1. The COD A little of history The Portuguese discovered the cod in the XV century, in the time of the great navigations. At that time they needed products that were not perishable and that could endure the long travels, which sometimes lasted more than 3 months of journey across the Atlantic. They tried several fishes of the Portuguese coast, but they found the ideal fish near the North Pole. The Portuguese were the first ones to catch the cod in the New Land (Canada), which was discovered in 1497.

2. The COD A little of history It is one of the most popular food of the Portuguese gastronomy. We were the first people to introduce this fine fish, known as the “loyal friend”, in our menus. Rich in mineral salts, vitamins and proteins, it presents a low proportion of cholesterol and fat, being, thus indicated to all types of diets, except for those who suffer from high blood pressure. In this case it is recommended to be eaten steeped. The habit of eating it salted comes from the Discoveries, because at that time that was the only way of keeping it eatable. At present, this fish is about to extinction, included in 2000, by the WWF (World Wide Fund for Nature), in the list of threatened species.

3. NUTRITIONAL VALUE OF the COD (1 kg) Calcium: 4 g Calories: 1600 Kcal Iron: 0,16 g Fat: 19 g Proteins: 370 g Vitamin B2: 0,23 g Vitamin B12: 0,04 g

4. TO STEEP THE COD The way of preserving the Stockfish and dried cod has been used for more than 500 years; it comes from the time of the great navigations, long and unpredictable travels, in which it was necessary the preservation of this food. Thanks to this method applied by many generations, only the water is removed; so all the qualities of the fresh fish, proteins, iron, calcium and vitamins (in special the vitamin B) are preserved. Putting the cod in water not only takes away the salt but also makes it soft. The following hints may help: 1. The cod must always be preserved IN THE REFRIGERATOR, even when salted. 2. In order to steep the cod better, preserving its nutritional characteristics and firm pieces, put it in water in the fridge, in big bowls with plenty of water. It is advisable to add some slices of lemon, without squeezing them, which leaves the cod more white and reduces the fragrance of the desalt. 3. It is best not to boil the cod, because it takes away not only any of its nutritional properties, but also it compromises its softness, leaving the cod hard and fibrous. 4. The thicker the cod is, the more time it must stay in water.

5. TIME OF DESALTING the COD It varies according to the thickness of the pieces of the cod:  Normal Pieces: 24 hours  Thick Pieces: 40 hours  Very thick Pieces: 48 hours  Unravelled Cod: 6 hours

6. Vuoi merluzzo? Du ønsker at torsk? Θέλεις να το γάδο? Would you like cod? There Are countless recipes of cod in Oporto way, from the Gomes de Sá cod to the spiritual cod passing over the cod with all, soufflé of cod, with maize bread, to the pataniscas, small cakes, to the Narcisa, the rice of cod, the fried cod, stew, roast or grill in the hot coal, there are endless ways of preparing the “loyal friend”. Cod Small cakes of Pataniscas Cod Spiritual cod of cod to the Narcisa

7. SOME RECIPES OF COD Cod roasted with maize bread Ingredients for 4 or 5 persons: 1 loin of cod 1 Kg of flesh of maize bread 1 glass and a half of white wine 1 leaf of laurel 5 tablespoons of oil 2 tablespoons of fat some garlic 1 onion 1 tablespoon (rock bottom price) of paprika Salt and pepper

8. SOME RECIPES OF COD Preparation of the food: The cod Is Steeped very well. After drained it is put in a tray with half a glass of white wine, pepper, laurel and two tablespoons of oil. Put it into the oven to crack. In a bowl, to the part, the soft part of de maize bread is crushed crumbled with a glass of white wine, the fat, the pricked garlic, the pricked onion, the paprika and the remaining oil. Season with salt and pepper and is spread on the cod, which meantime was withdrawn of the oven. Put the cod again in the oven and the crust is left to make blond well. After this quite golden one, the cod is served with small blondish small potatoes in butter, margarine or fat or with potato the punch.

9. SOME RECIPES OF COD Cod to the Gomes de Sá Ingredients for 4 persons: 500 g of cod 500 g of potatoes 1,5 dl of oil 1 tooth of garlic 2 onions 2 boiled eggs 5 dl of milk black Olives, parsley, salt and pepper

10. SOME RECIPES OF COD Preparation of the food: The pieces of cod Are Scalded and one drips. The skins and the bones are withdrawn and comes in splinters. Place these in a deep container, cover them with hot milk and let in infusion during one hour. Meantime, cut the onions and the garlic in slices. In a pan, mix them (the slices) with the oil and let blond a little. Mix the potatoes, cooked with skin, peel them completely and cut them in slices. Drip the cod and mix it. Mix all the ingredients slightly, without stew. Seasoned with salt and pepper. Put in a clay tray and goes into the oven for 10/15 minutes. Serve in the tray that was in oven and sprinkled with pricked parsley and it is decorated with slices of boiled eggs and black olives.

11. SOME RECIPES OF COD Cod roasted with potato to punch Ingredients for 4 persons: 4 pieces of cod 16 small potatoes 1 red pepper 1 yellow pepper 1 green pepper 2 tomatoes 1,5 dl of oil Salt and pepper q. b.

12. SOME RECIPES OF COD Preparation of the food: In advance, steep the cod in cold water, changing it several times. Wash the potatoes, season them with salt and roast them in the oven to 200th C, for 35 minutes. Remove them of the heat and give they one small punch. Open the peppers in half, cut them in pieces, such as the tomato, and clean them of seeds. Blush the cod in the oil and, after mix the peppers and the tomato; season with salt and pepper. Serve the cod with the potatoes and the vegetables and spread the sauce that was formed.

13. SOME RECIPES OF COD In Portugal, the cod cooked in the Light supper (Supper) of Christmas, together with potatoes and cabbages or grelos (turnips) cooked, is almost a rule that nobody breaks in the Portuguese food habits in this day.

14. TYPICAL OPORTO RECIPE The typical dish of Oporto they are the Guts in Oporto way, which as a matter of fact give name to the natives from the city: the tripe-sellers. The City of Oporto fulfilled a role of great importance in the time of the Discoveries. Many are described passages that demonstrate the kindness, union and determination of these riverside people, and it is of one of these demonstra- tions that the Tripe-sellers cognomen appears.

15. TYPICAL OPORTO RECIPE Origin: To this dish the people from Oporto owe the epithet of “Tripe-sellers” of what they are very proud and which it is the evidence of their generosity. Some say that this recipe dates from 1384 and that it is due to the fact that the Oporto people having sent all the meat for the fleet which, Rui Pereira was in charge, that same fleet come to help Lisbon, enclosed by D. João I de Castela. Others attribute that fact, once again to the generosity of the “Tripe-sellers” that when of the Ceuta expedition in very similar circumstances, were left to eat only the inside and note the flesh. Douro river

16. TYPICAL OPORTO RECIPE Ingredients for 5 persons: 500 g of Calf's guts (containing books or frills, honeycombs and bonnet) 1 hand of small calf 75 g of smoked sausage of meat 75 g of ears 75 g of interspersed bacon fat or ham 75 g of pork sausage 75 g of meat of tenement 1/2 chicken or half a hen 500 g of bean butter 1 carrot 1 big onion 1 tablespoon of fat 1 branch of parsley 1 leaf of laurel salt and pepper Guts in the Oporto way

17. TYPICAL OPORTO RECIPE Preparation of the food: They Wash their guts very well and are rubbed with salt and lemon. They are cooked in water and salt. Clean the calf's hand and one cooks. In another container the remaining meats and the chicken are cooked. These meats are taken out as they are cooked. The beans already steeped are cooked with sliced carrots and an onion in fingers. Mince an onion and a spoon of fat is cracked. All the meats are mixed and cut in pieces. Stew for wile and add the beans. Seasoned with salt, black pepper ground in the moment, laurel and a branch of parsley. Let it stew well. Take the branch of parsley out and it is served in a clay or china trey, sprinkled with cumins, pricked parsley and goes with white dry rice.

18. TYPICAL OPORTO RECIPE Francesinha in the Oporto way Ingredients for the covering - Sauce: 1 beer 1 broth of meat (knorr) 2 leaves of laurel 1 spoon of (soup) of margarine 1 glass of Brandy or Porto 1 spoon of (soup) of flour 2 spoons of (soup) of tomato pulp 1/2 glass (+ 1dl) of milk piri-piri q.b. Ingredients for the Francesinha: 2 slices of sliced loaf ham q.b. cheese q.b. sausages q.b. sausage q.b. roast beef or beef q.b.

19. TYPICAL OPORTO RECIPE Preparation of the sauce: Dissolve well the flour with de milk, mix the remaining ingredients and with the help of the magic wand grind everything, put it to boil and thicken it a little by stirring not to stick. Preparation of the Francesinha: Make a sandwich with the ingredients, cover with cheese, put it in the centre of a plate and cover it with the sauce, and put it in the oven to toast on the top.

20. DELIGHTS OF OUR CITY To finish the presentation of these delights, nothing better than to try these recipes in a near visit to our city of Oporto. Up to there, try to make these delicious dishes. Good appetite.