Salada de bacalhau com pimentos

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

About the recipe

This salad combines the saltiness of cod with the sweetness of roasted peppers, creating a cold dish much appreciated on Portuguese summer tables.

The peppers can be roasted in the oven or over the flame, until the skin darkens and the pulp is soft and aromatic.

As with many Portuguese recipes, there are variations by region, family and cook — some versions include chickpeas, boiled eggs or red onion.

Ingredients

• 500 g of desalted cod
• 3 red peppers
• 2 yellow peppers
• 1 thinly sliced red onion
• 100 ml extra virgin olive oil
• 2 garlic cloves
• Chopped parsley
• Black pepper
• White wine vinegar to taste

Method

1. Roast the peppers whole at 200°C for about 25 minutes, until the skins wrinkle. Place them in a food-safe bag or covered bowl and let them steam briefly, then remove the skins and seeds.
2. Cut the peppers into wide strips and set aside.
3. Cook the desalted cod, drain, shred into pieces and let cool.
4. In a salad bowl, mix cod, peppers and red onion.
5. Season with oil, garlic, vinegar, pepper and parsley.
6. Leave to rest for 15 minutes before serving so the flavours can meld.
7. Serve cold or at room temperature.

Tips from Empório Portugal

• Properly roasted peppers gain natural sweetness — avoid raw peppers in this recipe.
• Drain the cod well so the salad does not become watery.
• Prepare in advance; rest improves the flavour.

Possible substitutions in Brazil

• Yellow peppers can be swapped for roasted green peppers, which have a more bitter flavour.
• Red onion can be replaced with cold sautéed white onion.

Pairing

A light white wine or a dry rosé. Content intended for people over 18 years of age. Drink in moderation.