Bacalhau com broa

This complex Portuguese dish consists of salt cod fillets that are slowly cooked in milk, then topped with sautéed onions and a crumbly mixture of Portuguese cornmeal bread (broa), garlic, parsley, egg yolks, and olive oil. During baking, the broa mixture keeps the fish moist and succulent and transforms into a crisp golden crust. The whole combination is usually topped with olives and a drizzle of olive oil. The dish is best served alongside potatoes and a glass of Portuguese red wine.