Brazilian Salt Cod Stew


2 lb. boneless salt cod

1/4 cup extra-virgin olive oil

1 tbsp. sweet paprika

6 fresh basil leaves

4 cloves garlic, bruised

2 dried chiles de arbol, chopped

2 peeled plum tomatoes, cored and quartered

1 large onion, thinly sliced

1 cup canned coconut milk

1 cup minced flat-leaf parsley

1 cup chopped scallions

Cooked white rice, for serving


Put the cod into a bowl; rinse with cold water for 15 minutes. Transfer cod to a 3-qt. plastic container; cover with water. Cover and refrigerate for 18-24 hours, changing water at least 3 times. Drain cod and tear into 3" chunks.

Heat oil in a 4-qt. saucepan over medium-high heat. Add paprika, basil, garlic, chiles, tomatoes, and onions and cook, stirring, until soft, 5-8 minutes. Add cod and 1 cup water; boil. Reduce heat to medium-low; simmer, covered, until cod is flaky, 8-10 minutes. Stir in coconut milk; boil. Remove from heat; stir in parsley and scallions. Cover; let sit for 5 minutes. Serve stew with white rice.