1.2 kg of codfish
1 cup of oil (240 ml)
4 medium onions, cut into fine slices
3 cloves of garlic, finely chopped
1 paprika pepper, chopped or to taste
200 g of smoked Portuguese linguiça, cut into slices
1 1/4 cups of cornmeal flour (125 g)
4 lightly beaten eggs
1.2 kg of codfish
1 cup of oil (240 ml)
4 medium onions, cut into fine slices
3 cloves of garlic, finely chopped
1 paprika pepper, chopped or to taste
200 g of smoked Portuguese linguiça, cut into slices
1 1/4 cups of cornmeal flour (125 g)
4 lightly beaten eggs
In a large bowl, place the codfish and add enough water to cover it
Leave it in the refrigerator for 24 hours, changing the water at least three times during this period, to desalinate
Remove the skin from the codfish and cut it into regular pieces
In a large frying pan, place the oil, onion, garlic, and paprika
Add the codfish and simmer over low heat
Cook, stirring occasionally, until the codfish starts to brown
Add the linguiça, cover, and cook for another 30 minutes or until the codfish is tender
Carefully transfer only the codfish to a terra cotta dish or oven-safe container
Preheat the oven to 180°C (medium)
Combine the cornmeal flour with the onion and linguiça in the frying pan
Mix well and spread over the top of the codfish
Cover with the lightly beaten eggs and place in the preheated oven for 15 minutes or until golden brown
Serves 500 calories per serving
A Portuguese red wine, such as Bairrada Frei João 91; Má Partilha 93; Quinta do Cotto 93
