Cod Salad with Peppers

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

About the recipe

This salad combines the saltiness of cod with the sweetness of roasted peppers, creating a cold dish that is highly appreciated on Portuguese summer tables.

The peppers can be roasted in the oven or over an open flame until the skin darkens and the flesh becomes soft and aromatic.

As with many Portuguese recipes, there are variations by region, family, and cook — some versions include chickpeas, boiled eggs, or red onion.

Ingredients

• 500 g of desalted cod
• 3 red bell peppers
• 2 yellow bell peppers
• 1 thinly sliced red onion
• 100 ml of extra virgin olive oil
• 2 cloves of minced garlic
• Chopped parsley
• Black pepper
• White wine vinegar to taste

Preparation method

1. Roast the whole peppers at 200 °C for about 25 minutes, until the skin wrinkles; place in a plastic bag, let sweat, and remove the skin and seeds.
2. Cut the peppers into wide strips and set aside.
3. Cook the desalted cod, drain, flake into pieces, and let cool.
4. In a salad bowl, mix the cod, peppers, and red onion.
5. Season with olive oil, garlic, vinegar, pepper, and parsley.
6. Let rest for 15 minutes before serving to allow the flavors to meld.
7. Serve cold or at room temperature.

Tips from Empório Portugal

• Well-roasted peppers gain natural sweetness — avoid raw bell peppers in this recipe.
• Drain the cod well so the salad doesn't become watery.
• Prepare in advance; resting improves the flavor.

Possible substitutions in Brazil

• Yellow bell peppers can be replaced with roasted green ones, which have a more bitter taste.
• Red onion can be substituted with sautéed and cooled white onion.

Pairing

Light white or dry rosé. Content intended for those over 18 years old. Drink responsibly.