Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Tostas de bacalhau reflect the resourceful side of Portuguese cooking, making good use of day-old bread, shredded cod and olive oil.
They work as a starter, light meal or sharing snack — quick to prepare and easy to serve.
Ingredients
- 300 g shredded desalted cod
- 6 slices of sandwich bread or cornbread
- 1 small onion, chopped
- 2 garlic cloves
- 80 ml olive oil
- Parsley or coriander
- Pepper and lemon
Method
- Sauté onion and garlic in half the olive oil.
- Add the shredded cod and sauté for 3 minutes.
- Season with pepper and herbs.
- Toast the bread slices until crispy.
- Lightly rub with garlic.
- Arrange the cod over each slice.
- Drizzle with remaining olive oil.
- Serve with lemon.
Tips from Empório Portugal
- Slightly dry bread toasts better.
- Do not overload the toast; a thin layer distributes the flavour more evenly.
- For extra colour, finish in the oven for 2 minutes.
Possible substitutions in Brazil
- Cornbread gives a more rustic profile.
- Black pepper can be swapped for mild piri-piri.
Pairing
A young Vinho Verde or a light 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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