This recipe originates from a restaurant in Braga called ‘Narcisa’ and was prepared by a cook called Eusébia, who passed away in 1972. It is also called ‘Braga-Style Cod’ due to its origins.
According to Virgílio Gomes, Minho is the most profuse region in terms of codfish recipes maybe due to the port of Viana do Castelo having been the privileged port for unloading codfish since the 14th century. This is the first port in Portugal coming from the north seas. There are several codfish recipes between Douro and Minho from codfish cakes to Margarida da Praça, Viana-style, Narcisa, and others.
The name ‘Narcisa’ was given in honour of the restaurant that had this speciality. In 2008, this establishment was closed down by the Portuguese Economic and Food Safety Authority (ASAE) – a decision that was questioned by the restaurant customers.
Open the soaked codfish fillets in half with a knife and stuff them with a slice of ham. Close using a cooking string. Dip it in flour and fry in very hot oil. Reserve on absorbent paper. Brown the onion, garlic, and pepper in olive oil. Season with salt and pepper and add basil. Place the tomato and onions on an oven tray, place the codfish fillets on top, and cover with mayonnaise. Put it in the oven.
Sobral, V. (2012) As Minhas Receitas de Bacalhau. Casa das Letras.