Shredded Cod with Migas and Turnip Greens Recipe

 Shredded Cod with Migas and Turnip Greens Recipe

This is a traditional Portuguese recipe, perfect for a comforting meal. Shredded cod is cooked with turnip greens (green leaves like turnip greens or kale) and served with Alentejo bread crumbs. Serves 4. Preparation time: about 1 hour.

Ingredients

For the cod with turnip greens: 800g desalted and desalted cod

500g turnip greens (or kale, washed and chopped)

4 cloves of garlic, sliced

1 medium onion, chopped

4 tablespoons of extra-virgin olive oil

Salt and black pepper to taste

Enough water to cook

For the migas:

200g of stale Alentejo bread (or rustic sandwich bread), crumbled or grated

3 cloves of garlic, minced

4 tablespoons of olive oil

1 sprig of chopped fresh cilantro (optional, for flavoring)

Salt to taste

Hot water (about 200ml)

Preparation

Prepare the cod: Place the cod in a pot of cold water, bring to a boil, and cook for 10 minutes. Drain, let cool slightly, and shred into large flakes, removing skin and bones. Reserve the cooking water.

Cook the turnip greens and cod: In a large skillet or deep pot, heat the olive oil and sauté the onion and garlic until golden brown (about 5 minutes). Add the turnip greens and sauté for 3-4 minutes. Add the shredded cod, mix well, and add a little of the reserved cooking water (about 200ml) to create a light sauce. Season with salt and pepper. Cook over low heat for 15-20 minutes, stirring occasionally, until the turnip greens are tender and the cod absorbs the flavors. Add more water if necessary to prevent drying out.

Make the migas: While the cod is cooking, in another skillet, heat the olive oil and sauté the garlic until golden. Add the breadcrumbs and gradually drizzle with hot water, stirring vigorously with a wooden spoon until the bread absorbs the water and becomes loose, but not pasty (about 5-7 minutes). Season with salt and stir in the chopped cilantro at the end. The crumbs should be crispy on the outside and soft on the inside.

Assemble and serve: Place the cod with turnip greens on a serving platter and serve with the warm crumbs. Drizzle with an extra drizzle of olive oil and serve immediately. Optional: Garnish with black olives or sliced ​​hard-boiled eggs for a traditional touch.