Ingredients:

• 4 Cod Steaks
• 1 Alentejo bread
• 4 Eggs
• 6 cloves of garlic
• 1 Coriander sauce
• Olive oil to taste
• Salt to taste

Preparation:

In a mortar, crush the garlic cloves well with the chopped coriander and salt.

Place the mixture in a large bowl along with a good amount of olive oil.

In a pan, place the cod with water, along with a drizzle of olive oil and let it cook for 5 minutes.

In a separate pan, cook the eggs.

Cut the bread into medium pieces and set aside.

In the large bowl, add the boiled eggs, the cod fillets, and pour in the cod cooking water. Stir well and separate the eggs and cod fillets between the plates.

Then place the bread slices in the large bowl and stir well to moisten them.

Serve the bread soups on each plate.

Click here to find out more about the history of Açorda Alentejana