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Prep time:


Cooking time:

1 h



Wine pairing:

Panizzi Vernaccia di San Gimignano Riserva DocgVernaccia di San Gimignano Riserva DOCG

Bacalhau à Brás (Cod à Brás)

Boil the cod for 10’ in unsalted water, then clean it well, removing the skin and bones. Chop big pieces of it and sauté with oil and onion for a few minutes.

Chop the garlic, clean the pepper and tomatoes, cut them into small pieces and add everything to the cod. Cook with the lid on for 10’.
Meanwhile, peel the potatoes and boil them in salted water. Drain well, cut into cubes and add to the cod along with the coriander. Cook for another 10’, season with salt and let it cool, then beat the eggs and pour them over the cod and potatoes.
Butter a baking dish, pour the mixture and put it in the oven at a preheated temperature of 180° C. Bake for 30’ until it turns golden brown. Serve hot or warm.

(4 people): 600 g of already soaked cod, 1 onion, 2 tomatoes, 2 potatoes, 1 pepper, 4 eggs, 2 cloves of garlic, 6 tablespoons of organic Panizzi extra virgin olive oil, coriander, salt.