CODFISH IN OLIVE OIL WITH GARLIC, JOSE GOURMET, LISBON PORTUGAL

Bright, light, just right—garlic, salt, and oil masterfully season this famed fish. It is chunky, meaty, and supple…a zesty sauce begs for baguette.

Codfish (bacalhau) in Portugal is known as “faithful friend” and has been significant in Portuguese recipes for centuries. Its versatility makes it a favourite for swoon-worthy, blow your horn dishes.

Pairing: white wines, e.g. sauvignon blanc, ciders, English pale ales; gin cocktails, e.g gin fizz, white port
Serving: enjoy on toasted baguette; serve with cucumber and dill slices; prepare a boiled potatoes and eggs salad
Region: Portugal

Ingredients: codfish, extra virgin olive oil, garlic, salt

Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked).