Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Cebolada is one of the simplest and most common ways to prepare cod in Portugal: half-moon onions, plenty of olive oil and desalted fish.
It works with both thick slices and flakes — the key is to cook the onions until they are soft and lightly browned, without burning.
Ingredients
- 600 g of desalted cod in slices or flakes
- 4 large onions cut into thin half-moons
- 3 sliced garlic cloves
- 120 ml of olive oil
- 1 bay leaf
- Chopped parsley
- Black pepper
- Salt only if necessary
Method
- Sauté the onions in olive oil over medium-low heat, with the bay leaf, until they are soft and translucent.
- Add the garlic and cook for another 2 minutes.
- Add the cod and mix gently.
- Cover the pan and let it cook over low heat for 10 to 15 minutes.
- Remove the lid, let the excess liquid evaporate and drizzle with more olive oil if desired.
- Season with pepper, finish with parsley and serve immediately.
Tips from Empório Portugal
- Thin onions cook more evenly.
- Taste the cod for salt before seasoning.
- Serve with boiled potatoes or bread to soak up the olive oil.
Possible substitutions in Brazil
- Red onion gives different colour and sweetness.
- Cod steaks can be replaced with flakes to reduce the cooking time.
Pairing
Dry white wine or Vinho Verde. 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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