Alentejo Bread Codfish SoupO MEU TEMPERO
There's no way that this Portuguese dish is not utterly delicious. Just imagine: Each soup bowl has slices of rustic bread at the bottom, which soaks up the flavorful broth that's served on top, along with sauteed shredded cod and chopped tomatoes, all of which is topped with a poached egg (a runny yolk is essential here). Garnish with fresh cilantro and serve while still hot, not that you'll be able to resist digging right in.
- 4 codfish fillets
- 3 Alentejo bread (day old, or sourdough bread, sliced)
- 4 eggs
- 1 bunch fresh cilantro
- 4 garlic cloves
- olive oil
- Season cod with salt and pepper.
- Cook cod in boiling water.
- Let cool slightly and shred cod.
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