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Codfish Cheek Bruschetta

A tasty and very inviting recipe for starters and snacks at any time of the day: Codfish Cheek Bruschetta. Try it out!


8 Riberalves Cod Cheeks
Olive oil q.b.
4 slices of Mafra or Alentejo bread
2 garlic cloves
100 g pitted green olives
flower of salt q.b.
oregano q.b.
6 tricolor peppers


To start preparing the Codfish Cheek Bruschetta, defrost the cheeks, rinse under cold running water, drain well and pat dry with absorbent paper towels. In a wide non-stick pan with olive oil sauté the codfish cheeks over a medium to high heat for 2-3 minutes, turning halfway through.

Set aside.

Toast the bread slices and, while hot, rub one side with 1 clove of peeled garlic cut in half.

For the olive paste: in a kitchen processor place the pitted olives, 1 clove of garlic, 25 ml of olive oil, coarse salt to taste and 1 tablespoon of oregano and grind to a paste consistency (more or less crumbly depending on taste).

In a frying pan with olive oil, soften the peppers cut into wide slices (without seeds).

Spread the olive paste on the bread slices, arrange the slices of pepper, the sautéed codfish cheeks, drizzle with a little olive oil, sprinkle with oregano and bake in a preheated oven at 200°C for 4 to 5 minutes.

Serve the the Codfish Cheek Bruschetta immediately with a drizzle of olive oil.



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