This dish probably appeared in order to make use of the whole codfish. A humbler version of this recipe is made using fish skin, which may be toasted or fried.
Greens are added to this recipe depending on the region, which include peas, collard greens, peppers, and green beans.
This dish is traditionally served with codfish cakes but you can eat it alone.
For this rice use cod tails, thinner fillets, and flaps. After soaking a pound of codfish, boil it and then remove all skin and bones. Reserve the water where you boiled the codfish. Use a pot to sauté a chopped onion, two crushed cloves of garlic, a chopped sprig of parsley, and a bit of pepper in olive oil and pour a glass of white wine after it starts to boil.
Add the codfish after all skin and bones have been removed and mix well. Add the necessary water for the rice paying attention to the fact that you need to add three parts of water for each part of rice if you want a fluffy result.
Once the rice is done, squeeze the lemon juice on top and sprinkle fine chopped parsley.
Saramago, A. (2000). Cozinha do Minho. Lisboa: Assírio & Alvim., p. 89