Autumn Menu

Serves 4

The soft part of 4 pre-soaked Mafra bread rolls, 100 g/3.5 oz.
each (save the outer crusts)
1 whole piece of salted cod
2 chopped bunches of parsley
Half glass of white CORETO
1/4 tomato, peeled and cleaned
4 poached eggs
4 chopped garlic cloves
Half onion, chopped
4 tender leeks, chopped
1 chilli pepper

Slowly simmer the salt cod in water for 25 minutes. Remove all skin and bones and shred. Place the skin and bones back into the pot and leave to continue simmering. Sieve and save this cooking water. In a casserole dish, sauté the garlic, onion, parsley and tomato over a low heat in 1 dl/2/5 cups of olive oil. Add the wine and let it simmer for an additional minute. Season, stir in the breadcrumbs, slowly adding the cod cooking water until an even paste, i.e., an açorda, gradually emerges. Then, sauté the cod with the tender leeks and chilli pepper in the remaining olive oil and rectify the seasonings.

To serve
Fill the bread shell with the açorda, setting the sautéed cod on top before topping with the warmed-up poached eggs. Garnish to taste and serve immediately.
* Portuguese bread soup usually containing coriander, garlic, eggs, olive oil.

Complemented with Grand'Arte Tinta Roriz or GRAND'ARTE Shiraz.