Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau com couve is a cold season dish: thinly sliced Portuguese cabbage, potatoes and generous cod flakes.
The combination of slightly bitter greens and salty fish calls for balance — olive oil and slow cooking bring the dish together.
Ingredients
- 500 g desalted cod flakes
- 500 g finely chopped Portuguese cabbage
- 4 diced potatoes
- 1 onion
- 3 garlic cloves
- 100 ml of olive oil
- Bay leaves and pepper
- Salt (in moderation)
Method
- Cook diced potatoes until they are almost done.
- Sauté the onion and garlic in the olive oil.
- Add the cabbage and cook until wilted.
- Add potatoes and a little water.
- Cover and cook for 10 minutes.
- Add cod flakes.
- Cook for another 8 minutes on low heat.
- Adjust seasonings and serve with olive oil on top.
Tips from Empório Portugal
- Finely sliced cabbage cooks faster and is less fibrous.
- Do not let the cabbage lose its bright colour.
- Cornbread is an excellent accompaniment.
Possible substitutions in Brazil
- Collard greens can replace Portuguese cabbage.
- Cooked chickpeas can be added for a heartier version.
Pairing
Vinho Verde or a young Minho red 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.
Submit my recipe