Broth is probably one of the faster, easier, and cheaper meals you can make: all you need to do is add the ‘loyal friend’ of the Portuguese and there you go, you are left with Codfish Broth!
Lisbon has special recipes that are, strictly speaking, prepared all around the country; the Codfish Broth recipe is not different, but there is more to it. According to some historical references the broth originates from India and it is believed to have been mixed with other types of food little by little – like chicken and codfish in Portugal. The well-known chicken broth – made with rice or pasta (which is more common these days) – has always been associated with a food balance and health recovery. For instance, there are records stating that in the 19th century Queen Maria Pia demanded that a broth be ready in the kitchen of the National Ajuda Palace, since she believed that it contributed to her remaining healthy.
Free the codfish from skin and bones. For the broth add the skin and bones together with half an onion, a chopped carrot, salt, mint leaves, and coriander to taste, a bay leaf, and a clove of garlic. Then cover it with cold water and let it cook slowly for ten minutes. On the side, pour water and vinegar into a pot to poach an egg for four minutes without letting it boil. In the meantime, chop the remaining onion and a clove of garlic and cut the carrot and green beans into small pieces. Pour some olive oil into another pot and sauté the onion, garlic, and coriander stems. Filter the codfish stock into the pot with the mixture. Then cut the codfish loin in half and poach it in the pot. Add the carrot and shred the codfish in the stock. Remove the poached loin and let it cool down. Add the rice and let it simmer for 12 minutes with the lid on. Finally, add the green beans, shredded and poached codfish, and stir it. In the end, add a few mint leaves and coriander. Serve with a poached egg on top.
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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.