Although codfish is not a part of our strict everyday diet – being mostly consumed on festive days or when abstaining from meat during Lent –, it was already one of the most important types of food in Portugal in the 20th century. We will witness the spread of several recipes from these historic roots, which include Albardado Codfish. Some say that this snack was particularly favoured by farmers.
It is not known for sure who invented Albardado Codfish or when it was invented, but we can locate it historically in Alentejo, Agueda, and Loures. Albardado comes from the Portuguese verb Albardar: to coat something in batter – or involve it in a battered mix – before frying it.
Soak the codfish really well, remove all skin and bones, and shred it in thick fillets. Dip it into flour and whisked eggs and fry it in oil. Then prepare the sauce: let the chopped onions brown in olive oil and add water, salt, garlic, and pepper; let it boil. Then reduce the heat and mix the egg yolk with mustard – add this mixture to the chopped onion and mix it all well. Sprinkle chopped parsley, heat it up, and pour it on the codfish fillets. Serve as a snack or with rice and/or a salad.
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Sobral, J. M.; Rodrigues, P. (2013) O “fiel amigo”: o bacalhau e a identidade portuguesa. Etnográfica 17 (3), p.619-649.
ADRUSE - Associação de Desenvolvimento Rural da Serra da Estrela. "Sabores e Saberes Maravilhas da Estrela"