Açorda de Bacalhau Alentejana!

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber while day-old bread is often cheaper.

cod

🥗Healthier: pollock

💰Cheaper: canned tuna

Pollock is a healthier option, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers additional health benefits, while white vinegar is cheaper.

Start by heating a pot and add a generous drizzle of olive oil.

Chop garlic and add it to the pot, sautéing until fragrant but not caramelized.

Add chopped coriander stems to the pot with the garlic.

Once the garlic is aromatic, add water and cover the pot, waiting for it to come to a boil.

When the water boils, add a piece of cod (or any preferred part of the cod) to the pot, cover, and turn off the heat, letting it cook for 10 minutes.

While the cod cooks, prepare a 'pesto' called 'piso' by adding 5-6 cloves of garlic, coriander, salt, pepper, and a generous drizzle of olive oil to a food processor and blend until creamy.

Slice stale bread into pieces, ensuring it's hard and not fresh.

After 10 minutes, remove the cod from the pot and let it cool slightly before flaking it into pieces.

Return the pot to the heat and taste the broth, adding salt if necessary.

Create poached eggs by swirling the broth and gently adding the eggs to poach them in the simmering water.

Once the eggs are done, remove them and set aside.

In a deep plate, layer slices of bread at the bottom, add the flaked cod, and drizzle with the prepared piso.

Pour the broth over the bread and cod generously, allowing the bread to soak up the liquid.

Top with poached eggs and add raw green pepper strips for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens