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Chora de Bacalhau


1 dried cod head or 2 fresh cod faces, washed and speckled
1 big onion
6 garlic cloves
1 bay leaf
2 big tomatoes
1 cup needle rice
1 pinch of hot sauce
Olive oil
1 cup white wine


Sauté the onion and garlic in the olive oil until they are transparent. Add the bay leaf and tomatoes and let it cook for five minutes. After this brief period add the cod head or the faces and sprinkle with white wine.

Once cooked, remove the cod head or the faces from the pan and reserve, allowing it to cool so it can be shredded.

Add water to the pan, rectify the seasoning to taste and once it starts boiling add the rice and let it cook until done. Finally add the shredded cod to finish the recipe. As an option you can serve it with small pieces of toasted bread.

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