Confit With Cod Migas and Turnip greens

O Meu Tempero

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