Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
The name refers to an Iberian inspiration, but Portuguese cooks typically adapt the preparation with plenty of olive oil and well-desalted salt cod.
It is a colourful baked or stovetop dish, with tomatoes, peppers and potatoes.
Ingredients
- 4 desalted cod fillets
- 700 g sliced potatoes
- 2 sliced onions
- 1 red bell pepper
- 1 yellow pepper
- 3 tomatoes
- 3 garlic cloves
- 100 ml olive oil
- Olives and parsley
Method
- Cook the potatoes until they are almost tender.
- Sauté the onion, garlic, tomatoes and peppers in olive oil.
- Arrange the potatoes and cod in an ovenproof dish.
- Spoon the tomato-and-pepper mixture over the top and drizzle with the remaining olive oil.
- Bake until the cod flakes easily.
- Finish with olives and parsley.
Tips from Empório Portugal
- Do not overcook the potatoes before baking.
- Bell pepper strips add colour to the dish.
- The tomatoes should cook down into a sauce rather than release excess water.
Possible substitutions in Brazil
- Green pepper can be used in small quantities.
- Peeled tomatoes help when fresh tomatoes are underripe.
Pairing
A young Portuguese white wine or a dry rosé. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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