Confit With Cod Migas and Turnip greens

O Meu Tempero
Confit With Cod Migas and Turnip greens


Here's a hearty and delicious meal that pairs cod with a side of turnip greens, but these aren't your ordinary greens. Instead they're first blanched and then sauteed with cubed cornbread, which softens and soaks up the flavorful juices during cooking. Meanwhile, the fish is sauteed with coriander, bay leaf, garlic, fresh thyme, and olive oil and sauteed and then flaked with a fork to serve, drizzled with more olive oil.


  • 2 cod (folded, soaked and drained)
  • 1 bottle virgin olive oil (or enough to cover folded)
  • 1 tablespoon coriander (grains)
  • 4 jamaica (peppercorns)
  • 1 bay leaf
  • 2 garlic cloves (crushed, with the peel)
  • 3 stems fresh thyme
  • 1 bunch turnip greens
  • 2 garlic cloves (crushed, with the peel)
  • 4 tablespoons olive oil
  • 2 slices Corn Bread
  • salt (to taste)
  • ground pepper (to taste)


  1. 1Place the slices of cod in a small pan.
  2. 2Cover with olive oil and add the remaining ingredients.
  3. 3Bring to low heat and uncovered.
  4. 4Post baking at low temperature, about 20 minutes (depending on the size of the folded).
  5. 5Where the oil is bubbling remove the pan from the heat for a few seconds and put it back on fire.
  6. 6Drain, chipping and reserve.
  7. 7After thoroughly washed and arranged, bake the turnip greens in boiling water and seasoned salt.
  8. 8Drain it well and set aside.
  9. 9Cut the corn bread to small cubes (remove the crust).
  10. 10In a large frying pan put the olive oil to heat with the garlic cloves and let brown the cornbread.
  11. 11Add the turnip greens.
  12. 12Season with salt and pepper.
  13. 13Serve the chips with the crumbs and sprinkle with the olive oil used on the cooking.
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