📝 About This Recipe
Experience the pinnacle of Portuguese seafood with this exquisite 'Yellow Cure' cod, a premium salt-cod aged for over a year to achieve its signature straw-gold hue and deep, umami-rich flavor. This traditional preparation highlights the thick, gelatinous flakes of the fish, gently poached in aromatic olive oil and served alongside buttery 'punched' potatoes and caramelized onions. It is a soul-warming masterpiece that captures the essence of Lisbon's finest tascas and the heritage of the North Atlantic.
🥗 Ingredients
The Star Ingredient
- 4 loins Yellow-cure (Cura Amarela) Salted Cod (thick-cut, approximately 250g each)
For the Confit and Aromatics
- 500 ml Extra Virgin Portuguese Olive Oil (high quality, enough to submerge half the fish)
- 8-10 Garlic Cloves (smashed with skins on)
- 3 Bay Leaves (fresh or dried)
- 1 teaspoon Black Peppercorns (whole)
The Accompaniments
- 800 grams Baby Yukon Gold or New Potatoes (scrubbed, skins left on)
- 2 large White Onions (thinly sliced into half-moons)
- 1 Red Bell Pepper (sliced into thin strips)
- 1 bunch Broccolini or Portuguese Cabbage (blanched)
For Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 cup Black Olives (Galega style) (pitted or whole)
- 1 pinch Smoked Paprika (for color)
👨🍳 Instructions
-
1
Begin the desalination process 48 to 72 hours in advance. Place the cod loins in a large container of cold water, skin side up. Keep in the refrigerator, changing the water every 8-12 hours until the salt level is perfect (taste a tiny piece of the raw fish to check).
-
2
Once desalted, pat the cod loins extremely dry with paper towels. This is crucial for the texture. Let them sit at room temperature for 30 minutes before cooking.
-
3
Preheat your oven to 180°C (350°F). Place the potatoes in a baking dish, toss with a little olive oil and sea salt, and roast for 30-35 minutes until tender.
-
4
While potatoes roast, prepare the 'Cebolada' (onion base). In a wide skillet, heat 4 tablespoons of olive oil over medium-low heat. Add the sliced onions and red peppers.
-
5
Cook the onions and peppers slowly for 15-20 minutes until they are soft, translucent, and slightly caramelized. Set aside.
-
6
In a deep ovenproof skillet or clay pot, add the 500ml of olive oil, smashed garlic, bay leaves, and peppercorns. Heat over medium heat until the garlic just begins to sizzle.
-
7
Carefully lower the cod loins into the oil. The oil should come halfway up the fish. Transfer the pan to the oven and cook for 15-20 minutes. The fish is done when the flakes (lascas) begin to separate easily when pressed.
-
8
Remove the roasted potatoes from the oven. Using a clean kitchen towel or the back of a large spoon, gently 'punch' (crush) each potato until the skin cracks and they flatten slightly—this is the classic 'Batatas a Murro'.
-
9
Increase the oven temperature to 200°C (400°F). Arrange the punched potatoes around the cod loins in the oil, or in a separate tray drizzled with some of the hot garlic-infused oil, and roast for another 10 minutes to crisp the edges.
-
10
Briefly sauté the blanched broccolini in a separate pan with a splash of the cod's cooking oil and a bit of garlic.
-
11
To plate, create a bed of the caramelized onions and peppers on a large serving platter. Place the cod loins on top.
-
12
Surround the fish with the punched potatoes and greens. Pour a generous amount of the warm garlic-infused olive oil from the pan over everything.
-
13
Garnish with black olives, a dusting of fresh parsley, and a tiny pinch of smoked paprika for a vibrant finish. Serve immediately.
💡 Chef's Tips
Always desalt cod in the refrigerator with the skin facing up, as the salt settles at the bottom. Do not let the olive oil reach a hard boil; a gentle confit (slow bubbles) preserves the delicate texture of the Yellow Cure. If you cannot find 'Cura Amarela', use the thickest 'Gadus Morhua' (Atlantic Cod) loins available. Use the leftover garlic-infused oil for sautéing vegetables or dipping bread—it is liquid gold! To check if the cod is ready, insert a knife; it should slide through the flakes with zero resistance.
🍽️ Serving Suggestions
Pair with a full-bodied Portuguese white wine, such as an Encruzado from the Dão region. A chilled glass of Vinho Verde Alvarinho provides a refreshing acidity that cuts through the rich olive oil. Serve with thick slices of crusty 'Pão de Milho' (cornbread) to soak up the aromatic oil. Follow the meal with a simple dessert like baked pears in Port wine to balance the savory depth of the cod.