Salted, dried cod is really a versatile and delicious option. No wonder one can find cookbooks in Portugal with 1001 recipe with this particular version of cod in the centre of attention. This recipe demostrates well how you can vary with healthy, fresh vegetables for your dinner with family or friends. The recipe is created by the restaurant Sociedade, in Parede outside Lisbon, Portugal.
For 4 persons
4 codfish loins, Terra do Bacalhau
400 g sweet potatoes, cut into cubes
1 egg plant, sliced
1 bundle of asparagus
2 garlic cloves, chopped
Chives, chopped, to taste
Cilantro sprouts, to decorate
Deshidrated olives in powder
2 dl milk
100 g butter
Olive oil, extra virgin
- Always soak the codfish according to instructions before utilizing. Place the codfish loins on a tray, sprinkle a good dose of olive oil over the codfish and place in the oven, pre-heated at 160°C, for 20 minutes.
- Boil the potatoes until they are done, drain, then add milk and butter. Stir until the texture is smooth and even, then add chopped chives.
- Meanwhile, place the eggplant and the asparagus on a grill element and season with olive oil, garlic and salt.
- Serve the codfish with the mash and the vegetables, and decorate with cilantro sprouts and olive powder.