Sopa de Bacalhau do Conselheiro (Minho’s Recipes)
There is no place in Portugal without its typical codfish soup. There are many variations. With or without vegetables, with or without stock, codfish soup is just another uplifting recipe made with our loyal friend.
This soup is originally from rural areas around the country, but it is mostly successful in Alentejo.
The so-called Sopa de bacalhau do conselheiro comes from the family recipe of Mr Domingos Pereira de Braga, who was the mayor in 1919. There are records showing that this soup was extremely appreciated in the whole region.
Alentejo’s codfish soup is often made with spinach. In Alto Alentejo spinach is replaced with curly dock.
The ‘Almoço da Freira Spinach Soup’ is also a variant of this region’s codfish soup. Farmers would prepare this soup on the day of the fair and serve it to family and friends.
Stock-free soup, which was usually prepared with meat or vegetables, became obviously worthy of a codfish variant.
Sauté an onion, two cloves of garlic, a tablespoon of paprika, and a bay leaf in olive oil. Shred the soaked codfish fillets in pieces and involve them in the mixture. Once they are all mixed, sprinkle flour and season with black pepper. Add water, a sprig of parsley, and leave it to simmer. Serve the soup with cornbread.
Guedes, F. (2001). As 100 maneiras de cozinhar Bacalhau e outros peixes. Lisboa: Publicações Dom Quixote, p. 64-65
Saramago, A. (2000). Cozinha do Minho. (pp.53) Lisboa: Assírio & Alvim, p. 53; 78
Selecções do Reader’s Digest. (1984). Tesouros da Cozinha Tradicional Portuguesa. Porto.