The recipe was chosen by Mafalda Leónidas from the Gulbenkian Foundation. ‘I am sending recipes for popular Portuguese dishes: Pastéis de Bacalhau – traditional cod croquettes and tomato rice,’ wrote Mafalda.

Ingredients:

• 500 g cooked cod (without skin nor bones)
• 300 g boiled potatoes
• 3 ml milk
• 4 eggs
• 1 g black pepper
• salt
• chopped parsley
• olive oil

Preparation:

1. Separate the yolks from the whites, then beat the whites until stiff.
2. Mince the cooked cod by hand or in a meat grinder. Mash the potatoes. In a large bowl, mix the cod with the potatoes, milk, egg yolks, salt, and pepper, using a wooden spoon. Blend everything until smooth, then combine with four whipped egg whites and chopped parsley.
3. Using two spoons, form egg-shaped croquettes from the mixture and fry them in olive oil. Leave on a paper-lined sieve to drain excess oil.
4. Serve with the Portuguese tomato rice (or with a salad with cucumber, tomatoes and other vegetables, seasoned with olive oil and vinegar).

Portuguese tomato rice

Ingredients:

• 1 medium onion
• 1 bay leaf
• 1 bell pepper (optional)
• 2 big, ripe tomatoes
• 3.5 cups water
• 1.5 cups long grain rice
• parsley, cilantro or basil, finely chopped
• 3 tablespoons olive oil
• salt and black pepper

Preparation:

1. Chop the onion. Heat the olive oil in a pan and fry the onion with the bay leaf until translucent.
   
2. If you are adding bell peppers, cut them into strips and add them to the pan along with the chopped tomatoes. Stir occasionally.
3. Once the tomatoes fall apart, pour in the water and wait for it to boil. Then add the rice and stir a few times so it doesn’t stick to the bottom. Bring it all to a boil again, season with salt and pepper. Reduce the heat and cover the pan with a lid.
4. Once the rice is cooked, sprinkle it with chopped parsley, cilantro or basil. Serve with cod patties and a glass of white or rosé wine.