rice.


8 small baby potatoes thinly sliced

1 yellow sweet pepper thinly sliced

2 lb fresh cod cut into about 4 inch pieces

4 tablespoons olive oil

2 shallots finely chopped or 1 medium yellow onion

4 garlic cloves finely chopped

6 ripe tomatoes cut in edges or 1 16 oz can of stewed tomatoes

1 lemon

1 tablespoon tomato paste

1 can coconut milk

Hot water

Salt and pepper

1/2 teaspoon red pepper flakes

4 tablespoons chopped fresh parsley

4 tablespoons chopped fresh chives


1. Squeeze lemon over cod pieces, sprinkle with salt and pepper and set aside.

2. Heat olive oil in a large pot like a Dutch oven, add shallots or onions and garlic and sauté for about 2 minutes.

3. Add tomatoes, cover and let cook until tomatoes start to soften and juices come to a light boil.

3. Add potato slices and enough hot water to cover them. Add tomato paste, salt, pepper to taste, cover and let it cook over medium heat until potatoes are softer.

4. Add coconut milk, red pepper flakes, cod pieces and sweet peppers and let it cook uncovered until sauce comes to a boil and cod is cooked and flaky (don’t overcook cod! it will get tougher).

5. Add parsley and chives and serve over white rice.


Orange cake with chocolate frosting.

Orange cake with Chocolate Frosting and Orange Slices.

Orange cake is very popular in Brazil and there are endless recipes in the Brazilian kitchen. This recipe is for a basic orange cake. I like to frost it with a simple chocolate ganache and decorate it with orange slices or sprinkle chunks of chocolate over the frost.

I like to use Cara Cara oranges because they have a beautiful and vibrant color. The chocolate and the orange flavors really complement each other.

Orange Cake with Chocolate Frosting and Chocolate Chunks.

Ingredients for the cake:

3/4 cup vegetable oil or olive oil

2 tablespoons soft unsalted butter

1 1/2 cups of sugar

2 tablespoons orange liqueur like Cointreau or Grand Marnier

3 eggs

Zest of 2 oranges

Juice of 2 oranges

2 cups of flour

1 tablespoon baking powder

Ingredients for chocolate frosting:

4 oz semi sweet chocolate pieces

1/3 cup heavy cream

2 oranges or 1 cup chocolate chunks. If you can’t find chocolate chunks, use chocolate chips chopped in a food processor. Keep the bag of chocolate chips in freezer, it makes for an easier time chopping them in food processor.


1. Pre-heat oven to 350F. Oil a round cake pan with a hole in the middle or a Bundt pan and set aside.

2. In a large bowl, mix flour and baking powder and set aside.

3. In a food processor, beat oil, butter and sugar. Add orange zest and orange liqueur, then beat. Add eggs one at a time and then orange juice.

4. Pour the liquid mixture over flour mixture and whisk until nicely blended. Pour batter in cake pan. Set cake pan in the middle of the oven and bake for 45 to 50 minutes or until fork comes out clean.

5. Let cake rest for 30 minutes before flipping onto a platter.

6. While cake is baking, make the ganache.

7. Melt chocolate pieces in a small pot. Once it’s melted, turn heat to low and add heavy cream. Stir constantly until well mixed. Remove from heat and set aside.

8. To assemble the cake, flip it over onto a serving platter and spread ganache on top and sides. If ganache is a little hard, add 1 tablespoon of cream and warm it over medium heat until easy to handle.

9. Slice oranges into thin slices and arrange them around the cake or sprinkle the top with chocolate chunks.