Encyclopedia of Codfish

Codfish Ensopado

#codfish
#bacon
#tomato
#pepper
#pennyroyal
#mint
Geography
Alto Alentejo
6
Pessoas
30
Minutos
Origin

The exact origin of this recipe is unknown. There are several dishes in Portugal with the name ‘ensopado’ usually designating dishes that are simmered with plenty of sauce.

History

According to Alfredo Saramago – one of the most famous gastronomes in Portugal –, this recipe is common in Crato, Alto Alentejo.

Recipe
Ingredients
1.8kg (3.9lbs) of codfish fillets cut high
250g (8oz) of diced peeled tomatoes
150g (5oz) of chopped onions
50g (1oz) of smoked bacon
3dl (1/2pt) of codfish broth
1dl (0.1pt) of olive oil
0.5dl (0.08pt) of white wine
10 mint leaves
4 sliced cloves of garlic
3 chopped cloves of garlic
1 sliced onion
1 julienne green pepper
1 diced red pepper
2 tbsp of pennyroyal
Bay leaves, salt, and pepper to taste
1.5kg (3.3lbs) of potatoes
Confection

Heat the bacon in olive oil until it turns brown and add garlic and chopped onions together with tomato and red pepper. Let it boil for five to six minutes and add white wine. Put the mixture in a blender and afterwards put it back in the heat. Add the codfish (soaked and diced) to the onions and sliced garlic, green pepper, and all the other ingredients. Leave it to simmer for 15 minutes with a lid on. Finally, season to taste and add herbs. Serve with baked potatoes in olive oil, white wine, and salt.

Crédito Fotografia
teleculinaria.pt
referências bibliográficas

Sobral, V. (2012) As Minhas Receitas de Bacalhau. Casa das Letras.

Saramago, A. (1998). Cozinha Alentejana. Assírio & Alvim

Dicionário Priberam da Língua Portuguesa