Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Migas com bacalhau reflect the Portuguese tradition of resourceful cooking, making good use of bread, olive oil, garlic and cod flakes.
The key is the texture of the migas — moist, loose and fragrant, without becoming a compact paste.
Ingredients
- 400 g desalted cod flakes
- 300 g coarsely grated wheat bread
- 150 ml of olive oil
- 4 cloves of garlic
- 200 ml of hot water
- Salt (in moderation)
- Pepper and coriander
Method
- Lightly moisten the grated bread with warm water — just enough to dampen it.
- Heat olive oil and brown the garlic without burning it.
- Add the bread and stir over low heat until fragrant.
- Add water little by little, stirring constantly.
- When the migas are loose, add the cod.
- Stir together gently for 5 minutes.
- Season with pepper and coriander.
- Serve immediately.
Tips from Empório Portugal
- Stir constantly to avoid lumps.
- The cod is already salty, so taste before adding any salt.
- Day-old bread works best.
Possible substitutions in Brazil
- Cornbread can replace part of the bread.
- Some Alentejo variations include raisins.
Pairing
A light red wine from Beira Interior or an Alentejo 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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