Soak the Cod well. The peppers are cleaned of skins and seeds and cut into strips. In a low Pyrex container, place the Cod, divided into fillets, clean of skins and bones. Top with the peppers, the sliced ​​garlic and cover everything with the thinly sliced ​​onions. Drizzle with the wine and a little water from the cod cooking, pour the oil on top and sprinkle with plenty of freshly ground pepper. Cover and place in a medium heat oven. When the onion is cooked, it is uncovered, the potatoes cut into small quarters are placed around it and it goes back to the oven until it browns slightly. If the sauce is too dry, add a little more water from the Cod cooking. Sprinkle with chopped parsley and serve.

The recipes were made by Lugrade’s cooks, Alice Fernandes and Graça Santos. The photographs are by Mário Ambrósio and supervised by Chef Diogo Rocha. This Lugrade content has been approved by Bertha Rosa Limpo’s heirs.