Japan is the country that consumes more cod heads and guts in the whole world. Cod heads are also naturally consumed in many dishes and snacks in Norway – the main codfish producer.
Over here, we do not often find this delicacy in shops. This snack is mostly enjoyed in the Portuguese Beira Litoral.
Since cod heads are often removed in the deep sea or in factories near the piers, cod heads are not a common dish in Portuguese cuisine.
Place the soaked cod heads in a pan with hot water and add the potatoes, cloves of garlic, and olive oil. Halfway through cooking add the whole peeled onions and eggs.
Adjust the seasoning.
Finally, add a few cabbage leaves and leave it to simmer. Season with olive oil.
Queiroz, M. (2017). Por que ninguém nunca viu a cabeça do bacalhau? Accessed on March 14th, 2020.
Saramago, A. (2000). Cozinha da Beira Litoral. Lisboa: Assírio & Alvim, p. 121