Popular Portuguese recipe
Milk often goes together with codfish. Milk is used for softening the shredded codfish resulting in a softer texture and exacerbated flavour. Maria de Lourdes Modesto – one of the main gastronomes and Portuguese cuisine connoisseurs – believes this recipe originated in Beira Alta. The north of Portugal is the area that produces the most milk in the Portuguese mainland, which possibly originated this recipe since these two products are abundant and easy to access.
This dish begins with an onion and olive oil sauté. When the onion is brown add the shredded codfish. Add enough milk to cover the whole codfish so that it will boil. When it is done, add sliced bread and let it soften up adding more milk if needed. Season with salt and pepper to taste adding some white wine. Add the whisked eggs on a baking tray. Leave it in the oven until it turns brown and serve immediately after.
Modesto, M. de L. (1990). Cozinha Tradicional Portuguesa. Lisboa: Editorial Verbo