Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
The umbrella name encompasses regional variations, but the spirit is the same: cod steak with potatoes, egg and olive oil.
This editorial version keeps the preparation simple and the presentation clean, without losing the dish’s festive character.
Ingredients
- 600 g of desalted cod fillets
- 4 sliced boiled potatoes
- 4 eggs
- 2 sliced onions
- 100 ml of olive oil
- Black olives
- 2 garlic cloves
- Parsley and coriander
- Black pepper
Method
- Cook the potatoes until soft and set aside.
- Sauté onion and garlic in olive oil until softened.
- Add the steaks and cook over low heat for 8 minutes.
- Poach the eggs in water with vinegar.
- Arrange potatoes and cod on a platter.
- Cover with sautéed onion and oil from the pan.
- Place the poached eggs on top.
- Decorate with olives and fresh herbs.
Tips from Empório Portugal
- The poached eggs should have a runny yolk; lift them from the water carefully.
- Drizzle with hot oil from the pan when serving.
- Some variations finish the dish with a brief gratin in the oven.
Possible substitutions in Brazil
- Boiled potatoes can be replaced with baked potatoes.
Pairing
A young Vinho Verde or a Dão white wine. 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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