Ingredients (Serves 4)
- 1 kg of desalted codfish
- 500g cornbread
- 4 to 5 medium potatoes
- 5 cloves of garlic
- 150Ml Esporão DOP Norte Alentejano Extra Virgin Olive Oil
- 3 cloves of garlic
- 3 eggs
- 2 bay leaves
- 2 onions
- Salt and pepper at taste
Directions
Once the codfish is cooked, let it cool for a few minutes and start shredding it, removing the skin and bones. Meanwhile, start placing the potatoes cut into slices on a platter, greased with olive oil, arranging the potatoes at the base of the platter. Prepare the stew by placing theEsporão DOP Norte Alentejano Extra Virgin Olive Oil in a frying pan, and add the onions, sliced garlic and bay leaf, over low heat, stirring occasionally, until the onion becomes transparent. On the platter, add the boiled eggs cut into slices over the potatoes, and add the cooked and shredded codfish, then cover with the sautéed olive oil, onion, garlic, without the bay leaf.
Sprinkle the previous preparation with the bread, in order to form a crust and bake at 200ºC, about 15 minutes or until the bread is golden.
