Priest of Tamengos
Senhor Prior Codfish is an old recipe from the home of a priest (prior) in Tamengos, Beira Litoral. Religion has been inherently associated with the history of codfish in Portugal for many centuries. This being an extremely Catholic country, meat was off limits for many days of the year. Therefore, codfish was their alternative. Due to codfish being easy to preserve and cheaper, everyone was able to enjoy it from the lower class to the elite. Subsequently, the clergy had an important role in making codfish popular in Portugal. In fact, convents and monasteries were also extremely important in getting higher classes to consume our ‘loyal friend’.
Begin by cooking the soaked codfish fillets, unpeeled potatoes, and eggs. Place a layer of sliced boiled peeled potatoes on a baking tray and another one of codfish with no skin or bones, then place a slice of boiled egg and stoneless black olives over each layer. Place cloves of garlic between each layer. Pour plenty of olive oil over this mixture and add three whisked eggs to cover the tray. Place it in a hot oven for 15 minutes until it turns brown. Serve immediately on the baking tray.
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.
Abel, M.; Consiglieri, C. (1998) O bacalhau na vida e na cultura dos portugueses. Academia do Bacalhau.