Torricado Ribatejano Portuguese Charcoal Bread with Grilled Salt Cod

There are dishes that look fancy on the plate and taste like they should. And then there’s the Portuguese Torricado, a dish that looks like the table was set by a very hungry farmer in a hurry, and tastes absolutely incredible hehehehe. This is an absolute classic of the Ribatejo region of Portugal, humble in origins, extraordinary in flavor, and the kind of recipe that makes you wonder why anyone bothers with anything more complicated.

The Torricado was born out in the fields. Out in the riverside plains of the Tagus river, between the vineyards and the working lands around Almeirim, Azambuja, Cartaxo, and Santarém, this was the food of fieldworkers who needed something practical, inexpensive, and deeply satisfying. Day-old rustic bread, split lengthwise and cut into diamond shapes on the inside, toasted over charcoal, then rubbed hard with garlic cloves and drenched generously in good olive oil, so much so that it’s practically frying right there on the grill. Paired with grilled Portuguese salt cod, it’s one of those combinations that feels like it was always meant to exist. Simple, unpretentious, and borderline addictive.

Nowadays the Torricado has outgrown the fields and claimed its rightful place at family gatherings and local festivities across the Ribatejo, and honestly, it makes a fantastic dish for Easter too! ;D It’s not the prettiest thing you’ll put on the table, but that’s the whole spirit of it. It’s honest food from humble countryside origins, and in that honesty, it’s absolutely delicious. Let’s check the recipe!

Torricado Ribatejano Portuguese Charcoal Bread with Grilled Salt Cod

Servings: 6
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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It's hard to explain just how good this dish is, words just don't quite do it justice. But we'll try anyway, because some things in life are too good to stay a secret hehehehe.

Ingredients

Codfish – 1 kg
Bread – 3 Large Rustic Loaves
Garlic – 3 Heads
Olive Oil – +/- 1 Liter
Green Bell Peppers – 2
Red Bell Peppers – 2
Oregano – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

This is a perfect recipe for the grill, but if you don’t have one, bake the cod in the oven and cook the rest in a grill pan.
Start by roasting the peppers with a little salt on top until their skin turns black, then place them in a sealable plastic bag or a bag you can tie tightly and leave them inside until they cool, the steam will cause the skin to peel off completely. Once cool, remove them from the bag and peel off the skin with your hands, then cut the peppers into strips and place them in a bowl. Season them with a drizzle of olive oil, dried oregano, pepper, and salt (you can make this the day before and serve it cool from the fridge).

While the peppers are cooling, start grilling the cod. You don’t need to be too careful with the fillets because the cod will all be flaked anyway. Grill until it’s very tender and has nice grill marks, then place all the cod on a platter to cool.
Next, peel and finely chop 2 heads of garlic. Remove the bones and skin from the cod and flake it. Finally, mix the garlic with the still warm cod and season everything with plenty of olive oil, taste and adjust the salt.
Now cut the bread lengthwise and use a knife to make diamond-shaped cuts in the crumb of the bread, place the bread halves on the grill to toast slightly.
Then remove from the heat and let the bread cool slightly. Cut 1 head of garlic in half, and use the halves to rub all sides of the bread. Rub well and firmly so the garlic flavor is well absorbed.

Next, generously soak both sides of the bread in olive oil, be very generous so the bread halves are well soaked, then return the halves to the grill to grill/fry well in the oil, until very toasty (normally the borders are almost charcoal hehehe)
Finally, just serve the bread slices with the peppers and, of course, the garlic roasted cod. Enjoy & Happy Easter!

Notes & Tips: This dish is traditionally made with day old or two day old rustic country bread. Bread that is slightly stale is actually better here because it absorbs the olive oil beautifully without falling apart. If you can find a good Portuguese or Spanish rustic loaf, a ciabatta, or any hearty artisan bread with a thick crust, you’re in good shape. Something like a fresh baguette will not work!

Don’t be shy on the olive oil. This recipe calls for a lot of olive oil and that is not a typo. The bread should be well drenched, almost soaked. Use a good quality extra virgin olive oil because with this few ingredients, each one makes a real difference.

Rubbing the garlic cloves directly onto the warm toasted bread is what gives the Torricado its character. Press firmly and use the whole cut surface of the garlic head, going back and forth across all sides of the bread. The heat from the bread helps the garlic melt right into it.

Make sure your salt cod has been properly desalted before cooking (Follow the link if you need precise instructions). The usual method is to soak it in cold water in the refrigerator for 24 to 48 hours, changing the water every 8 hours or so, depending on the thickness of the pieces. Over-salted cod will ruin the whole dish, so taste a small flake before you flake it all. You can find salted cod in Portuguese, Spanish, Brazilian, and some Italian or specialty grocery stores. Also in Portugal you can buy frozen salted codfish that has been desalted, so it’s ready to cook.

Charcoal is the traditional choice and truly makes a difference. The smoky char from the charcoal gives the bread and the cod a depth of flavor that a gas grill or oven will only partially replicate. If you have the option, go for it.

Do not worry about making this look elegant. Part of the charm of the Torricado is that it’s rustic and unpretentious, a big piece of garlicky olive oil soaked bread, some shredded cod, a bowl of charred peppers on the side. Set it on the table, call everyone over, and let people dig in. That’s the Ribatejo way. ;P

Do note from the nutritional information that this is a hiper caloric recipe, especially the amount of olive oil! But that was the point, its a recipe from hard working people and nothing wrong with a high calorie meal, just don’t make a habit out of it! Better for the occasional celebration 😀

This recipe for Torricado Ribatejano Portuguese Charcoal Bread with Grilled Salt Cod was originally created on BakeAfter.com. Esta receita de Torricado de Bacalhau foi publicada em português no Iguaria.com.