Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Cod à transmontana reflects the hearty cuisine of the Portuguese interior: generous potatoes, abundant onions, and quality olive oil.
It is a dish for a platter or oven, very present on special occasions and Sunday lunches.
Ingredients
- 800 g of desalted cod in flakes
- 8 medium potatoes
- 4 onions
- 200 ml of olive oil
- 4 cloves of garlic
- 2 bay leaves
- Black pepper
- Chopped parsley
Preparation method
- Cook the potatoes with their skins, peel, and cut into thick slices.
- Sauté onions and garlic in olive oil with bay leaves until softened.
- Add the cod and cook for 10 minutes.
- Add the potatoes and mix gently.
- Season with pepper and let cook for another 5 minutes.
- Transfer to a platter, drizzle with olive oil, and finish with parsley.
- Serve hot, with wheat or corn bread.
Tips from Empório Portugal
- Firm potatoes hold up better during cooking.
- Let rest for five minutes before serving.
- Extra olive oil at the end enhances the flavor.
Possible substitutions in Brazil
- Sweet potatoes can replace some of the regular potatoes.
- Leeks complement the onion.
Pairing
Young red from Trás-os-Montes or full-bodied white. 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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