Alentejo Açorda with Cod and Poached Egg

Açorda Alentejana with Cod and Poached Egg

Wine Pairing: Antão Vaz – Herdade do Estacal

Açorda is the dish that best defines the Alentejo soul: simple, humble, and deeply aromatic. Made with stale bread, hot water, garlic, coriander, and fresh olive oil, it reflects the wisdom of a cuisine that transforms little into perfection. In this traditional version, cod and poached egg complete the flavour profile, and Herdade do Estacal’s Antão Vaz, with its freshness and notes of white fruit, makes an ideal pairing for this rustic dish.

Ingredients (4 servings)

• 4 small pieces of soaked cod
• 1 day-old Alentejo bread (stale, thinly sliced)
• 4 cloves of garlic
• 1 generous bunch of fresh coriander
• 4 eggs
• 1 dl of Herdade do Estacal extra virgin olive oil
• Coarse salt to taste
• Boiling water to taste

Preparation

1. Cook the cod in water for 5 minutes. Remove and reserve the cooking water.
2. Crush the garlic and coriander with salt until you obtain an aromatic paste.
3. Add the paste to the hot water and let it boil for 2 minutes.
4. Poach the eggs in this broth and carefully remove them.
5. Place the sliced bread in a terrine and pour the boiling broth over it.
6. Arrange the flaked cod and poached egg on top.
7. Drizzle generously with olive oil and serve immediately.

Wine Pairing

The Antão Vaz enhances the aroma of the coriander and the delicate flavour of the cod. Its balanced acidity cuts through the olive oil and adds freshness to the dish. Serve at 10–11 °C.

Nutritional Information:

Per serving (1 portion)

• Energy: 450 – 550 kcal
• Protein: 28 – 35 g
• Total fat: 18 – 25 g
• of which saturates: 3 – 6 g
• Carbohydrates: 40 – 55 g
• Sugars: 2 – 4 g
• Fibre: 3 – 5 g
• Salt: 2.5 – 3.5 g

The nutritional values presented are estimates calculated based on food composition tables and may vary depending on the ingredients used, cooking methods, and quantities actually consumed. This information is provided for indicative purposes.

Sources

• Maria de Lourdes Modesto, Cozinha Tradicional Portuguesa, Dom Quixote, 7th ed., p. 45
• Florbela Ribeiro, Sabores do Alentejo, Associação de Defesa do Património de Mértola, 2014
• Museu Regional de Beja, Receituário Tradicional Alentejano, 2018

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”, maintaining the original methods and ingredients entirely.