Tradition says Portugal has 365 ways of prepairing cod, one for each day of the year. Since tradition rules a little less effectively than before, my count goes way over 1000 ways of doing it and the recipes continue to pile up. This one is a restyling of one of the most famous cod recipes, discovered some days ago in a restaurant near Cascais: Bacalhau à Braz (Cod Braz' way) according to modern trends and fashion (cod cooked in vacuum at low temperature for instance).As usually, feel free to ask whatever you want to ask. Duh.
Looks delicious! Cod in England is usually just fried in batter, very boring. What is that underneath?
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