For September, Dora Patrão suggests a comforting and complete garlic ‘Açorda’ (bread soup) recipe: “I recommend this dish, which I always ate at my grandparents and parent’s house, and now make for my daughters, who love it.”
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Ingredients
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4 desalted cod steaks
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2 potatoes
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4 eggs
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8 garlic cloves
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1 sprig of coriander
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1dl of Esporão's Extra Virgin Olive Oil
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Green pepper, to taste
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Water
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Salt, to taste
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Alentejo bread (for the bread soup)
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DIRECTIONS
Boil salted water and then add the cod, thickly-sliced potatoes and the eggs (whole). In a bowl, add the diced pepper, garlic and chopped coriander in a pestel mortar. Mash together, adding olive oil. Mix the bread soup with the mashed seasonings and olive oil mixture, and add some of the water used to boil the cod. Place the cod and eggs on a platter with the ‘migas’ (bread mixture). This can be served with olives, grapes, fresh figs, grilled sardines or radish, if you please.