A white plate of bacalhau consoada or Portuguese Christmas Eve cod, with salt cod, small potatoes, and blanched kale.
Rating
4.78 / 9 votes
Comments 10 Comments
Adapted From Edite Vieira
Photographer ReceitasNaBimby

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For Christmas Eve supper, make plenty of this favorite easy-to-make dish.–Edite Vieira

A white plate of bacalhau consoada or Portuguese Christmas Eve cod, with salt cod, small potatoes, and blanched kale.

Christmas Eve Cod ~ Bacalhau da Consoada

4.78 / 9 votes
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.
David Leite
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CourseMains
CuisinePortuguese
Servings6 to 8 servings
Calories796 kcal
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour

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.

Adapted From

The Taste of Portugal

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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.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2000 Edite Vieira. Photo © 2016 ReceitasNaBimby. All rights reserved.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

Read More About Me
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10 Comments

  1. 5 stars
    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.

    Reply

    1. Good luck, Donny! I’m sure she’ll be incredibly proud. Please let us know how it turns out.

      Reply