Brazilian Codfish Casserole with Creamy Cassava Mash

In Brazil, few ingredients bring people together around the table like codfish — especially during Easter. 🐣

In Episode 24 of the Prova e Me Conta series from Hi Brazil Market, special guest Nélio prepares a comforting and flavorful classic: Brazilian codfish escondidinho with creamy cassava mash.

This dish layers smooth cassava purée with a delicate cod filling cooked in a light, flavorful cream sauce. Topped with catupiry and grated cured cheese, the result is a rich, comforting casserole perfect for family gatherings. 🍽️

And the best part: it’s easier to make than it looks.

🧾 Ingredients

• 🐟 2 packs codfish flakes (1 lb each)
• 🥔 1 package cassava (mandioca) (about 1.8 kg)
• 🧈 3 tablespoons butter
• 🥛 Milk (for the purée and the cream sauce)
• 🧀 1 tube Catupiry
• 🧀 Grated cured cheese to taste
• 🧄 3 garlic cloves, minced
• 🧅 ¼ onion, chopped
• 🫒 Olive oil to taste
• 🌿 Green onions to taste
• 🌿 Parsley to taste
• 🧂 Black pepper to taste

💡 Tip: How to desalt codfish

If the codfish is salted, soak it in water for about 24 hours, changing the water several times.

A helpful tip from the episode is to use milk for the final soaking step 🥛, which helps the cod become more tender and mild in flavor.

👨🍳 Instructions

1️⃣ Cook the codfish

Place the desalinated codfish in a pot with cold water.

Once it begins to boil, cook for 5 to 8 minutes. Remove the codfish and reserve the cooking water.

2️⃣ Cook the cassava

Use the same codfish cooking water to boil the cassava until very soft. This adds extra flavor to the mash. 🥔

3️⃣ Prepare the cod cream filling

Heat olive oil in a pan. 🫒

Sauté the onion until lightly golden, then add the garlic.

Add 2 to 3 spoonfuls of flour and mix well. Gradually add milk while stirring until a smooth cream forms.

Season with black pepper, add the shredded codfish, and finish with chopped green onions.

4️⃣ Make the cassava mash

Mash the cooked cassava.

In a saucepan, combine the cassava with butter and gradually add milk until the mixture becomes creamy. 🧈🥛

Season lightly with black pepper.

5️⃣ Assemble the casserole

Spread a generous layer of cassava mash in a baking dish.

Add the creamy cod filling.

Spread catupiry on top. 🧀

Cover with another layer of cassava mash.

Finish with parsley, green onions, and grated cured cheese.

🔥 6️⃣ Bake

Bake in a preheated oven at 350°F (180°C) for 20–25 minutes, or until the top forms a beautiful golden crust. 🤤🧀

✨ Final Prova e Me Conta tip

Before serving, drizzle a little high-quality olive oil over the top. 🫒

It enhances the codfish flavor and adds a final touch of richness.

Serve hot and get ready for everyone asking for seconds! 🍽️😋