Grilled bacalhau with migas

Cook the pieces of fish either on a charcoal grill or in the oven.

• Grill: Carefully pat the fish pieces dry with kitchen paper and dust with flour. Grease the grill rack. Grill the pieces of fish for a maximum of 10-15 minutes.
• Oven: Preheat the oven to 240 °C top and bottom heat. Pour 1 dash of olive oil into a shallow baking dish and turn the fish pieces in it. Place in the oven and cook for 10-15 minutes (do not take your eyes off the fish).

• For the migas, wash the turnip greens or spinach. Place in a pan with a little salt and pepper, without draining, and steam for 10 minutes over a low heat without adding water and with the lid on. Pluck or cut the bread into small pieces. Peel and slice the garlic cloves.
• Heat the oil in a pan. Fry the garlic over a medium heat for 2 minutes. Add the pieces of bread and fry for 10 minutes, turning occasionally, until crispy. Drain the turnip greens or spinach and squeeze well. Add to the pan and mix with the bread pieces. Cook for a further 5 minutes.

• To make the batatas, wash the potatoes and cook them in their skins in a pan with a little water and a little salt for 15-20 minutes.
• Drain the potatoes and leave to cool until lukewarm. Hit them with your fist so that they burst open.

• Peel the garlic, but leave the cloves whole. Put the olive oil in a pan with the garlic cloves and heat for 5 minutes (not to the smoking point).
• Arrange the pieces of fish with 2 potatoes and 2 migas on four plates and drizzle with the garlic oil.

Tip:

FALSTAFF WINE RECOMMENDATION

2021 Pop Tinto, Cozs – Tiago Teles & Antinio
Marques, Lisboa, Portugal

Light, drinkable red wine that also harmonizes with grilled fish. Notes of cherry and hibiscus as well as herbal nuances on the nose. Juicy on the palate, with an animating drinking flow.

walterundbenjamin.de, 17.80 euros

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