Lagareiro Codfish
My parents are portuguese and I remember that during the Lent we didn’t eat meat in fridays, and in the Good Friday we used to eat codfish…when I was a little girl I didn’t like it very much as it has a very strong flavour…but as time goes by I come to appreciate it and now I definetely like it! This is a traditional portuguese recipe and the codfish results very delicate….it’s very important to desalinate the fish very well, at least 72 hours before cooking it…you must use very cold water, change it frequently, and keep the codfish in a covered glass bowl inside the refrigerator.
(recipe for 4):
. 4 pieces of codfish desalinated
. 240 ml of milk
. 4 cloves of garlic sliced
. 1 or 2 whole eggs
. bread crumbs
. little pieces of butter
. olive oil
After desalinated, cut the codfish into 4 big squares, remove the dark skin and the spines, and put it into a saucepan covering it with the milk and the sliced garlic. Set aside for at least 2 hours. (maybe in the refrigerator)
Pre heat the oven to 180°C . Drip the codfish from the milk, and set aside the remaining milk. Mix the egg(s) with a fork and dip the codfish pieces into the mix. Afterwards wrap them in the bread crumbs and dispose them in the baking tin. Put a little piece of butter over each piece and sprinkle some olive oil (not cover the codfish!!!) and some spoons of the set apart milk. Bake for 25-30 minutes until golden…it’s good with baked potatoes…
Receita testada e aprovadíssima !
É delicioso , prático e rápido…
Foi um sucesso na sexta feira santa.
é importante saber que a receita foi aprovada, sobretudo vindo de uma familia lusitana! em breve novas receitas em torno ao tema bacalhau…:))
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