Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Açorda de bacalhau combines two strong presences of Portuguese cuisine: bread and cod.
The dish should remain moist and rustic, making intelligent use of bread while carrying the flavours of garlic and coriander.
Ingredients
- 350 g desalted cod flakes
- 4 cups of rustic bread in pieces
- 4 cloves of garlic
- 80 ml olive oil
- Chopped coriander or parsley
- 700 ml hot broth
- 2 eggs (optional)
- Salt and pepper
Method
- Blanch the cod and reserve hot broth.
- Sauté garlic in olive oil without burning.
- Add the bread and gradually moisten with the broth.
- Add the cod and stir until a creamy mixture forms.
- If using eggs, add them at the end over low heat.
- Finish with fresh herbs and olive oil.
Tips from Empório Portugal
- Stale bread absorbs the broth better.
- The açorda should be moist, not dry.
- Coriander highlights the Alentejo flavour.
Possible substitutions in Brazil
- Italian bread or sourdough works well.
- Parsley can replace coriander for a milder flavour.
Pairing
An Alentejo white wine or unsweetened iced tea. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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