Dish

Açorda de bacalhau

Cod soup

The soup is made by soaking salt cod in water until it is soft, and then cooking it with a variety of vegetables such as onions, garlic, and tomatoes. The soup is then thickened with bread and seasoned with salt, pepper, and olive oil. Açorda de bacalhau is typically served with a poached egg and a sprinkle of chopped parsley. It is a delicious and comforting dish that is perfect for a cozy night in.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Soup› Bread Soup

Origins and history

Açorda de bacalhau is a traditional dish from Portugal, and is particularly popular in the Alentejo region. It is often served at special occasions such as Christmas and Easter, and is considered a symbol of Portuguese cuisine.

Dietary considerations

Gluten-free, can be made vegetarian or vegan by omitting the salt cod and using vegetable stock instead of chicken stock.

Variations

There are many variations of açorda de bacalhau, some of which include the addition of other vegetables such as peppers or potatoes. Some recipes also call for the use of white wine or lemon juice to add a tangy flavor to the soup.