Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
The name refers to an Iberian inspiration, but the Portuguese table usually adapts the preparation with plenty of olive oil and well-desalted cod.
It is a colorful recipe, baked or in a pot, with tomato, bell peppers, and potatoes.
Ingredients
- 4 pieces of desalted cod
- 700 g of sliced potatoes
- 2 sliced onions
- 1 red bell pepper
- 1 yellow bell pepper
- 3 tomatoes
- 3 cloves of garlic
- 100 ml of olive oil
- Olives and parsley
Preparation method
- Cook the potatoes until almost tender.
- Sauté onion, garlic, tomato, and bell peppers in olive oil.
- Arrange potatoes and cod in a serving dish.
- Top with the sauté and more olive oil.
- Bake until the cod flakes easily.
- Finish with olives and parsley.
Tips from Empório Portugal
- Do not overcook the potatoes before baking.
- Strips of bell peppers make the dish look nice.
- The tomato should form a sauce, not loose water.
Possible substitutions in Brazil
- Green bell pepper can be added in small amounts.
- Peeld tomatoes help when fresh tomatoes are not ripe enough.
Pairing
Young Portuguese white or dry rosé. 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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