Encyclopedia of Codfish

Provençal Cod

#codfish
#pepper
#tomato
#bayleaf
Geography
Mediterranean Area
5
Pessoas
65
Minutos
Origin

The Provençal Cod recipe is referenced for the first time in Lucas Rigaud’s 1780 book Cozinheiro Moderno ou a Nova Arte de Cozinha.

History

Whenever a dish is referred to as being ‘Provençal’, we can presume it is made with olive oil, garlic, and plenty of herbs, which were numerous in the region of Provence, in the south of France. Although its historic origin is not precise, we believe that this codfish recipe has Mediterranean influence, since Portuguese cuisine – like any other – owes and retrieves creations from close regions or cultures with which it has been in contact.

It is also important to remember that chefs – and cook books – travel: maybe this is the French influence that Lucas Rigaud (cook to Queen Mary I) highlighted in his book Cozinheiro Moderno ou a Nova Arte de Cozinha, in 1780, during the Enlightenment.

Recipe
Ingredients
4 soaked codfish loins
2dl (0.3pt) of olive oil or melted butter
2 cloves of garlic
Salt and Pepper to taste
Chopped parsley to taste
Anise
1 onion
1 tsp of thyme
Juice from half a lemon or 2 tbsp of white wine
500g (17oz) of ripe tomatoes
250g (8oz) of green pepper
250g (8oz) of red pepper
1 bay leaf
Confection

Prepare and thickly slice the codfish and place it in a bowl of water; let it soak for 36 hours changing the water every six hours. Then place the codfish in a roaster and let it roast for one hour with the oven at 180ºC (356ºF) until it is brown. In the meantime prepare the sauce: add olive oil or butter, sliced onion, and chopped garlic to another pan until they brown; then add tomato, the peppers, bay leaf, thyme, anise, wine or lemon juice, and salt. Mix all the ingredients together and let it cook in medium heat for 15 minutes; you can also add olives if you wish. Remove the sauce from the heat and sprinkle parsley. Remove the codfish from the oven, garnish with the sauce, and it is ready to serve.

Crédito Fotografia
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referências bibliográficas

Rigaud. L. (1780). Cozinheiro Moderno ou a Nova Arte de Cozinha. Lisboa : na Offic. Patriarc. de Francisco Luiz Ameno.

Sobral, J. M.; Rodrigues, P. (2013) O “fiel amigo”: o bacalhau e a identidade portuguesa. Etnográfica 17 (3), p.619-649.

http://www.virgiliogomes.com/index.php/cronicas/626-bacalhau

VVAA (2016). As melhores receitas de Bacalhau – Ideias para + de 100 refeições. Impala

Guedes, F. (2001). As 100 maneiras de cozinhar Bacalhau e outros peixes. Publicações Dom Quixote

VVAA (2003) O Grande Livro das Receitas de Bacalhau. Impala

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