Ensopado de bacalhau

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

Ensopado de bacalhau brings together flakes, potatoes and onion in a thick and fragrant broth.

Unlike drier cod preparations, the broth is an essential part of this dish — bread for dipping is almost mandatory.

Ingredients

• 600 g desalted cod, flaked
• 4 potatoes in pieces
• 2 onions
• 3 ripe tomatoes
• 4 cloves of garlic
• 100 ml of olive oil
• 500 ml of water or broth
• Bay leaves, pepper and parsley

Method

1. Sauté the onion and garlic in the olive oil.
2. Add chopped tomato and cook until it breaks down.
3. Add potatoes and water.
4. Cook for 15 minutes.
5. Add cod flakes.
6. Cover and cook over low heat for 20 minutes.
7. Adjust the liquid so the broth is full-bodied rather than watery.
8. Finish with chopped parsley.

Tips from Empório Portugal

• Avoid a vigorous boil after adding the cod.
• Mash one of the potatoes into the broth if it needs thickening.
• Let it rest for five minutes before serving.

Possible substitutions in Brazil

• White wine can replace part of the water.
• Red bell pepper adds extra sweetness.

Pairing

A light red wine or an Alentejo white wine. Content intended for people over 18 years of age. Drink in moderation.