Bacalhau desfiado com azeite

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

About the recipe

Bacalhau desfiado com azeite is a direct preparation, very common in starters, snacks and informal Portuguese tables.

The secret is in the quality of the desalted cod, the fruity olive oil and the short garlic sauté — without exaggerations that mask the fish.

As with many Portuguese recipes, there are variations by region, family and cook; some houses add red onion, peppers or boiled eggs.

Ingredients

• 500 g of desalted cod
• 120 ml extra virgin olive oil
• 4 sliced garlic cloves
• Chopped parsley and coriander, to taste.
• 1 tablespoon white wine vinegar (optional)
• Freshly ground black pepper
• Black olives for serving

Method

1. Cook the desalted cod in hot water until tender; drain, remove the skin and bones, and shred into flakes.
2. Heat half the olive oil in a large frying pan over medium heat.
3. Add the garlic and let it brown lightly, without darkening.
4. Add the shredded cod and stir for 3 to 4 minutes, stirring carefully.
5. Remove from the heat, drizzle with the remaining raw olive oil and mix in the parsley and coriander.
6. If you want more freshness, add a spoonful of white vinegar.
7. Season with pepper and serve warm or at room temperature, with olives.

Tips from Empório Portugal

• Do not break up the cod too much over the heat — firm flakes give the dish a better texture and presentation.
• Use good-quality olive oil; it is the star of this recipe.
• It works well as a starter before richer dishes.

Possible substitutions in Brazil

• Use less coriander, or replace it with parsley, according to taste.
• Vinegar can be omitted for a milder version.

Pairing

A young Vinho Verde or a dry sparkling wine. Content intended for people over 18 years of age. Drink in moderation.