In a month that is traditionally a vacation time for millions of Portuguese (although, here at Quinta da Raza, it will be largely taken up with the grape harvest), we suggest a recipe that showcases our “faithful friend,” the one and only, incomparable cod. So, our suggestion for this month is Cod with Fresh Cream, Zucchini, and Cornbread—a dish that, in our opinion, pairs perfectly with very hot days, but also with days full of good cheer, offering just what we need to “recharge” our batteries for the months ahead.

This cod recipe we’re presenting here is, in a way, similar to other cod-and-cream dishes, though it has a lighter profile—and is also fresher and more colorful. Zucchini serves as a complement or even an alternative to potatoes; the cream sauce, in turn, contains herbs and, naturally, a touch of Vinho Verde; finally, the cornbread takes us back to the Minho region, where even today it remains a staple on family dinner tables. In fact, the cornbread, the fresh herbs, and the dish’s light, fresh profile evoke the Minho and the region’s lush green landscape, further helping to “lighten” the dish and give it a certain air of modernity.

So let's get to this mouthwatering recipe!

Cod with Green Cream, Zucchini, and Cornbread

Serves 6

Ingredients

For the cod:

• 600 grams of rehydrated and flaked cod
• 500 grams of potatoes
• 2 small zucchini
• 1 leek
• 1 onion
• 2 cloves of garlic
• 100 ml of Quinta da Raza White Vinho Verde (your choice 😉 )
• 200 ml of heavy cream
• 200 ml of milk
• 1 small bunch of spinach
• 1 handful of parsley
• 1 tablespoon of olive oil
• Zest of 1 lemon
• Nutmeg
• Salt and pepper

For the topping:

• 120 g of cornbread
• 1 clove of garlic
• Parsley or cilantro
• 1 drizzle of olive oil

Preparation

Cut the potato into small cubes and boil it just until tender. Cut the zucchini into half-moons, season lightly with salt, and sauté it quickly in olive oil so that it retains some texture.

Sauté the onion, garlic, and leek in a drizzle of olive oil. Add the flaked cod and pour in the Vinho Verde. Let the alcohol evaporate, then add the potato and zucchini.

Heat the milk and cream. Add the spinach and parsley and blend until you have a smooth, green cream. Season with nutmeg, pepper, and lemon zest. Fold this cream into the cod mixture.

Place on a baking sheet or in small individual serving dishes. Coarsely crumble the bread with garlic, herbs, and olive oil, and spread it over the surface. Bake at 200 °C for about 15 minutes, until golden brown.

Harmonization

For this true delicacy, we recommend a wine with a youthful, fresh profile and good acidity. Dom Diogo Azal? I think we’re calling you….

The variety’s vibrant, natural acidity balances the cream and pairs beautifully with the lemon and zucchini. Furthermore, Dom Diogo Azal’s light, citrusy, and subtly effervescent character makes it especially well-suited for summer meals.

Looking for a bolder option? After all, it’s summer—a time to relax, but also to try new “things.” Why not the Raza White Pet-Nat or even the Quinta da Raza Brut White Sparkling Wine with the invaluable contribution of those “little bubbles” that will help cleanse your palate and remind you with every sip (as if it were possible to forget!) that it’s summer!

The team at Quinta da Raza wishes all of its friends, customers, and suppliers a wonderful and rejuvenating vacation. Here, we’re already counting down to the grape harvest! See you soon!