Bright, light, just right—garlic, salt, and oil masterfully season this famed fish. It is chunky, meaty, and supple…a zesty sauce begs for baguette.
Codfish (bacalhau) in Portugal is known as “faithful friend” and has been significant in Portuguese recipes for centuries. Its versatility makes it a favorite for swoon-worthy, blow your horn dishes.
Take, for instance, Jose Gourmet’s cod in olive oil and garlic. If this perfectly prepared, delicate, buttery white fish showed up on your plate at a Michelin-starred restaurant, you’d be convinced it was poached by a pro.
– Krista Simmons, Sunset (2022)
Pairing: white wines, e.g. sauvignon blanc, ciders, English pale ales; gin cocktails, e.g gin fizz, white port
Serving: enjoy on toasted baguette; serve with cucumber and dill slices; prepare a boiled potatoes and eggs salad
Ingredients: codfish, extra virgin olive oil, garlic, salt
Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked).
Once upon a time, an olive tree decided to stand by the sea, hoping to spot a codfish. She waited, and waited, and waited some more…but none was to be seen! So patiently did she wait that she forgot to shed her leaves. Finally, she sighted a similar fish, but its head was different. Its head looked like a garlic bulb. The olive tree held on to her best olives and offered her the best oil, as she would do every time somebody came ashore.
– JOSÉ Gourmet
To talk about cod is to dive in a deeply rooted tradition in Portugal. For a long time, only salted and dried cod deserved full attention. But enthusiasm for canned food started to increase gradually. Caught in the Northeast Atlantic, the cod we use to prepare our cans is paired with olive oil and garlic, thus preserving the traditional combination of this Portuguese dish.
– JOSÉ Gourmet