A traditional Portuguese recipe — in a tin. Bacalhau or cod with olive oil and garlic. Try it with crunchy baby gem lettuce leaves, chopped shallots, a squeeze of lemon juice, chopped parsley, some lemon zest and black pepper. La Rose was originally produced in Portugal by the Spanish cannery Feu Hermanos – now a meticulously preserved museum. It was revived in 2016 by Ramirez - the cannery also behind Berthe and Cocagne. A Porto graphic design company studied the original La Rose designs and recreated the packaging, the red border inspired by ads from the 50s.
Ingredients: codfish (fish), olive oil, garlic (2%), salt