Transmontana-style Codfish
Ingredients
2 slices of dry-cured ham
Olive oil to taste
1 onion
2 cloves garlic
1 ripe tomato
1 glass Port wine
1 cup white wine
1 dessertspoon flour
Salt to taste
Black pepper to taste
Mashed potato to taste
1 egg
Parsley to taste
Preparation
The word “Transmontana” refers to the northern Portuguese region of Trás-os-Montes. Try this recipe made with the best Portuguese Cured Codfish – Riberalves – and enjoy!
Thaw the codfish loins, rinse them under cold running water, and dry them well with kitchen paper. Remove the skin from each loin and then make a cut in them, lengthwise down the middle, without cutting all the way through.
Put the slices of dry-cured ham into a soup dish, cover them with water, and leave to soak for 5 minutes. Drain and place a slice of ham inside each loin. Arrange the codfish loins in an ovenproof dish greased with olive oil.
Cut the onions into half-moons and mince the garlic cloves, then soften them in olive oil. Pour over the fish. Add a dash of olive oil to the same pan in which you cooked the onion, then add the chopped, skinned tomato and cook for 1 minute. Add the Port wine, turn the heat up high and cook for 1 minute more. Add the white wine mixed well with the flour, season with salt and black pepper, and cook for another 2-3 minutes. Pour over the fish and onions.
Use a pastry bag to pipe mounds of mashed potato around the codfish. Brush with beaten egg and bake in a preheated oven at 200 °C for approximately 20 minutes.
Decorate your Transmontana-style Codfish with chopped parsley and serve immediately.