Alentejo Açorda with Cod and Poached Egg

Alentejo Açorda with Cod and Poached Egg

Harmonization: Antão Vaz – Estacal Estate

Açorda is the dish that best defines the Alentejo soul: simple, humble, and deeply aromatic. Made with stale bread, hot water, garlic, cilantro, and fresh olive oil, it reflects the wisdom of a kitchen that transforms small things into perfection. In this traditional version, cod and poached eggs complete the flavor palette, and Antão Vaz from Herdade do Estacal, with its freshness and notes of white fruit, makes the ideal pairing for this dish with peasant roots.

Ingredients (4 people)

• 4 small pieces of desalted cod
• 1 day-old Alentejo bread (hard, cut into thin slices)
• 4 cloves of garlic
• 1 generous bunch of fresh cilantro
• 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. Mash the garlic and coriander with salt until you get 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 tureen and pour over the boiling broth.
6. Arrange the cod flakes and the poached egg on top.
7. Drizzle generously with olive oil and serve immediately.

Harmonization

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

Sources

• Maria de Lourdes Modesto, Traditional Portuguese Cuisine , Dom Quixote, 7th ed., p. 45
• Florbela Ribeiro, Flavors of Alentejo , Heritage Defense Association of Mértola, 2014
• Regional Museum of Beja, Traditional Alentejo Recipes , 2018

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