Cold Cod with Potatoes

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

About the recipe

Cold Cod with Potatoes is a classic of Portuguese simplicity: boiled potatoes, cod flakes, onion, and plenty of olive oil.

It appears at summer lunches, fairs, and also as a smart way to reuse leftover boiled cod.

As with many Portuguese recipes, there are variations by region, family, and cook — boiled eggs, olives, or roasted peppers are often included.

Ingredients

• 500 g of desalted cod
• 600 g of medium potatoes
• 1 medium onion in thin slices
• 100 ml of extra virgin olive oil
• 2 cloves of minced garlic
• Chopped parsley
• Black pepper
• Green or black olives for serving

Preparation method

1. Cook the potatoes with skin in salted water until soft; drain, peel, and cut into thick slices.
2. Cook the desalted cod, drain, shred, and let cool completely.
3. In a serving dish, alternate layers of potato, cod, and onion.
4. Generously drizzle with olive oil, garlic, and pepper.
5. Let rest for at least 20 minutes before serving.
6. Finish with parsley and olives.

Tips from Empório Portugal

• Warm potatoes absorb olive oil well; serve when at room temperature.
• Use quality pre-cooked cod — the dish depends on it.
• It works as a light main dish or generous starter.

Possible substitutions in Brazil

• Asterix or agate potatoes maintain good texture after cooking.
• Onion can be macerated in vinegar beforehand to soften the flavor.

Pairing

White Vinho Verde or dry sparkling wine. Content intended for those over 18 years old. Drink responsibly.