Português 
English (UK) 
Special features: Leftovers of the cooked bunch, cod, carrot, potato, onion from Christmas dinner.
Species, varieties or breeds: Cod.
Delimitation of the geographical area of production: Between the Douro and the Tâmega.
Ingredients used: Bunch, 2 cod steaks, egg, carrot, potatoes, garlic, olive oil and vinegar. Choice of black pepper.
Preparation: Sauté the garlic together with the olive oil. Cut the bunch into small pieces, shred the cod and place it in the pan. Add the carrot, potato and chopped eggs. Mix everything with the olive oil to taste. Bring to low heat for about 20 minutes.
Know-how: Preparation of the elements of the confection.
Forms of commercialization: It is not commercialized.
Product availability throughout the year: Christmas season.
Product history: It is a way of using what is left over from Christmas dinner. It began to be used by the servants, in the homes of the landlords, as a way for them to eat the cod at Christmas time.
Representativeness in local food: It is a way of using leftovers from the Christmas dinner meal.
Product availability (in extinction, continuous supply, recovery): Availability throughout the year, but more frequently during the Christmas season.
Other designations: Farrapo Velho.
