Shredded Cod with Olive Oil

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Shredded Cod with Olive Oil is a straightforward preparation, very common in appetizers, snacks, and informal Portuguese tables.

The secret lies in the quality of the desalted cod, the fruity olive oil, and the brief sauté of garlic — without exaggerations that mask the fish.

As with many Portuguese recipes, there are variations by region, family, and cook; some households add red onion, peppers, or boiled eggs.

Ingredients

• 500 g of desalted cod
• 120 ml of extra virgin olive oil
• 4 cloves of sliced garlic
• Chopped parsley and cilantro to taste
• 1 tablespoon of white wine vinegar (optional)
• Freshly ground black pepper
• Black olives for serving

Preparation method

1. Cook the desalted cod in hot water until tender; drain, remove skin and bones, and shred into flakes.
2. Heat half of the olive oil in a large skillet over medium heat.
3. Add the garlic and let it lightly brown, without darkening.
4. Add the shredded cod and stir for 3 to 4 minutes, being careful not to break it apart.
5. Remove from heat, drizzle with the remaining raw olive oil, and mix in parsley and cilantro.
6. If you desire more freshness, add a tablespoon of white vinegar.
7. Season with pepper and serve warm or at room temperature, with olives.

Tips from Empório Portugal

• Do not overcook the cod — firm flakes look more elegant.
• The olive oil should be of good quality; it is the star of this recipe.
• It works very well as an appetizer before heartier dishes.

Possible substitutions in Brazil

• Cilantro can be reduced or replaced with parsley, according to the table's taste.
• Vinegar can be omitted for a milder version.

Pairing

Young Vinho Verde or dry sparkling wine. Content intended for those over 18 years old. Drink in moderation.