Alentejo Codfish Açorda

Ingredients

2 Riberalves Traditional Ready-to-Cook Codfish Steaks
Olive oil to taste
4 cloves garlic
1 litre water
Salt to taste
2 eggs
4 slices of Alentejo bread
Fresh coriander to taste

Preparation

Fancy making a delicious regional recipe from the Alentejo? Then don’t delay. Give our recipe for Alentejo Codfish Açorda a try and enjoy!

Thaw the codfish steaks.

Soften the chopped garlic cloves in olive oil. Add the hot water and, when it boils, the codfish steaks. Cook for about 10 minutes (until the flesh of the fish begins to come apart nicely).

Once the codfish steaks are cooked, remove them from the pan but leave the pan on the heat. Turn the heat down low, season the broth with salt, add the eggs one by one and let them poach for 3 to 4 minutes.

Place two slices of bread on each plate and sprinkle with plenty of chopped coriander. Remove the skin and bones from the fish, flake it, and arrange the flakes over the bread. Add a poached egg to each plate, drizzle with the broth, and sprinkle with chopped coriander.

Serve your Alentejo Codfish Açorda immediately.

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