Carbonnade de Morue à la Bière
73 min · 11 steps
Hard: over 60 min or 12+ steps
About this dish
Slow-braised salt cod stands in for beef in this Flemish-inspired carbonnade, simmered in a dark Belgian ale and red wine vinegar sauce sweetened with soft brown sugar and thickened with rye bread. The result is a deep, bittersweet braise with the acid balance that defines the dish.
Allergy Info
Dairy, Gluten, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- White onionshalved and thinly sliced3 large
- garlicfinely sliced4 cloves
- Fresh thyme3 sprigs
- Fresh flat-leaf parsleyroughly choppedto serve
Fish & Seafood
- Salt cod (bacalà), skin oncut into 150 g portions800 g
Dairy & Eggs
- Unsalted butter30 g
Tins & Jars
- Dark Belgian ale (such as Chimay Bleue or Westmalle Dubbel)500 ml
- Fish stock300 ml
Dried Goods
- Soft dark brown sugar1 tbsp
- Plain flour1 tbsp
- Dark rye bread, crusts removedtorn into pieces1 thick slice
Spices & Seasonings
- Bay leaves2 leaves
- Black pepperfreshly groundto taste
Oils & Condiments
- Red wine vinegar2 tbsp
- Dijon mustard2 tbsp
- Neutral oil (such as sunflower)2 tbsp
Utensils
- Large bowl
- Wide, heavy-based casserole with lid
- Meat thermometer
- Wooden spoon
- Chef's knife
- Cutting board
Method
Place the salt cod portions in a large bowl and cover with cold water.
Soak the salt cod in the refrigerator for 24–48 hours, changing the water at least 3 times (roughly every 8 hours), until the flesh is pleasantly seasoned but not aggressively salty. Remove, pat dry, and set aside.
Dust the salt cod portions lightly on both sides with the plain flour, shaking off any excess.
Heat the neutral oil in a wide, heavy-based casserole over medium-high heat until shimmering. Sear the cod portions skin-side down for 3 minutes until the skin is golden, then turn and sear the flesh side for 2 minutes. Transfer to a plate and set aside — the cod will finish cooking in the braise.
Reduce the heat to medium-low and add the butter to the same casserole. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 25 minutes until deeply caramelised and mahogany in colour — do not rush this step.
Add the garlic and cook, stirring, for 2 minutes until fragrant and softened.
Pour in the dark ale, scraping up any fond from the base of the pan, and bring to a brisk simmer over medium heat. Cook uncovered for 5 minutes to drive off the sharpest bitterness.
Add the fish stock, red wine vinegar, brown sugar, Dijon mustard, thyme sprigs, and bay leaves. Stir to combine, then nestle the torn rye bread pieces into the liquid — these will dissolve and thicken the sauce.
Return the seared cod portions to the casserole, skin-side up, pressing them gently into the sauce so they are half-submerged. Cover with a lid and cook over low heat for 15 minutes, until the cod reaches an internal temperature of 63°C (145°F) when checked with a meat thermometer and flakes cleanly at the thickest point.
Remove the thyme sprigs and bay leaves. Taste the sauce and adjust the balance with a few extra drops of red wine vinegar if it tastes flat, or a pinch more sugar if too sharp. Season with black pepper — the cod itself provides the salt.
Serve directly from the casserole, scattered generously with flat-leaf parsley, alongside buttered egg noodles or steamed waxy potatoes.