Migas de Peixe do Rio

Delimitation of the geographical area of production: Torre de Moncorvo, Vila Nova de Foz Côa, Freixo de Espada à Cinta, Mogadouro.

Ingredients used: Homemade bread; river fish (barbel, boga, muge, etc.); pennyroyal, also known as "erva peixeira"; tomato; olive oil; onion; eggs; salt.

Preparation: Cut the onion into thin slices and cook in olive oil, without letting it brown. Add the chopped tomato and let it cook. When the tomato is already soft, drizzle with water, season with salt to measure and bring to a boil. Then, the fish and aromatic herb (pennyroyal) are introduced, covered and cooked. After cooking, remove the fish and add the previously beaten eggs to the broth to cook as well. Cut the homemade bread into slices for a terrine. The broth is poured on top of the bread, smothered for a while so that the broth gets into the bread. The fish can be served separately.

Product history: Over several generations, the main livelihood of many families in Foz do Sabor, municipality of Torre de Moncorvo, has been fishing for river fish, whose quality and quantity is due to the confluence of the Douro and Sabor rivers. The River Fish Migas, initially a subsistence dish, acquired fame and today constitute a tourist and economic asset for the region.

Source: Receitas e Sabores dos Territórios Rurais, MINHA TERRA, 2013