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Punhetas de Bacalhau

(a typical cold dish from Estremadura)




  • Codfish (150gr. Per person)
  • Onions (a half per person)
  • Sweet paprika (1 Tablespoon)
  • Red hot chili peppers (to taste)
  • Olive oil and vinegar






Shred the codfish into small pieces and put it in a dish, with the onions cut into pieces (like half moon).

Next, mix the paprika and the red hot chili peppers in another recipient, and grind  until it becomes a puree. Then, mix the “puree” with the codfish and the onions.

Finally, garnish the food with olive oil and vinegar. If you prefer you can serve the codfish with potatoes or only with a green salad.





Leal Santos


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