Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Migas with cod come from the kitchen of leftovers: bread crumbs, olive oil, garlic, and fish flakes.
The secret is in the texture of the migas — moist, loose, and fragrant, without turning into a compact mass.
Ingredients
- 400 g of desalted cod in flakes
- 300 g of coarsely grated wheat bread
- 150 ml of olive oil
- 4 cloves of garlic
- 200 ml of hot water
- Salt (in moderation)
- Pepper and coriander
Preparation method
- Slightly hydrate the bread crumbs with warm water — just to moisten.
- Heat olive oil and sauté garlic without burning.
- Add the bread and stir over low heat until fragrant.
- Add water gradually, stirring constantly.
- When the migas are loose, add the cod.
- Gently mix for 5 minutes.
- Season with pepper and coriander.
- Serve immediately.
Tips from Empório Portugal
- Always stir to avoid lumps.
- Salted cod — taste before salting.
- Day-old bread works best.
Possible substitutions in Brazil
- Cornbread can replace part of the bread.
- Raisins are used in some variations from Alentejo.
Pairing
Light red from Beira Interior or white from Alentejo. 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 the region, family, and cook.
Do you have a family Portuguese recipe?
Send it to the Empório Portugal community. Submitted recipes undergo review before any publication.
Submit my recipe