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Description: Kind of puree with cod aroma; Colour: yellow-brown.
Special features: Boil the potatoes with the skin on, to give it more flavor. Slow cooking and with good ingredients.
Delimitation of the geographical area of production: Municipality of Marco de Canaveses.
Ingredients used: Unpeeled potatoes, onion, garlic, cod, salt, parsley and olive oil.
Preparation: Boil the potatoes with the skin on. Once cooked, the skin is removed and resealed. Next to it, cook the cod, then shred it. Make a stew with onion and garlic. To the stew, add the cod and the potato. Let it cook slowly and add the parsley.
Know-how: The particularity of this birth is the way the potatoes are cooked, with the skin, which gives it a different flavor. You have to make a good noise.
Forms of commercialization: Homemade dish, without commercialization.
Product availability throughout the year: Characteristic dish of the Christmas season.
Product history: This dish is made for lunch on December 24th. The older people used to take advantage of the soaked cod for Christ-mas dinner and make this dish for lunch.
Representativeness in local food: Seasonal curry dish, typical of the Christmas season.
Product availability: Continuous Supply.
