Portuguese Cod & Collard Greens Stuffed Bread Recipe
Portuguese cod stuffed bread, also known as "pão com bacalhau" in Portuguese, is a traditional dish from Portugal. It consists of a round bread loaf that is stuffed with a mixture of salt cod, and sometimes other ingredients like onion, garlic, and parsley. The filling is usually cooked and seasoned before being added to the bread.
The bread is first hollowed out, leaving a shell that is filled with the cod mixture. The top of the bread is then sliced off and placed back on top of the filling, creating a lid. The bread is then baked in the oven until it is golden brown and the filling is hot and bubbling.
This dish is often served as a snack or appetizer, and is commonly found in bakeries and cafes throughout Portugal. It is a popular choice for picnics and outdoor events, as it is easy to transport and can be eaten by hand. It is also a great way to use up leftover cod from other dishes.
- Soak up the cod the day before.
- Cook the cod slices in water, remove from the heat and keep the water.
- Clean the cod of bones and skins and shred it to pieces using your hands.
- Wash the collard greens, cut it into pieces and bring it to a boil in the water you cooked the cod in, for about 10 to 15 minutes.
- Drain the collard greens and keep the cooking water.
- Open a lid on the top of the bread and scoop it out the crumb (keep the crumb aside).
- Add a little of the hot cooking water from cooking the cod and collard greens to the inside of the bread, just to slightly soften it.
- Heat the olive oil in a pan, add the garlic and onion and let it cook on low heat until the onion is translucent.
- Add the pepper, coriander, sweet pepper, cod and collard greens, mixing everything for a few minutes.
- Add bread crumbs and mix well.
- Sir and add a little cooking water from the cod and collard greens until you have a good consistency.
- Fill the bread with the crumb mix, place the lid on top and bake in a preheated oven at 200ºC or 400ºF for about 10 minutes.
Recipe & Photo Credit: 3pingosdemel