Portuguese cuisine feeds into the Atlantic Ocean, from the north to the south of the country. And the queen of Portuguese gastronomy is cod. This week, Europe 1 takes you to discover this legendary fish in the company of Sylvie da Silva, the author of the book Portugal, a gourmet picnic, recipes and art of living (Ed Mango). She was a guest on the show Good living table Saturday.
“Hunting Their Story”
“There are 900 kilometers of coastline, so the Portuguese are all sailors, not necessarily good swimmers. Fishing is their history. So we in this fishing are actually very generous and very diverse. But the great wealth comes from Cod is called in Portugal the “loyal friend”. We eat cod every week, explains Sylvie da Silva, even if it remains a slightly expensive product to this day.
More than 365 ways to cook cod fish
Why does cod occupy such an important place in Portuguese cuisine? According to Sylvie da Silva, it is primarily a matter of history and religion. The author says: “We found cod a lot in the north of the country, because in fact there were ecclesiastical cities. It is completely connected with religion, fasting and fasting. Cod so that you do not get bored.” In order not to get tired of cod, it was necessary to diversify the recipes. This is where this wonderful collection of recipes and preparations come in.
How to prepare Portuguese cod?
Once the cod is salted, it must be boiled. Take a large pot of cold (unsalted) water and dip the cod in it. Bring to a boil and when the water begins to boil. Once the water boils, remove it from the heat so that it can continue to simmer off the heat for up to 10 minutes. To serve, Sylvie da Silva recommends accompanying it with olive oil, garlic, a few raw onions, chopped cilantro, or even chickpeas.
