Cook the Cod. Reserve the water and shred the Cod. Place the onion, tomato and chopped garlic cloves in a clay pot and sauté with oil. After well refined, the stew is watered with the water needed to cook the Codfish to soften the bread. Season with salt, cumin and bay leaf and finally add the shredded cod. Let it boil a little and remove from the heat. The bread is cut into pieces and introduced into the pan. It is smothered and left to rest, drinking, for 5 to 10 minutes. Bring the mixture back to the heat just to bring it to a boil. Stir, and put the açorda on a platter, which should be quite loose. Garnish with chopped parsley.

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.