Cod would have arrived in the Iberian Peninsula through the Vikings, who traded this fish for salt. In the Middle Ages, since the Christian calendar required fasting near major religious holidays and also because during this period the consumption of meat was prohibited, the Portuguese began to consume fish and, later, dried cod, which was easily consumed from anywhere in the country. Cod entered Portuguese cuisine around the 14th century and became popular over time; As meat was quite expensive and there were problems with the supply of fresh fish inland, cod became a food for the most popular classes. The truth is that cod is such an important fish for the Portuguese that a local saying states that “there are 365 ways to prepare cod, one for each day of the year.” Other popular expressions attest to the importance of this fish: “give me cod!” or “tighten the cod here,” arose from the analogy between the dried and flattened cod, which was so consumed in Portugal, and the shape of the open hand when people initiate their “handshakes.” But let’s leave these curiosities aside and get to what really matters. Try this traditional Bacalao à Lidador recipe… it will be one of the 365 ways to cook this fish! Don’t forget to give your own touch to this traditional recipe.

INGREDIENTS (for 6 people)
– 6 pieces of desalted cod – q.b. Oil
– 2 cups of vinegar
– 6 peppercorns
– 3 cloves of garlic
– q.b. Parsley
– 1 Walnut Butter per piece
– 1 bay leaf
– 4 potatoes MISE EN PLACE
– Bowl
– Cutting board
– Oven
– Saucepan
– Grill

PREPARATION
Clean the cod fillets of skin and thick bones and place them comfortably in a clay baking dish.
Drizzle with plenty of olive oil, season with 3 crushed garlic cloves, a bay leaf, 6 peppercorns, 2 teaspoons of vinegar, and 1 walnut of butter on each fillet.
Preheat the oven to medium temperature (180°C). Bake, basting occasionally with the sauce that forms at the bottom of the dish, until the cod is golden.
Remove from the oven and serve with mashed potatoes. They are served sprinkled with chopped garlic and parsley.