Print 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.

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

Adapted from Edite Vieira | The Taste of Portugal | Grub Street, 2000

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

Christmas Eve Cod | Bacalhau da Consoada

Quick Glance
(2)
25 M
1 H
Serves 6 to 8

5/5 - 2 reviews

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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)

Directions

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.

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Note

All these items must be cooked at the last minute, just before serving, so as to be brought to the table at their best. They are served on big platters, separately.

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