ABC+ I Canned Codfish in "A Caldeirada" sauce
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Cod stew is a traditional Portuguese dish. It contains simple ingredients, such as tomato, onion and garlic, but together they give a unique flavor to this preserve. Whoever tastes it also gets a taste of Portugal.
This preserve is prepared by hand, far from mass production, following the recipe of resident chef Luís Baena and nutritionist Inês Nogueira, using selected fish and local ingredients.
Why I love it
- A traditional recipe perfectly executed.
- A meticulous, artisanal production method.
- Natural packaging that adds to the product's charm.
Ingredients
- Net weight: 120g, drained weight 85g
- Codfish (Gadus Moruha) 53%
- Extra-virgin olive oil 13%
- Tomato pulp, onions, garlic, peppers, malagueta pepper.
Nutritional facts (100g)
- Energy: 752Kj / 181kcal
- Fat: 13g
- Protein: 15g
- Salt: 1.5g
More informations about the production process?
Canned cod stew is prepared entirely by hand. The cod is desalted at the place of production for 1 to 3 days, then cooked until it reaches the ideal point.
After cooking, the cod is prepared by hand: bones and skin are removed to obtain perfect cod sticks. A generous amount of tomatoes, onions and garlic are added, but not too much, just the right portion so that none of the flavors overpower the other. Each tin is then individually sealed, washed, sterilized and carefully packed.
En savoir plus sur la méthode de production ?
La conserve de ragoût de morue est entièrement préparée à la main. La morue est dessalée sur le lieu de production durant 1 à 3 jours puis elle est cuite jusqu'à ce qu'elle atteigne le point idéal.
Après la cuisson, la morue est préparée à la main: les os et la peau sont enlevés pour obtenir des bâtonnets de morue parfaits. Une quantité généreuse de tomates, oignons et ail sont ajoutés, mais pas trop, juste la bonne portion pour qu'aucune des saveurs ne prenne le dessus sur l'autre. Chaque boîte est ensuite fermée une à une, lavée, stérilisée et soigneusement emballée.