Cod salad was a typical yet modest everyday dish for those with fewer resources.
It may date back to the Middle Ages having been initially prepared with other fish and later on with dry codfish, which was often the only food resource travellers had at the time.
This dish – also known as Punheta de Bacalhau – is extremely successful in the whole country.
Codfish is not the most famous ingredient particularly when raw. But when the weather is hot this salad may be a fresh entrée or main course.
This codfish is usually served with Saloio bread or cornbread.
Place alternate layers of peppers, codfish, and eggs in a salad bowl. Pour olive oil and vinegar. Sprinkle previously chopped onion, garlic, and parsley and season with salt and pepper.
A Senhora do Monte. (2017). Punheta de Bacalhau - petisco típico português. Acedido a 15 de Março de 2020.
Selecções do Reader’s Digest. (1984). Tesouros da Cozinha Tradicional Portuguesa. Porto, p.36-37