Casa do Bacalhau

Christmas pairing with Quinta da Alorna Reserva

Cod with Ham and Grain Puree – Perfect combination with Quinta da Alorna Touriga Nacional & Cabernet Sauvignon


  • 500g of cooked chickpeas
  • 2 cloves of garlic
  • Half an onion
  • Small French garlic (only the white part)
  • 300ml of milk
  • 300ml of cream
  • 1 tablespoon of butter
  • Salt and Pepper q.b
  1. Sauté the French garlic, onion, garlic and chickpeas, add the milk and let it boil over low heat.
  2. At the end add the cream, butter, season to taste and beat everything in the magic wand.
  3. If you prefer a smoother puree, just go through a fine pass.


  1. Sauté half an onion and 2 cloves of garlic in olive oil until caramelized over white heat
  2. Place on the cod and cover with mayonnaise
  3. Take it to the oven for gratin

Serve the cod with the grain puree and garnish with thin slices of ham

Confit Cod with Citrus Puree – Awakening of flavours with Quinta da Alorna Reserva Arinto & Chardonnay


  • 500g of Carrots
  • 5 mint leaves
  • Juice of 4 oranges
  • Juice of 1 lemon
  • Honey, Salt and Pepper q.b
  • 1 tablespoon of butter
  1. Cut the carrots into slices, add the orange juice, lemon, mint leaves and bring to the heat.
  2. After completely cooked, beat the magic wand, add salt, pepper, 1 spoonful of butter and honey to taste


  1. Clean the cod
  2. Place in a container with garlic, a branch of rosemary and cover with olive oil
  3. Bake in the preheated oven at 90 degrees for 9 minutes

After 9 minutes, remove the cod from the oven and serve with the puree.