Camarone Adovada with Crispy Bacalhau Recipe
This Camarone Adovado with Crispy Bacalhau recipe is a vibrant fusion dish combining crispy salted cod cakes with spicy, smoky shrimp adovado sauce. Featured on DNA Dinners with host Carmen Arazia, this recipe blends Portuguese and Latin-inspired flavors into a bold, satisfying seafood entrée perfect for elevated home cooking.
The Inspiration
This dish draws inspiration from the coastal culinary traditions of Portugal and Latin America, where preserved fish, bold spices, and slow-cooked sauces play a central role in everyday cooking. Bacalhau, or salted cod, has long been a staple in Portuguese cuisine, while adovado-style sauces reflect the rich, smoky, chili-forward flavors of Latin cooking.
Carmen Arazia’s DNA Dinners interpretation brings these two traditions together in a modern, restaurant-style plate. The crispy bacalhau cakes offer a crunchy, savory base, while the camarone adovado sauce layers in heat, sweetness, acidity, and smokiness from dried chilies, chipotle peppers, citrus, and spices. The result is a dish that feels both rustic and refined, celebrating the shared culinary heritage across the Atlantic.
Ingredients
Crispy Bacalhau
- 1.5 pounds (680 grams) dried salted cod
- ½ cup olive oil
- 3 pounds (1360 grams) russet potatoes, peeled and grated
- 1 yellow onion, thinly sliced
- 2 egg whites
- ¼ cup (60 millilitres) flat-leaf parsley, chopped
- 2 tablespoons (30 millilitres) flour
- 1/2 teaspoon (2.5 millilitres) black pepper, freshly ground
Camarone Adovado
- 2 tablespoons (30 millilitres) vegetable oil, halved
- 2 yellow onions, thinly sliced
- 6 garlic cloves, minced
- 1 tablespoon (15 millilitres) chili powder
- 1 tablespoon (15 millilitres) dried oregano
- 1 tablespoon (15 millilitres) ground cumin
- 3 bay leaves
- 4.2 cups (1 litre) chicken stock
- ½ cup (120 millilitres) raisins
- 12 whole mix dried ancho chilies (guajillo, ancho, pasilla), seeds and stems removed
- 4 chipotle peppers in adobo sauce
- 3 tablespoons (45 millilitres) white vinegar
- 2 tablespoons (30 millilitres) honey
- 1 teaspoon (5 millilitres) kosher salt
- 1 cinnamon stick
- 1 orange, juiced and zested
- 1 lime, juiced
- 8 large shrimp, peeled
Garnish
- Salsa Verde
- Crumbled cotija cheese
Method
To make the Crispy Bacalhau
- Place fish in a bowl and cover with cold water. Refrigerate overnight, changing water 3 times to rinse away all the salt. Once rinsed, drain all the water.
- In a sauce pan, simmer fish in fresh water over medium heat for 12 minutes. Remove from water, and flake fish apart. Reserve fish.
- In a skillet, heat 3 tablespoons (45 millilitres) of olive oil over medium-high heat. Add potatoes in batches and sauté until soft and slightly golden. Transfer the potatoes to paper towels to drain.
- To the same skillet, add 1 tablespoon (15 millilitres) of the olive oil. Add onion and sauté until soft and slightly golden, about 4-5 minutes. Remove from heat and add the fish and potatoes back into the skillet. Add egg whites, parsley, flour, and pepper. Stir gently until all the ingredients are combined into a mixture. Remove from skillet and let the mixture cool.
- To a hot, non-stick, skillet add the remaining olive oil. Shape the mixture into 4 inch wide, ½ inch thick patties. Fry patties in hot oil, for 2-3 minutes on each side or until golden and crispy. Remove from heat and reserve for plating.
To make the Camarone Adovado
- Heat 1 tablespoon (15 millilitres) of vegetable oil in a pan. Add onions and garlic and cook for 3-4 minutes. Add chili powder, oregano, cumin and bay leaves and stir.
- To the same pan, add chicken stock, raisins, dried chilies, chipotle peppers, vinegar, honey, salt, cinnamon stick, orange juice, orange zest, and lime juice. Bring the mixture to a simmer and cook for 1 hour on low heat. Remove pan from heat and transfer mixture to a blender. Process until smooth. Reserve.
- In a hot skillet, add the remaining vegetable oil, sear the shrimp for 1 minute on each side.
- In a new pan, add the shrimp and blended sauce. Toss gently.
- Serve over crispy bacalhau and garnish with salsa verde and crumbled cotija cheese.
Serving Suggestions
This Camarone Adovado with Crispy Bacalhau is ideal for dinner parties, festive gatherings, or any occasion that calls for bold seafood flavors and impressive plating. Serve it as a composed entrée with the crispy bacalhau cakes acting as a hearty base for the rich, spicy shrimp sauce.
To balance the intensity of the adovado sauce, pair the dish with simple sides such as citrus-dressed greens, steamed rice, or roasted vegetables. A chilled white wine like Albariño or Sauvignon Blanc complements the citrus and spice, while a light lager also works well to refresh the palate. For entertaining, plate individually with careful sauce placement to highlight the contrast between crispy, golden bacalhau and vibrant red adovado sauce.
Final Thoughts
This Camarone Adovado with Crispy Bacalhau recipe is a bold celebration of cross-cultural culinary tradition, combining Portuguese comfort food with Latin-inspired spice and depth. The crispy cod cakes provide texture and richness, while the smoky, citrusy shrimp sauce adds heat, sweetness, and complexity.
Carmen Arazia’s DNA Dinners version showcases how heritage ingredients can be transformed into a modern fusion dish that feels both familiar and exciting. It’s a recipe that delivers contrast, balance, and unforgettable flavor in every bite.