Pasto

Cooking from a Portuguese perspective

Salted Cod Carpaccio/Carpaccio de Bacalhau

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Raw salted cod salad goes under numerous names and variations in traditional Portuguese cooking. A constant is top quality olive oil which is essential to pretty much any cod dish. This recipe for carpaccio is stripped down to bare essentials and uses thinly cut slices of cod rather than the traditional hand shredded.

Salted Cod Carpaccio

1 Tranche of salted cod (soaked in water for 48 hours)

2 tbsp olive oil

Red and Green peppers

1. With a sharp knife, remove skin and bones from the cod while keeping the meat intact.

2. Slice the cod as thinly as possible across the grain (a good carving knife is good for the job) and spread on a plate.

3. Thinly slice red and green peppers and lay on top of cod.

4. Drizzle with olive oil.

Written by Pedro Rebelo

March 15, 2010 at 11:22 am

Posted in Fish, Recipes/Receitas

Tagged with ,

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