Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Cod à alentejana follows the logic of olive oil cuisine: few ingredients, lots of flavor, and respect for the product.
Potatoes, onions, and garlic form the base — the desalted cod is added at the end to avoid drying out.
Ingredients
- 650 g of desalted cod in flakes
- 5 potatoes in slices
- 3 onions
- 6 cloves of garlic
- 180 ml of Alentejo olive oil
- 1 bay leaf
- Cilantro or parsley
- Black pepper
Preparation method
- Sauté onions and garlic in olive oil with bay leaf.
- Add potatoes and cover with water up to halfway.
- Cook until the potatoes are tender.
- Add the cod and cook for 8 to 10 minutes.
- Let excess liquid evaporate.
- Season with pepper, finish with cilantro, and serve.
Tips from Empório Portugal
- Good quality olive oil defines the dish.
- Do not stir excessively to avoid breaking the cod.
- Serve in the clay pot, if possible.
Possible substitutions in Brazil
- Cilantro can be replaced with parsley.
- Heart of beef potatoes hold up well during cooking.
Pairing
Red from Alentejo or white from Antão Vaz. Content intended for those over 18 years old. Drink responsibly.
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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