Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Stewed cod requires time and gentle heat: vegetables, flakes, and olive oil in cooking that concentrates flavor.
Each region has preferred vegetables — carrot, zucchini, potato, and chickpeas are frequently used.
Ingredients
- 700 g of desalted cod in flakes
- 2 carrots sliced
- 2 zucchinis in half-moons
- 4 potatoes in pieces
- 2 onions
- 3 cloves of garlic
- 120 ml of olive oil
- 200 g of cooked chickpeas (optional)
- Bay leaf, pepper, and parsley
Preparation method
- Sauté onion and garlic in olive oil.
- Add carrot and potato, stirring for 5 minutes.
- Add water to partially cover.
- Cook for 15 minutes.
- Add zucchini and chickpeas, if using.
- Place cod flakes on top.
- Cover and stew on low heat for 25 minutes.
- Finish with parsley and raw olive oil.
Tips from Empório Portugal
- Zucchini is added at the end to avoid breaking down.
- Stew improves slightly the next day.
- Only taste for salt at the end.
Possible substitutions in Brazil
- White beans can replace chickpeas.
- White wine in the sauté adds depth.
Pairing
Medium red or full-bodied white. 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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