Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau à moda do Porto celebrates generous platter-style cooking, with recognizable ingredients and family-table flavour.
The Empório Portugal editorial version keeps the spirit of the dish: cod flakes, potatoes, eggs and carefully measured olive oil.
Ingredients
- 600 g desalted cod, flaked
- 800 g of potatoes
- 2 sliced onions
- 3 garlic cloves
- 4 hard-boiled eggs
- 100 ml olive oil
- Chopped parsley
- Olives
- Pepper
Method
- Cook sliced potatoes until firm.
- Blanch the salt cod and separate it into large flakes.
- Sauté onions and garlic in olive oil.
- Combine the potatoes, cod and sautéed onions in an ovenproof dish.
- Bake briefly until heated through and the flavours meld.
- Finish with eggs, parsley and olives.
Tips from Empório Portugal
- Large flakes give a more elegant look.
- The oven should heat the dish through without drying it out.
- Good quality olive oil is the sauce for the dish.
Possible substitutions in Brazil
- Parsley can be combined with chives.
- Halved baby potatoes also work well.
Pairing
A white wine from the Douro. 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.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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