Legend has it that Father Antonio – who originated from Caldas da Rainha – invented this recipe.
He was a great cook and hunter greatly cherished by King Charles I of Portugal.
Blanch the codfish, clean its skin and bones, and cut it into large slices. Coat the slices with flour, dip them in whisked egg, and fry them in olive oil. Fry the sliced potatoes in the same olive oil. Slice the onions and dip them in the remaining olive oil together with chopped garlic and a bit of parsley.
When the onion is slightly brown, add some water used to blanch the codfish, where you dissolved a tablespoon of flour.
Let the flour cook and add the codfish and potatoes. When it begins to boil remove from the heat.
Let it cool down and mix with the whisked egg yolk, the remaining chopped parsley, and lemon juice. Heat it again without letting it boil and serve very hot.
Selecções do Reader’s Digest. (1984). Tesouros da Cozinha Tradicional Portuguesa. Porto, p.96