1.5 kg of salted cod
1 1/2 cups of olive oil
5 thinly sliced onions
3 minced garlic cloves
to taste, paprika from finger-shaped pepper
250 g of Portuguese-style defatted linguiça, cut into thin slices
1 1/2 cups of cornmeal flour
5 slightly beaten eggs
1.5 kg of salted cod
1 1/2 cups of olive oil
5 thinly sliced onions
3 minced garlic cloves
to taste, paprika from finger-shaped pepper
250 g of Portuguese-style defatted linguiça, cut into thin slices
1 1/2 cups of cornmeal flour
5 slightly beaten eggs
Soak the salted cod in enough water to cover it for 24 hours beforehand
Change the water a few times
Drain
Remove the skin and cut the cod into regular pieces
In a frying pan, add olive oil, onions, garlic, and paprika
Add the cod and cook over low heat, stirring occasionally until the onion is soft
Add the linguiça, cover the pan, and cook for another 30 minutes
Carefully remove the cod and place it in a terra cotta or ceramic dish
Combine cornmeal flour with onions and linguiça in the frying pan, then spread it over the cod
Top with eggs and bake in a moderate oven preheated for about 15 minutes, until golden brown
Repeat every 15 minutes.
