Codfish “à Bulhão Pato”
Shall we combine the traditional and the innovative? Try the Codfish “à Bulhão Pato” and enjoy this explosion of flavours.
Ingredients
800 g of clams
4 cloves of garlic
1 dl of olive oil
juice of 1 lemon
1 bunch of coriander
Salt and pepper q.b.
Preparation
Shall we combine the traditional and the innovative? Try the Codfish “à Bulhão Pato” and enjoy this explosion of flavours.
Soak the clams in water beforehand. Defrost the codfish fillets and dry them with kitchen paper.
Peel and wash the garlic cloves and chop them finely. Chop the coriander roughly. Heat the olive oil in a frying pan, add the cod loins and fry them until golden brown on both sides. Then add the garlic and let it braise, stirring from time to time, until it is golden brown.
Then add the well-drained clams, season with a pinch of pepper and cook until they open. Add the chopped coriander and the lemon juice, check the seasoning, remove from the heat, and serve garnished to your liking. You can add in the Codfish “à Bulhão Pato” lemon slices.
Chef’s note:
If you use frozen clams, you do not need to soak them. Just let them defrost, rinse, and drain them well.