In olive oil, cook the onion cut into thin slices until translucent. Add the Cod in pieces immediately, sauté for 2 minutes and add the milk. Season with a pinch of pepper, cover and remove from the heat after boiling for 3 minutes. Get rid of salt. Cool the potatoes, cut into thick sticks, drain on absorbent paper and place on a Pyrex tray. Cover with the mixture of the sauce with the Cod and lie on top of the beaten eggs. Lightly sprinkle with breadcrumbs and spread the butter divided into pieces on top. Place in a hot oven and serve as soon as the surface is golden.

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.