Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Alentejo cod is close to the logic of olive oil cuisine: few ingredients, lots of flavour and respect for the product.
Potatoes, onions and garlic form the base — the desalted cod comes in at the end to prevent it from drying out.
Ingredients
- 650 g desalted cod flakes
- 5 sliced potatoes
- 3 onions
- 6 garlic cloves
- 180 ml Alentejo olive oil
- 1 bay leaf
- Coriander or parsley
- Black pepper
Method
- Sauté the onions and garlic in olive oil with the bay leaf.
- Add potatoes and cover with water until half their height.
- Cook until the potatoes are soft.
- Add the cod and cook for 8 to 10 minutes.
- Let the excess liquid evaporate.
- Season with pepper, finish with coriander and serve.
Tips from Empório Portugal
- Good quality olive oil defines the dish.
- Do not overmix to avoid breaking up the cod.
- Serve in the same clay pot, if possible.
Possible substitutions in Brazil
- Coriander can be swapped for parsley.
- Coração de Boi potatoes hold their shape well during cooking.
Pairing
An Alentejo red wine or an Antão Vaz white. 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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