As a tribute to my recent holiday to Alentejo, a beautiful region in Portugal, I decided to write about a typical dish from this area. The bread from Alentejo is unique and it is often used to make a kind of soup called Açorda. This time I’m using salted Cod and Alentejano bread that I brought home with me. Alternatively, you can use Sourdough bread (2 days old) and fresh cod.

This recipe is quite easy, tasty and perfect for the Winter time. Let me know what you think!

Serves 4

4 garlic cloves
1 large bunch of fresh coriander
2-3 day old sourdough bread sliced (1-2 slices per person)
4 cod fillets
4 eggs
Rock Salt and pepper
Olive oil
Cherry tomatoes
Hot water


Season the cod fillets with salt and pepper
Boil water and add the codfish
Once cooked, shred the cod
Use same water to poach the eggs
Heat the olive oil and sauté 2 garlic cloves with chopped cherry tomatoes
Add shredded cod, stir well and remove from heat
In a medium bowl add rock salt, garlic and coriander leaves and crush them well
Add hot water and make it a stock
Add the cod, garlic and chopped tomatoes to the stock
Place 1 to 2 slices of bread on a soup plate and spoon the stock and cod into the bread until it’s soaked
Add 1 poached egg on top of the bread and cod
Garnish with fresh coriander leaves and serve immediately.

Enjoy it! 😀


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