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

About the recipe

Cod Açorda combines two strong presences in Portuguese cuisine: bread and cod.

The dish should be moist, fragrant with garlic and cilantro, with a rustic texture and a flavor of smart utilization.

Ingredients

350 g of desalted cod in flakes
4 cups of rustic bread in pieces
4 cloves of garlic
80 ml of olive oil
Cilantro or chopped parsley
700 ml of hot broth
2 optional eggs
Salt and pepper

Preparation method

Scald the cod and reserve hot broth.
Sauté garlic in olive oil without burning.
Add the bread and moisten with the broth gradually.
Add the cod and stir until a creamy mixture forms.
If using eggs, incorporate them at the end over low heat.
Finish with fresh herbs and olive oil.

Tips from Empório Portugal

Stale bread absorbs the broth better.
The açorda should be moist, not dry.
Cilantro marks the Alentejo flavor.

Possible substitutions in Brazil

Italian or naturally leavened bread works well.
Parsley replaces cilantro for a milder taste.

Pairing

White from Alentejo or cold tea without sugar. Content intended for those over 18 years old. Drink in moderation.

Editorial note from Empório Portugal

This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.

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Cod Açorda