The exact origin of this recipe is unknown. There are several dishes in Portugal with the name ‘ensopado’ usually designating dishes that are simmered with plenty of sauce.
According to Alfredo Saramago – one of the most famous gastronomes in Portugal –, this recipe is common in Crato, Alto Alentejo.
Heat the bacon in olive oil until it turns brown and add garlic and chopped onions together with tomato and red pepper. Let it boil for five to six minutes and add white wine. Put the mixture in a blender and afterwards put it back in the heat. Add the codfish (soaked and diced) to the onions and sliced garlic, green pepper, and all the other ingredients. Leave it to simmer for 15 minutes with a lid on. Finally, season to taste and add herbs. Serve with baked potatoes in olive oil, white wine, and salt.
Sobral, V. (2012) As Minhas Receitas de Bacalhau. Casa das Letras.
Saramago, A. (1998). Cozinha Alentejana. Assírio & Alvim