Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Transmontana cod reflects the hearty cuisine of the Portuguese countryside: generous potatoes, abundant onions and quality olive oil.
It is a generous platter-style or oven-baked dish, often served on special occasions and for Sunday lunch.
Ingredients
- 800 g desalted cod flakes
- 8 medium potatoes
- 4 onions
- 200 ml of olive oil
- 4 cloves of garlic
- 2 bay leaves
- Black pepper
- Chopped parsley
Method
- Cook the potatoes in their skins, peel and cut into thick slices.
- Sauté onions and garlic in olive oil with bay leaves until they soften.
- Add the cod and cook for 10 minutes.
- Add the potatoes and mix gently.
- Season with pepper and cook for another 5 minutes.
- Transfer to a platter, drizzle with olive oil and finish with parsley.
- Serve hot, with wheat or corn bread.
Tips from Empório Portugal
- Firm potatoes hold up better to cooking.
- Let it rest for five minutes before serving.
- Extra olive oil at the end enhances the flavour.
Possible substitutions in Brazil
- Sweet potatoes can replace some of the regular potatoes.
- Leek makes a good addition to the onion.
Pairing
A young red wine from Trás-os-Montes or a full-bodied white wine. 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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