Picture
The end result
Dried  cod is one of those Portuguese staples no home can live without. Here is a simple recipe for a quick and easy Cod dish for 2.
12-oz of boneless salt cod, that has been soaking in water for two days changing the water 3 to 4 times a day,this will reconstitute the cod and will wash away all the  salt
3 medium Yukon gold potatoes
1-medium onion peeled and sliced
4-garlic cloves chopped
6 oz of olive oil
1 oz pimenta moida (pepper paste,found in any portuguese grocery store,we make our own at home)

1-bunch of collard greens
1/4-teaspoon of chili flakes

Step 1
Cut the cod in four portions and set aside two ,the other two place in a pot with cold water and bring to boil ,reduce to a simmer for about 10 minutes ,remove and set aside to cool
In the mean time place the potatoes in an other pot ,cover with water, bring to boil and simmer until fork tender,let cool a room temperature ,peel and slice thin
Step 2
In a frying pan sautee the onion with 2 oz of the olive oil till translucent,add 1/2 of the garlic and the pepper paste stirring well, add cod that has been previously simmered and flaked and mix well .The cod needs to asorb the flavours for a couple of minutes then add the potatoes and mix in well,season with salt and pepper,add alitle more olive oil or pepper paste if necessary .Keep in mind that the potatoes will absorb some of the olive oil,you might need to add a little more .
Step 3
The 2 portions of cod left are to be dredged in flour  that has previously been seasoned with salt and pepper and pan seared  in olive oil and finished in the oven for about 15 minutes at 350 degrees. At this point you can also put the cod and potato mixture in the oven for about 10 minutes
Step 4
On another frying pan sautee the other 2 oz of olive oil, the rest of the garlic and the chili flakes and the collard greens that have previously been washed and dried ( they will splash if not dried ),stir well till they are limp, you might need to add a couple of ounces of water and cover the pan if they seem tough to chew, season with salt and pepper 
Step 5
Once the collard greens are ready ,place then in the bottom of two plates,add the cod and potato mixture and the cod portions on top, as per the photograph .Itossed some baby arugula with olive oil and a slash of white balsamic vinegar and  placed it on top of the cod, then drizzled some more olive oil around the plate and garnished it with kalamata olives that can also be added to the cod and potato mixture if you like hot olives. And i like it!  Enjoy
I hope you try the recipe and let me know how it turned out


 


Comments

keith bird
17/04/2011 01:06

Dear tony,Iam looking for a reciepi for pimento moida from the azzores.can you help me? Thankyou keith bird

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