Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau à Minhota is an eye-catching recipe, marked by olive oil, onion and golden potatoes.
The dish highlights thick cod fillets and intense flavour, with the typical generosity of Minho cooking.
Ingredients
- 4 desalted cod fillets
- 800 g sliced potatoes
- 2 sliced onions
- 1 red bell pepper in strips
- 4 cloves of garlic
- 100 ml olive oil
- Flour to coat the cod
- Black olives
- Parsley and pepper
Method
- Pat the cod fillets dry and lightly coat them in flour.
- Brown the cod in olive oil and set aside.
- Fry or bake sliced potatoes.
- Sauté onion, garlic and pepper in olive oil.
- Arrange the potatoes and cod on a serving platter and spoon the sautéed onion mixture over them.
- Finish with olives and parsley.
Tips from Empório Portugal
- Dry the cod well so that it browns without splashing.
- The onions should be soft and plentiful.
- The dish needs to arrive at the table well drizzled with olive oil.
Possible substitutions in Brazil
- Regular potatoes work well.
- Bell pepper can be omitted for a more delicate version.
Pairing
A white Vinho Verde or a light red wine from Minho. 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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