This recipe originates from Celorico de Basto, which has a river called Freixeiro – the recipe was possibly named after it. This recipe may be adapted for meat, which is the case of ‘Freixeiro-Style Veal’.
Portuguese area where cornbread is typically made. Cornbread is used in several recipes, namely ‘Freixeiro-Style Codfish’.
Place a sliced onion, garlic, and bay leaves in a casserole. Place the codfish on top and pour plenty of olive oil. Put it in a previously heated oven and let the codfish turn brown removing it from time to time to pour more olive oil. Break the cornbread into pieces and knead it with the eggs until you have a ball of dough.
When the codfish turns brown remove it from the oven. Cover the codfish with the dough, pour plenty of olive oil on it, and put it back in the oven until it also turns brown; from time to time, pour olive oil on the cornbread. You can serve it with cooked sprouts or green beans.
"Receitas e Sabores dos Territórios Rurais", MINHA TERRA - Federação Portuguesa de Associações de Desenvolvimento Local http://www.minhaterra.pt/wst/files/I12086-MT-MGP-WEB.PDF
"Gastronomia - Património imaterial do Tâmega e Sousa", Rota do Românico
"Parque Urbano do Freixieiro", Rota do Românico