Traditional Portuguese Dishes
Learn to Prepare Torricado: Traditional Portuguese Recipe
Discover the cod torricado, a traditional Portuguese recipe from Ribatejo with rustic toasted bread, garlic, olive oil, and a juicy sauce of onion, tomato, and bell pepper. A simple, comforting, and flavorful dish to share.
Torricado is a humble and rustic preparation associated with Ribatejo and areas near the Tagus River. Its charm lies in the contrast between crispy bread, olive oil flavored with garlic, concentrated sauce, and tender cod flakes.
01
Ingredients
Have everything ready before you begin.
- ✓4 thick slices of rustic bread, preferably from a loaf and 1 or 2 days old
- ✓4 cod loins, desalted, about 150 g each
- ✓4 cloves of garlic
- ✓120 ml of extra virgin olive oil
- ✓1 large onion
- ✓2 ripe tomatoes
- ✓1 green bell pepper
- ✓1 bay leaf
- ✓1/2 teaspoon of sweet paprika
- ✓30 ml of wine vinegar
- ✓Fresh parsley
- ✓Salt
- ✓Black pepper
02
Step-by-step method
- 01
If the cod is salty, desalt it in cold water inside the refrigerator...
If the cod is salty, desalt it in cold water inside the refrigerator between 24 and 48 hours, changing the water several times. If it is already desalted, dry it very well with kitchen paper.
- 02
Peel the onion and cut it into fine feathers
Peel the onion and cut it into fine feathers. Remove the seeds from the bell pepper and cut it into thin strips. Grate the tomatoes on the thick part of the grater, discarding the skin, or chop them very finely.
- 03
Heat three tablespoons of olive oil in a large skillet over medium heat
Heat three tablespoons of olive oil in a large skillet over medium heat. Add the onion, bell pepper, and bay leaf.
- 04
Cook for 8 or 10 minutes, stirring occasionally, until...
Cook for 8 or 10 minutes, stirring occasionally, until the onion is soft and slightly golden.
- 05
Add the grated tomato, sweet paprika, a small amount...
Add the grated tomato, sweet paprika, a small amount of salt, and black pepper to taste. Cook for 10 minutes more, until the tomato loses most of its water and the sauce is thick and shiny.
- 06
Add the wine vinegar carefully and stir for 1 minute to...
Add the wine vinegar carefully and stir for 1 minute to integrate it. Turn off the heat, remove the bay leaf, and reserve the hot sauce. If it's too dry, add a tablespoon of the olive oil, but not water.
- 07
Place the cod loins in a large pot or skillet and cover them with...
Place the cod loins in a large pot or skillet and cover them with cold water. Heat over medium heat until the water is very hot, but not boiling vigorously.
- 08
Cook the cod for 8 to 10 minutes, depending on the thickness, until...
Cook the cod for 8 to 10 minutes, depending on the thickness, until the layers start to separate easily. Remove it carefully and let it drain.
- 09
When the cod is lukewarm, remove the skin and bones and separate...
When the cod is lukewarm, remove the skin and bones and separate it into large flakes. Try a small portion before adding more salt, as desalted cod can be quite savory.
- 10
Make some superficial cuts in the crumb of each bread slice,
Make some superficial cuts in the crumb of each bread slice, without separating it. Peel the garlic cloves and crush them lightly.
- 11
Heat a griddle, grill, or iron skillet over medium-high heat
Heat a griddle, grill, or iron skillet over medium-high heat. Toast the bread on both sides until it's golden, firm, and has some dark marks, but not completely dry in the center.
- 12
While the bread is still hot, rub each slice with a garlic clove
While the bread is still hot, rub each slice with a garlic clove. Spread the remaining olive oil over the bread and let it penetrate the cuts in the crumb.
- 13
Place a bread slice on each plate
Place a bread slice on each plate. Cover with a generous portion of the sauce and finish with the cod flakes.
- 14
Drizzle with a bit more of the oil left in the skillet and sprinkle...
Drizzle with a bit more of the oil left in the skillet and sprinkle with chopped fresh parsley. Serve immediately.
- One or two-day-old bread offers the best texture for toasting.
- Traditionally, bread is toasted over embers; at home, a griddle, grill, or iron skillet provides a good result.
- Don't boil the cod too vigorously to preserve its tender flakes.
- Try the cod before correcting the salt in the dish.
- Serve the torricado immediately so the bread keeps its crunchy part.
- In Portugal, there are also simpler versions, prepared only with bread, garlic, and olive oil.
- For a traditional presentation, serve the whole bread with the cod on top; you can also cut it into large pieces just before serving.