Epirotic-style Cod Açorda

Ingredients

In this Epirotic adaptation, the Portuguese Açorda de bacalhau is transformed into a heartwarming Epirotic-style Cod Açorda. The original dish is traditionally made with Portuguese flavors and ingredients, such as coriander, garlic, and olive oil. However, in this Epirotic version, the flavors are adjusted to reflect the culinary traditions of Epirus, Greece. The use of Epirotic herbs and spices, such as oregano and thyme, adds a distinct Mediterranean touch to the dish. Additionally, the bread used in the Epirotic-style Cod Açorda is typically a rustic, crusty bread commonly found in Epirus. We alse have the original recipe for Açorda de bacalhau, so you can check it out.

• 500g (1.1 lb) salted cod 500g (1.1 lb) salted cod
• 4 cups (950ml) water 4 cups (950ml) water
• 4 slices of rustic bread, preferably day-old 4 slices of rustic bread, preferably day-old
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod in cold water for 24 hours, changing the water 2-3 times to remove excess salt.
2. 2.
   Drain the cod and place it in a large pot with 4 cups of water. Bring to a boil and simmer for 15 minutes until the cod is cooked through. Remove from heat and let it cool slightly.
3. 3.
   Remove the skin and bones from the cod and flake it into small pieces using a fork.
4. 4.
   In a separate pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until golden and fragrant.
5. 5.
   Add the dried oregano and thyme to the pot and stir for a minute to release their flavors.
6. 6.
   Pour in the cod broth from the cooked cod and bring to a simmer.
7. 7.
   Tear the slices of bread into small pieces and add them to the pot. Stir well to combine and let the bread soak in the broth for a few minutes until it softens and thickens the soup.
8. 8.
   Add the flaked cod to the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Epirotic-style Cod Açorda hot, garnished with fresh parsley.

Treat your ingredients with care...

• Salted cod — Soaking the salted cod for 24 hours is crucial to remove excess salt and ensure a balanced flavor in the dish. Changing the water 2-3 times during soaking helps to further reduce the saltiness.
• Rustic bread — Using day-old rustic bread adds a wonderful texture to the soup. If you don't have day-old bread, you can lightly toast fresh bread in the oven before tearing it into pieces.

Tips & Tricks

• For a more intense flavor, you can add a pinch of red pepper flakes to the garlic and onion mixture while sautéing.
• Serve the Epirotic-style Cod Açorda with a drizzle of extra virgin olive oil and a squeeze of lemon juice for an extra burst of freshness.
• If you prefer a thicker soup, you can add more torn bread to the pot and let it soak up the broth until desired consistency is reached.
• Feel free to customize the dish by adding your favorite Epirotic herbs or spices to enhance the flavor profile.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Epirotic-style Cod Açorda as a main course, accompanied by a fresh green salad and a glass of crisp white wine. It can also be served as a starter or part of a mezze-style spread. Make sure to have extra bread on the side for dipping into the flavorful broth.

Presentation advice

Present the Epirotic-style Cod Açorda in individual bowls, garnished with a sprinkle of fresh parsley. The golden color of the soup, combined with the vibrant green parsley, creates an appetizing visual contrast. Serve it piping hot to fully enjoy the comforting aromas.