This recipe originated in the farmers and people who worked in the weeding of rice in the Ribatejo region.
The farmers and those who worked in the weeding of rice spent a long time away from home, so the right thing to do was to make a snack with easily preserved, cheap, and high-calorie food. Bread and sausages would be the first choice; however, bread would harden, so as a solution they would often take codfish, salt, garlic, and olive oil in order to make a torricado: they would open up the bread, spread garlic on it, and toast it. Afterwards, they would pour some olive oil, sprinkle salt, place the roasted codfish and finally drink that vital glass of wine.
Cut lozenge shapes into the bread taking care not to cut the crust. Roast the codfish fillets, which have already been prepared, while pouring some olive oil. In the meantime, toast the bread and when it begins to open up sprinkle crushed garlic and season with salt. Pour the remaining olive oil on the bread and put it on a grill or oven for five minutes. Place a roasted codfish fillet or slice on each slice of bread, decorate it with parsley, and serve it.
Sobral, J. M.; Rodrigues, P. (2013) O “fiel amigo”: o bacalhau e a identidade portuguesa. Etnográfica 17 (3), p.619-649.
VVAA (2016). As melhores receitas de Bacalhau – Ideias para + de 100 refeições. Impala
Guedes, F. (2001). As 100 maneiras de cozinhar Bacalhau e outros peixes. Publicações Dom Quixote
VVAA (2003) O Grande Livro das Receitas de Bacalhau. Impala