Português 
English (UK) Description: Boiled potatoes, vegetables (bunca) and cod.
Delimitation of the geographical area of production: Municipality of Santa Maria da Feira.
Ingredients used: Codfish, large potatoes, bunch, Portuguese cabbage, onion, garlic, olive oil, lard, vinegar to taste.
Preparation: Cooking: cook the cod. Sauce: cut the onion into round slices and chop the lho, add the olive oil and a little lard. When the onion is transparent, add a little vinegar to taste, let it simmer for a while. It can be made without the boiled olive oil and onion sauce.
Know-how: The cooking must be separated as well as the boiled sauce.
Forms of commercialization: Restaurants.
Product availability throughout the year: Throughout the year with a higher incidence during the Christmas season.
History of the product: As the dish of the poor was called, there were families who made this dish almost every day.
Representativeness in local food: With great representativeness.
Product availability (extinguished, continuous supply, recovery): Continuous supply throughout the year.
Other names: Codfish stew.
Source: Confraria da Fogaça da Feira
