An Easter delicacy from Portugal

vickylass By vickylass, 22nd Feb 2015 | Follow this author | RSS Feed
Posted in Wikinut>Health>Diet & Nutrition

This is one that we can enjoy at Easter, but we'll come with more bites where cod is the king fish on such days.

An Easter delicacy from Portugal

At Easter some people will fast, because this is the right thing to do on such festivities. Others won't fast, but they'll have light meals, but above all, they won't have meat on Good Friday, although and according to the Bible, meat is related with big banquets and excess at that time.. One won't sin if one eats steak on such days. However, on one way or another, the ritual will be not having meat on Good Friday and here comes the king fish of them all and this is cod. It's at least in Mediterranean countries.
One would be surprised how many dishes can be made with dried and salted cod.
This type of cod will be sold dried and salted, which means that before we cook it, we'll have to put the pieces in abundant cold water for 36 hours, keeping it in the fridge and the water will be changed every 12 hours.
Done this, we can prepare this delicacy from Portugal that will make a light and savoury meal for, say, Good Friday.
For this one, you'll need 400 grammes of dried, salted cod, half a white onion, four medium potatoes, 20 grammes of butter, a spoonful of flour, half a litre of milk, olive oil and salt.
First of all, you'll take the cod out of the water to dry it a bit with a tea towel. Then, you'll cut it into stripes using your hands or a sharp knife and it'll be boiled with the milk for 2 / 3 minutes. Then, left aside. Peel and slice few potatoes so as to make a bed for the cod and fry them lightly to place them on an oven tray. The half onion has to be chop finely and stir fried on a low fire. Then, we'll add the cod and we'll stir fry together to add on the potatoes.
Finally, we'll make a light besamel sauce with the 20 grammes of butter, a spoonful of flour and the milk that we used to boil the cod. Add a pinch of salt and nutmeg and stir gently over a low fire till you get a light, creamy sauce. If it's too thick, we can add some more milk.
Spread the sauce over the cod and bring it to the oven to get it golden brown as on photograph.
From now till April when it'll be Easter we'll share more savoury bites with cod for the holy festivities.
I hope you can make it with no problem to delight your guests on the coming Easter. It isn't fasting, but it's an austere Easter one to enjoy.

(C) Copyright. Vicky Pino. February 22, 2015.

Tags

Bible, Cod, Fasting, Meal, Meat, Mediterranean Countries

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Feature article writer whose motto is that inspiration does exist, but it has to meet us at work.

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Comments

author avatar Kingwell
23rd Feb 2015 (#)

This sounds like a very good dish. I too like salt and dried Cod. Blessings.

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author avatar Nancy Czerwinski
23rd Feb 2015 (#)

Thanks for sharing such a great dish.

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