This recipe was created for the first Taverns Fair by request of the Codfish Brotherhood, in Ílhavo, to which Chef Silva belonged.
The Taverns Fair in Ílhavo is an event organised by the Codfish Brotherhood that usually takes place in August. It is normally at the same time as the Codfish Festivities and was renewed in 2008 by the Codfish Brotherhood together with the Ílhavo City Hall.
The ‘Brotherhood-Style Codfish’ was the result of a suggestion for this event by Chef Silva (1934-2015), who was the Codfish Brotherhood’s Honorary Brother.
Throughout his career as a chef he published several books, was awarded several prizes and medals, and was the editor-in-chief of the Teleculinária magazine for 30 years. He belonged to several national and international gastronomic brotherhoods, was the founder and president of Associação de Cozinheiros e Pasteleiros de Portugal (Portuguese association of cooks and confectioners) and an honorary member of the Academy of Codfish in New Jersey.
Soak the codfish as convenient. Heat it in boiling water, remove it carefully, and remove the fish bones without distorting the fillets. Dry them and pass them through flour, then whisked egg, and finally bread crumbs. Wrap them and shake off all excess. Spread some olive oil, half of the garlic, and half of the onion on a tray and place the codfish fillets on top. Then spread the remaining garlic and onion on top and pour the remaining olive oil.
Bake it in the oven at 170ºC (338ºF) for 20 minutes pouring some olive oil from time to time without leaving it any longer. Serve with circle French fries.
Silva, A. (2015) Best Of: As Minhas Melhores Receitas, Chefe Silva. Casa das letras