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Azevia (cod and onion salad): photo of the dish
Illustrative photo: MiguelAlanCS — CC BY-SA 4.0, Wikimedia Commons
Salads & starters

Azevia (cod and onion salad)

A traditional Portuguese salad of flaked desalted cod, sliced onion, pepper and potato, dressed with olive oil and vinegar. Fresh and simple, it is eaten as a starter or a light main course, especially in summer.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

338 kcal per serving

Protein
22.8 g
Carbohydrates
25 g
of which sugars
6.2 g
Fat
14.8 g
of which saturated fat
2.3 g
Fiber
5.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the cod for 36 hours in several changes of cold water, changing the water every 8 hours.
  2. Put the cod in a pan of simmering water and poach it for 10 minutes without boiling, then drain and leave to cool.
  3. Boil the potatoes whole for 20 minutes, peel them and cut them into cubes.
  4. Flake the cod by hand, removing bones and skin.
  5. Finely slice the onion, pepper and tomatoes into cubes, and chop the parsley and garlic.
  6. Mix all the ingredients in a salad bowl, dress with the oil, vinegar, pepper and a little salt if needed, then let it rest for 15 minutes before serving.

Variations and tips

Egg version. Add 2 hard-boiled eggs cut into quarters on top for a more filling dish.

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Original Ecomely recipe.