If one thinks of Portuguese gastronomy, it does so by bringing to mind sardines, cream cakes and the eternal cod. Whether salted or fresh; in crumbs, in loins, in supreme or in fillets, he is the undisputed king of the portuguese cuisine.
There they boast that they have a recipe with cod for each day of the year. Among them is this: cod Portuguese style or bacalhau à Margarida da Praça. Very typical in the town of Viana do Castelo, located in the north of the country. It is a kind of cake made up of potato, cod and poached onion that could not be simpler or richer.
Peel and cut the onion into julienne. Heat a stock of extra virgin olive oil in a frying pan and fry it, adding a pinch of salt, over low heat for about 15 minutes or until it is very tender. We booked.
We roast the potatoes in the microwave for 6-7 minutes. The prick with a skewer all over the surface before inserting them into it. When they are tender, remove them and let them cool before peeling and laminating.
Sear the cod loins in a frying pan with a little oil for a maximum of one minute on both sides. Spread the potato slices on a baking tray, season and place the cod on top. Cover with the onion and cook in the oven, preheated to 200ºC for 10 minutes. Serve immediately with a little black pepper.
With what to accompany the Portuguese style cod or bacalhau à Margarida da Praça
I advise you to serve this recipe Cod Portuguese or hot bacalhau à Margarida da Praça, fresh from the oven, because if you let it cool it loses part of its charm. Accompanied with a green salad it is a great option for a complete meal.
In DAP | The 33 best cod recipes to enjoy the traditional Easter fish
In DAP | Fresh or salted cod? History, properties, and which is the best for each recipe according to chefs