We start by soaking the Cod Tongues, between 24h to 48h. The peas are boiled, removed with a slotted spoon and the tongues are boiled in the same water, draining them in turn and saving the water. Heat the onion and garlic with a deciliter of oil and sauté until the onion is cooked. Separately, brown the flour in the remaining half a deciliter of oil and add the chopped parsley and the reserved stock, stirring constantly. Add this sauce to the stew, turning it around to incorporate it and cook the flour, always on low heat. Season with pepper to taste and adjust with salt. Then add the Tongues and peas, shake the pan so that everything settles well and let it boil slowly for a quarter of an hour.

The recipes were made by Lugrade cooks Alice Fernandes and Graça Santos. Photographs by Mário Ambrosio. Supervision by Chef Diogo Rocha. This Lugrade content was approved by author Bertha Rosa-Limpo.