Courtesy Carlos Carreira, co-owner, Adega, San Jose, CA
Salt cod, or bacalhau, is a common Portuguese ingredient. It’s simply cod that’s been salted and dried as a preservation technique, but it also concentrates flavors. It’s easy to find, and while preparation is time-consuming (a long soak removes excess saltiness and restores texture), it’s simple to make.
“Açorda is one of the most authentic Portuguese dishes, and it always must include bread, water, garlic, cilantro, olive oil and eggs,” says Carreira. This version is a “dry” açorda (some have a soupier texture), gilded with a simply grilled fillet of cod.