Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Roasted peppers support the cod with natural sweetness and juices that form an aromatic broth.
It is a versatile recipe: it works as a main dish or with simple white rice on the side.
Ingredients
- 500 g of desalted cod in pieces
- 2 red peppers
- 1 yellow pepper
- 2 onions
- 3 ripe tomatoes
- 4 cloves of garlic
- 120 ml of olive oil
- Bay leaves
- Pepper and parsley
Preparation method
- Preheat the oven to 190 °C.
- Cut peppers and onions into thick strips.
- Arrange vegetables and tomatoes in a baking dish.
- Drizzle with olive oil, garlic, and bay leaves.
- Bake for 15 minutes.
- Place the cod pieces on top.
- Drizzle with more olive oil and return to the oven for 25 minutes.
- Finish with chopped parsley.
Tips from Empório Portugal
- Well-ripened peppers are sweeter.
- Do not overlap the pieces too much for even cooking.
- The broth at the bottom of the baking dish is gold — serve it alongside.
Possible substitutions in Brazil
- Green pepper can be added to the mix.
- Canned peeled tomatoes can replace fresh tomatoes on busy days.
Pairing
Dry rosé or white with fruit. 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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