Trás-os-Montes Style Codfish
Late 19th century - early 20th century, Trás-os-Montes
The exact origin of this typical recipe is unknown but it fits into a group of ‘Trás-os-Montes style’ recipes. The first written reference to ‘Trás-os-Montes style’ recipes dates back to a 1904 book by Carlos Bento da Maia called Tratado Completo de Cozinha e Copa. One of these recipes was ‘Trás-os-Montes Style Codfish’. Later on, in the 1930s, the founder of the Portuguese Gastronomy Society published a book called Culinária Portuguesa with ham as the common denominator in the ‘Trás-os-Montes style’ recipes. This means that many ‘Trás-os-Montes style’ recipes are not necessarily from this region but rather use ingredients associated with Trás-os-Montes like local sausages, ham, cabbages, and chestnuts.
Roast the codfish fillets after having soaked them the previous day. In the meantime, sauté sliced onions, thin pieces of ham, garlic, parsley, the bay leaf, and a bit of lard in olive oil. Once it is done add the shredded codfish. Traditionally served with potatoes.
Saramago, A. (1999) Cozinha Transmontana. Assírio&Alvim
Guedes, F. (2001). As 100 maneiras de cozinhar Bacalhau e outros peixes. Publicações Dom Quixote
Gomes, V.N. (2010). Sobre “à Transmontana”. Tellus: Revista de cultura transmontana e duriense, 53, p. 56-71