Portuguese•gourmet
Christmas Eve Cod ~ Bacalhau da Consoada
This Portuguese Christmas Eve cod, called bacalhau de consoada, calls for salt cod, potatoes, cabbage and hard-boiled eggs. it's a simple, humble, traditional dish.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds salt cod
- 1 1/2 pounds potatoes (boiled in their skins and peeled while still hot)
- 1 large head cabbage (cut into 8 pieces (or 8 large kale leaves), blanched until just tender)
- 12 hard-boiled eggs (sliced in half)
- 3 tablespoons olive oil (per person)
- 1 clove garlic (per person, minced)
- 1 teaspoon wine vinegar (per person (or less to taste))
Instructions
- 1
Fill with a large pot with enough boiling water to cover the fish by several inches. Cover the pan with a heavy dishtowel and leave the cod to soak in the hot water for 30 minutes. (If the fish isn't cooked fully, simmer gently until finished.) Drain the cod, and remove any bits of skin or bone.
- 2
To make the sauce, bring the oil and garlic to a boil in a small saucepan, remove from the heat, add the vinegar, beat well and serve in a sauceboat.