Cod fish is a staple of Portuguese cuisine, and as such, no respectable restaurant would miss a cod dish off its menu. Cod “Tibornadas” (roasted pulled cod and potatoes tossed in olive oil, onion and garlic) are a particularly popular way to eat the traditional fish, thanks to the large variety of ways in which the dish can be made and its importance and popularity, which dates back generations.


Back in the days when olive oil plantations stretched for as far as the eye could see in the mountain villages, the farmers and their friends would all come together to feast, making roasted potato snacks to which cod would then be added. However, the olive oil was truly the cherry on the cake of this delicacy that delighted all those who tasted it.