Chef Angélica Salvador’s proposal for your Christmas or New Year’s table
InDiferente
Chef Angélica Salvador from the InDiferente restaurant proposes for your Christmas table or if you prefer for the New Year, this delicious Cod Confit, “Roupa Velha”, olive and parsley, and may you have an excellent Christmas and a New Year full of happiness.
Ingredients:
2 cod fillets 300/400g
150g onion
40g garlic
200g beef heart cabbage
600g agricultural potatoes
100g carrot
20g parsley
50g pitted olives
1lt olive oil
1lt oil
1 bay leaf
5g thyme
6 eggs
q.b salt
Q.b ground black pepper
50g chard mix
Preparation:
Clean and separate the cod fillets from the bones. Place on a small, tall tray with garlic, olive oil, bay leaf and thyme.
Using the vegetable trimmings, make a vegetable broth and cook the cod bones in it. Remove the bones and shavings and cool a little, shred the shavings.
Peel the potato, cut into straw potatoes and wash 3 to 4 times to lose the starch, drain well and fry in hot oil.
Cut the julienned onion, chopped garlic, grated carrot and julienned cabbage.
Sauté with olive oil, onion and garlic and let it caramelize slightly, add the cabbage and carrot and sweat until the juices release, cool with the vegetable broth, and add the cod trimmings.
Place the cod in the oven to confit in a hot oven at 120ºC for 8 minutes.
Add half of the fried potatoes, beaten egg and chopped parsley to the stew, cook over low heat so that the eggs cook and include the potatoes and vegetables, remove from the heat and add the remaining potatoes and sliced olives, adjust the seasoning of the old clothes with salt and black pepper.
Remove the cod from the oven.
Place the old clothes in the centre of the plate, place the loin on top of the old clothes, and finally, the chard seasoned with the confit oil.
Angélica Salvador: A culinary journey with Atlantic flavours
Born in Engenheiro Beltrão, in the State of Paraná, southern Brazil, Angélica Salvador is a chef passionate about cooking, whose journey is leaving a mark on the Portuguese gastronomic scene. Brazilian by birth, and Portuguese by birth, she clings to the family tree to exercise her art. She brings with her an irresistible passion for Portugal, where gastronomy, history, roots and culture intertwine at her restaurant InDiferente, in Foz do Douro. With a unique approach, she shares her hospitality, experience and Brazilian roots with Portuguese cuisine, offering customers a menu of discoveries.
Angélica’s professional career is marked by notable experiences, from the Sheraton Algarve Hotel, Vila Vita Parc Resort & SPA, to the opening of the Tróia Design Hotel and Júpiter Lisboa Hotel. These experiences shaped his approach to cooking, enriching it with a diversity of flavours and techniques.
At the age of 21, challenged by a friend, Angélica made the bold decision to move to Portugal, beginning a new phase in her life. This transition not only deepened her roots in Portuguese culture but also led her to meet her life and business partner, chef Tiago Bonito.
Married and united by their passion for gastronomy, Angélica and Tiago founded Restaurant InDiferente, located in the charming Foz do Douro, in Porto. With a unique approach to contemporary Portuguese cuisine, InDiferente is here to stay and today, it is recognized as an essential gastronomic destination for anyone visiting Foz.
The harmonious fusion of Portuguese and Brazilian culinary traditions has become Angélica’s distinctive signature. Her gift for reinventing classic dishes, such as the very Portuguese “Caldeirada de Peixe” and or the famous “Moqueca de shrimp”, created a palette of flavors that won over the palates of customers from all over the world.
Since InDiferente opened in October 2018, Angélica has led the kitchen, transforming fresh, seasonal products into culinary experiences. Her vision goes beyond the plate; she seeks to tell stories through food, evoking emotions and memories in each creation.
Além de suas conquistas culinárias, Angélica é uma defensora fervorosa da sustentabilidade e da colaboração com produtores pequenos e locais. O seu compromisso com ingredientes de alta qualidade e práticas conscientes tem sido fundamental para posicionar o InDiferente no movimento gastronómico sustentável.
Com a sua dedicação à excelência, inovação e modernidade, Angélica Salvador continua a inspirar não apenas amantes da boa comida, mas todos aqueles que procuram uma experiência gastronómica verdadeiramente única. O seu percurso no cenário gastronómico portuense é um convite da arte de cozinhar e da paixão por partilhar os sabores das suas memórias.
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