1.2 kg of salted cod
1 xícara (240 ml) of olive oil
4 medium onions, thinly sliced
3 finely chopped garlic cloves
1 teaspoon paprika or to taste
200 g of smoked Portuguese linguiça, cut into thin slices
1 1/4 xícara (125 g) of cornmeal
4 eggs lightly beaten
1.2 kg of salted cod
1 xícara (240 ml) of olive oil
4 medium onions, thinly sliced
3 finely chopped garlic cloves
1 teaspoon paprika or to taste
200 g of smoked Portuguese linguiça, cut into thin slices
1 1/4 xícara (125 g) of cornmeal
4 eggs lightly beaten
In a large bowl, place the cod and add enough water to cover it
Leave it in the refrigerator for 24 hours, changing the water at least three times during that period, to desalinate
Remove the skin from the cod and cut it into regular pieces
In a large skillet, heat the olive oil, onions, garlic, and paprika
Add the cod and cook over low heat, stirring occasionally, until it starts to brown
Add the linguiça and cover; cook for an additional 30 minutes or until the cod is tender
Carefully transfer only the cod to a ceramic dish or baking sheet
Preheat the oven to 180°C (medium)
Mix the cornmeal with the onions and linguiça in the skillet
Mix well and spread over the top of the cod
Cover with beaten eggs and place in the preheated oven for 15 minutes or until golden brown
500 calories per serving
A Portuguese red wine, such as Bairrada Frei João 91; Mâ Partilha 93; Quinta do Côto 93
