Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
The umbrella name encompasses regional variations, but the spirit is the same: cod in steaks with potato, egg, and olive oil.
This editorial version favors simplicity in the pot and a clean presentation, without losing the festive character of the dish.
Ingredients
- 600 g of desalted cod in steaks
- 4 boiled potatoes in slices
- 4 eggs
- 2 sliced onions
- 100 ml of olive oil
- Black olives
- 2 cloves of garlic
- Parsley and coriander
- Black pepper
Preparation method
- Cook the potatoes until soft and set aside.
- Sauté onion and garlic in olive oil until softened.
- Add the steaks and cook on low heat for 8 minutes.
- Poach the eggs in water with vinegar.
- Arrange potatoes and cod on a serving dish.
- Top with sautéed onion and oil from the pan.
- Place the poached eggs on top.
- Garnish with olives and fresh herbs.
Tips from Empório Portugal
- Poached egg should have a creamy yolk — remove carefully.
- Drizzle with hot oil from the pan at the time of serving.
- Variations include a quick gratin in the oven.
Possible substitutions in Brazil
- Poached egg can replace the poached one.
- Boiled potato can be replaced with baked potato.
Pairing
Young green or white from Dão. 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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