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

About the recipe

Shredded Cod with Eggs is one of the most practical ways to use leftovers or thin flakes of desalted fish.

It can be made as scrambled eggs, as an omelet, or with poached eggs on top — each household has its preference.

Ingredients

400 g of desalted shredded cod
4 eggs
1 small chopped onion
2 cloves of garlic
60 ml of olive oil
Chopped parsley
Black pepper

Preparation method

Sauté onion and garlic in olive oil until softened.
Add the shredded cod and sauté for 3 to 4 minutes.
Lightly beat the eggs and pour over the cod.
Stir over low heat until the eggs coagulate, keeping a creamy texture.
Season with pepper and finish with parsley.
Serve hot, with bread or boiled potatoes.

Tips from Empório Portugal

Remove from heat when the eggs are still slightly moist.
Very dry flakes gain juiciness with an extra spoonful of olive oil.
Works well as a filling for bread or toast.

Possible substitutions in Brazil

Quail eggs reduce individual servings.
Onion can be replaced with leeks.

Pairing

Light white wine or a glass of Vinho Verde. 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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Shredded Cod with Eggs