For Christmas Eve supper, make plenty of this favorite easy-to-make dish.–Edite Vieira
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.
Ingredients
- 2 pounds salt cod, cut into 6 or 8 fillets, soaked for 24 hours
- 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
For the sauce
- 3 tablespoons olive oil, per person
- 1 clove garlic, per person, minced
- 1 teaspoon wine vinegar, per person (or less to taste)
Instructions
- 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.
- 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.
Nutrition
Serving: 1 portionCalories: 796 kcalCarbohydrates: 33 gProtein: 113 gFat: 22 gSaturated Fat: 5 gMonounsaturated Fat: 10 gCholesterol: 603 mgSodium: 10798 mgFiber: 8 gSugar: 9 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe © 2000 Edite Vieira. Photo © 2016 ReceitasNaBimby. All rights reserved.
This my strongest childhood memory. It isn’t Christmas until my Azorean mom makes this exact dish. Mom isn’t feeling well this year. So I’m going to try to give a whirl. I hope I can make her proud. Wish me luck.
Good luck, Donny! I’m sure she’ll be incredibly proud. Please let us know how it turns out.