Este prato é uma celebração dos sabores mais autênticos de Portugal, onde o bacalhau, rei da nossa gastronomia, é o protagonista. A combinação do lombo de bacalhau lascado com a textura rústica das migas de couve e broa, o toque adocicado do molho de pimentão e a simplicidade das batatinhas assadas resulta numa refeição rica, reconfortante e profundamente portuguesa.

Ingredientes (4 Pessoas)

  • 4 lombos de bacalhau demolhados
  • água
  • 250 ml de azeite
  • 2 colheres de sopa de pimentão doce
  • 300 gr de miolo de broa de milho
  • 500 gr de couve portuguesa em juliana
  • 6 dentes de alho
  • 500 gr de batatinhas
  • sal
  • pimenta
  • azeite

Preparação

  1. Comece por colocar água numa panela.
  2. Coloque os lombos de bacalhau.
  3. Deixe cozer 20 minutos, após ferver.
  4. Retire as postas, escorra e reserve.
  5. Lave a couve e coza-a em água temperada com sal e depois escorra-a.
  6. Descasque as batatinhas.
  7. Lave-as muito bem.
  8. Num pírex de ir ao forno, coloque as batatinhas.
  9. Tempere-as com sal e pimenta.
  10. Regue-as com azeite.
  11. Leve ao forno a 170º C, por cerca de 45 minutos, até estarem douradas de ambos os lados.
  12. Desligue o forno e reserve-as dentro do forno para manterem o calor.
  13. Lasque os lombos de bacalhau, eliminando pele e espinhas.
  14. Leve ao lume 100 ml de azeite, deixe aquecer.
  15. Adicione os dentes de alho picados e deixe cozinhar até começarem a ficar douradinhos.
  16. Junte o miolo de broa desfeito e mexa até ficar solto e ligeiramente douradinho.
  17. Adicione a couve, envolva muito bem e retire do lume.
  18. Num tachinho coloque os restantes 150 ml de azeite.
  19. Adicione as colheres de pimentão doce.
  20. Mexa bem até estar envolvido.
  21. Leve ao lume e vá mexendo durante 5 minutos.
  22. Sirva o bacalhau regado com este molho e acompanhado com as migas de couve e batatas assadas.

Ready to try a true Portuguese classic that showcases the nation’s most beloved ingredient? Here is the English version.

Flaked Cod Loin with Red Pepper Sauce and Cornbread Migas with Roasted Potatoes

Salt cod, or bacalhau, is more than just an ingredient in Portugal; it’s a national obsession. This recipe is a fantastic representation of how traditional Portuguese cooking elevates this humble fish into a sophisticated and hearty dish. The cod is simply poached and then flaked, allowing its delicate flavour and texture to shine. It’s a method you’ll appreciate, given your interest in authentic Portuguese fish preparations.

The accompaniments are just as important and traditional. Migas, a classic side dish from the Alentejo region, is a rustic and satisfying “bread mash” designed to use up stale bread. This version uses cornbread and cabbage, fried with garlic and olive oil, creating a wonderfully savoury and textured side that perfectly complements the fish. The whole dish is brought together by a vibrant red sauce made from olive oil infused with sweet paprika, adding colour and a subtle smoky sweetness.

Finally, no Portuguese meal would be complete without potatoes. Here, small new potatoes are roasted until golden and tender, offering a simple yet essential element to the plate. This dish is a beautiful symphony of classic Portuguese flavours and textures, a perfect centrepiece for a family meal and a great addition to your collection of authentic recipes.

Ingredients (Serves 4)

  • 4 salt cod loins, soaked
  • Water
  • 250ml olive oil
  • 2 tbsp sweet paprika
  • 300g cornbread crumbs
  • 500g Portuguese cabbage or collard greens, julienned
  • 6 cloves of garlic
  • 500g new potatoes
  • Salt
  • Pepper
  • Olive oil

Method

  1. Start by placing water in a large pan.
  2. Add the cod loins.
  3. Bring to a boil, then simmer for 20 minutes.
  4. Remove the cod, drain, and set aside.
  5. Wash the cabbage and cook it in salted boiling water until tender, then drain well.
  6. Peel the new potatoes.
  7. Wash them thoroughly.
  8. Place the potatoes in an ovenproof dish.
  9. Season them with salt and pepper.
  10. Drizzle them with olive oil.
  11. Roast in a preheated oven at 170°C (150°C Fan / Gas Mark 3) for about 45 minutes, until golden on both sides.
  12. Turn off the oven and leave the potatoes inside to keep warm.
  13. Flake the cod loins, removing any skin and bones.
  14. Heat 100ml of olive oil in a frying pan.
  15. Add the finely chopped garlic cloves and cook until they just start to turn golden.
  16. Add the crumbled cornbread and stir until it breaks up and is lightly toasted.
  17. Add the cooked cabbage, mix well, and remove from the heat.
  18. In a small saucepan, add the remaining 150ml of olive oil.
  19. Add the sweet paprika.
  20. Stir well until combined.
  21. Place over a low heat and stir for 5 minutes to infuse the oil.
  22. Serve the flaked cod drizzled with the red pepper sauce, accompanied by the cabbage migas and roasted potatoes.