This Codfish Chora Soup was eaten aboard the cod fishing vessels in the north seas.
This soup was served to Portuguese fishermen aboard the luggers after they had fished, scaled, and salted the codfish collected on a daily basis. A lugger was a type of vessel used in cod fishing, which was made up of three masts and no yard. Since fresh food was scarce in these vessels and the fishermen spent a long time at sea, the chora soup was based on rice and cod cheeks. There was rarely any meat in this recipe; however, this recipe may be considered a ‘bourgeois’ version of the chora soup made by the fishermen.
Put everything in a large pan except for the rice, heat it and after it has been boiling for ten minutes remove the cod cheeks and add the rice. When the rice is cooked, remove the pan from the heat and place the bone-free cod cheeks in there.
Serve with square pieces of toasted bread and season with vinegar to taste. You can use elbow macaroni instead of rice if you prefer.
Direção-Geral de Agricultura e Desenvolvimento Rural - Produtos Tradicionais Portugueses
Sobral, V. (2012) As Minhas Receitas de Bacalhau. Casa das Letras.