Minho or Beira Alta wine presses
This may be one of the favourite dishes of Portuguese cuisine. A simple recipe that makes the most of all ingredients. It is thought as originating in the wine presses (lagar) of the Portuguese Beira areas, where it got its name. Olive farmers would – when producing Azeite Novo olive oil in Autumn – pour this olive oil on the codfish and put it in the oven.
However, the origin of this recipe is still questioned to this day, since some historians and chefs believe it may have originated in Minho.
Place a soaked codfish fillet on a platter and cover it with thin slices of onion and chopped cloves of garlic. Pour plenty of olive oil and put it in the oven together with small unpeeled potatoes. It is important to pour olive oil from time to time while the codfish is roasting. When you remove it from the oven, crush the potatoes with your hands and sprinkle pepper. Serve while still hot from the oven.
Modesto, M. de L. (1990). Cozinha Tradicional Portuguesa. Lisboa: Editorial Verbo
Ferrão, J.E.M.; Abreu, M.E.C.; Pinho, F.A.R.; Abreu, L.C. (1984) Tesouros da Cozinha Tradicional Portuguesa. Seleções do Reader’s Digest.
Saramago, A. (2002) Cozinha da Beira Interior. Assírio&Alvim