Chop the onion and brown it with the oil. The Cod is shredded without being soaked, removing the skins and bones, and the Cod strips are washed. Add the onion and let it cook for about 10 minutes. Then add the half-crushed tomato and let it cook. The rice has been washed, drained and measured. The preparation in the pan is sprinkled with water, the amount being twice the volume of the rice. Season with salt and pepper, and when it boils, add the rice. Let it cook on low heat.

The recipes were made by Lugrade’s cooks, Alice Fernandes and Graça Santos. The photographs are by Mário Ambrósio. The supervision of Chef Diogo Rocha. This Lugrade content was approved by author Maria de Lourdes Modesto.