Of the thousand and one ways of cooking codfish, the pastel is the one that Greeks and Trojans most liked. Whether in the classic version or in the modern reinventions, with peppers or olives, the Terra do Bacalhau stall sells all of them and many of them. And as behind a great pastry there is always great cod, it should be said that in this case the raw material comes from the cold waters of Norway, sustainably fished, prepared in an artisanal way and with more than nine months of aging. And yes, it is also available packaged (whole, in loins or shredded) to take home.