Direct from the Alentejo, full of culture and flavour: Alentejo style codfish. How about preparing it at home and risking a new dish for your next meal?<\/p>\n\n\n\n
Blanch the cod fillets<\/a>, remove the skin, and flake them.<\/p>\n\n\n\n In an oven tray, preferably made of clay, pour half the olive oil, and arrange the codfish slices, the potatoes cut into rounds and the eggs cut into wedges, drizzle with the remaining olive oil, a little salt and pepper and the chopped parsley.<\/p>\n\n\n\n Bake in a hot oven at 200 \u00baC until golden brown. Serve with olives.<\/p>\n\n\n\nREADY TO TASTE GOOD!<\/strong><\/a><\/h2>\n","protected":false},"featured_media":4035,"template":"","categories":[56,38,52],"colecoes":[318,327,324,345],"tipos-bacalhau":[246],"class_list":["post-7899","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-spring-summer","category-starters-and-snacks","category-traditional","colecoes-appetisers-and-tidbits","colecoes-original-and-innovative","colecoes-special-occasions","colecoes-traditional","tipos-bacalhau-codfish-slices"],"acf":[],"yoast_head":"\n