For the garlic-porto and shrimp
6 medium-sized garlic cloves (1 kg)
1/2 cup of butter
1/4 cup of olive oil
4 tablespoons of salt
6 minced garlic cloves
1/4 cup of olive oil
1.5 kg of medium-sized prawns, cleaned
1 can of peeled tomatoes (400 g)
1 tablespoon of oregano
3 tablespoons of all-purpose flour dissolved in 3 tablespoons of water
For the cod
4 liters of water
3 and 1/3 cups of white cornmeal (390 g)
For the garlic-porto and shrimp
6 medium-sized garlic cloves (1 kg)
1/2 cup of butter
1/4 cup of olive oil
4 tablespoons of salt
6 minced garlic cloves
1/4 cup of olive oil
1.5 kg of medium-sized prawns, cleaned
1 can of peeled tomatoes (400 g)
1 tablespoon of oregano
3 tablespoons of all-purpose flour dissolved in 3 tablespoons of water
For the cod
4 liters of water
3 and 1/3 cups of white cornmeal (390 g)
Prepare the garlic-porto and shrimp: cut the garlic cloves into slices, using about 10 cm of the green part. Reserve
In a large frying pan, melt the butter with 1/4 cup of olive oil over medium heat
Add the garlic slices and sauté them in high heat, stirring occasionally, until they become soft, for about 15 minutes
Season with 2 tablespoons of salt and reserve
In a large frying pan, over medium heat, sauté the garlic in 1/4 cup of olive oil, for about 2 minutes, stirring occasionally, until it becomes soft
Add the shrimp and sauté for 5 minutes, stirring occasionally, until they become pinkish
Add the tomatoes with their juices from the can, oregano, remaining salt, and cook for about 5 minutes, stirring occasionally
Mix in the all-purpose flour dissolved in water, and cook until the sauce thickens. Reserve
Prepare the cod: In a large pot, bring the water to a boil over high heat
Slowly add the cornmeal, allowing it to fall like rain onto the water
Cook for about 50 minutes, stirring constantly, until the cod becomes tender
Spread the cod at the bottom of a baking dish
Above it, distribute the reserved garlic-porto and, cover with the shrimp
Serve hot
