By Edu Costa − On Saturday, April 15, 2023, 7 months ago in
Seafood Recipes
5 out of 5 with 1 ratings
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Portuguese fried cod with garlic sauce is a popular dish in Portugal and other parts of the world where Portuguese cuisine is celebrated.
| Preparation time | 15 min |
| Cooking Time | 45 min |
| Ready In | 1 h |
| Level of Difficulty | Easy |
| Servings | 4 |
The dish is typically made with salt cod (known as bacalhau in Portuguese), which is a staple of the country's culinary heritage.
To make this dish, the cod is first soaked in water to remove excess salt. The garlic sauce is typically made by sautéing chopped garlic in olive oil with some other ingredients. The sauce is then spooned over the fried cod and potatos before serving.
This dish is often served with boiled or fried potatoes and a salad, and is typically accompanied by a glass of Portuguese wine. It's a hearty and flavorful meal that's perfect for a special occasion or a cozy family dinner.
Ingredients
4 salt cod fillets, presoaked in water for at least 24 hours4 potatos, peeled and cut into cubes3 cloves of garlic, chopped1 tablespoon of red wine1/3 cup of olive oil1/2 teaspoon of mild paprika1 tablespoon or crushed red pepper sauce (pimenta moida)Salt to taste
Get Portuguese ingredients 
Directions
- Cook the cod and potatoes in water, bring to a boil and allow the cod to cook for 5 minutes, remove the cod and add a little salt to the potato water.
- Cook the potatos for another 10 minutes after you remove the cod, then remove the potatos and put aside.
- Heat the olive oil in a skillet, fry the cod fillets on both sides until golden brown (a few minutes per side), remove and place each fillet on a plate.
- Fry the potatos until golden brown and crispy, and devide between the 4 plates.
- In the same skillet you fried the cod and potatos, add the garlic, paprika, wine, pepper sauce and salt to taste, bring to a boil, let it cook for a few seconds and pour over the cod and potatoes.
- Serve with green olives and a salad on the side if you prefer.
Recipe Credit: Paula Costa
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