Codfish Minhota style | Fried Portuguese codfish with bellpeppers

codfish

🥗Healthier: pollock

💰Cheaper: canned tuna

Pollock is lower in calories and more sustainable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable for frying.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat at a lower cost.

Cut the onions in half and then into very thin segments.

Add a generous amount of olive oil to a frying pan and turn on medium heat.

Add the sliced onions to the hot olive oil and sprinkle with salt to help release moisture.

Slice bell peppers into thin segments and add them to the frying pan with the onions, stirring to combine.

Dice the garlic and add it to the mixture of onions and bell peppers, stirring well.

Add about a tablespoon of vinegar to the mixture to balance the sweetness of the onions and bell peppers.

Peel the potatoes and slice them into thick rounds, then reserve them in water to remove excess starch.

Dry the soaked codfish with paper towels and season with black pepper and paprika.

Dredge the seasoned codfish in flour, shaking off excess flour to avoid lumps.

Heat oil in a frying pan until hot, then carefully add the codfish skin-side down to fry.

Cook the codfish for about 7-8 minutes on each side until golden brown, handling it carefully to avoid breaking.

Remove the codfish from the oil and drain excess oil on paper towels.

Deep fry the reserved potato slices in hot oil until golden and crispy.

Plate the codfish, adding the mixture of bell peppers and onions around it, but not on top to keep the skin crispy.

Garnish with cilantro or parsley and black olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens