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Bacalhau de Consoada
(Christmas Eve Cod)
by Edite Vieira
adapted from The Taste of Portugal
(Grub Street, 2000)
Serves 6 to 8
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For Christmas Eve supper, make plenty of this favorite easy-to-make dish.
convert   Ingredients
2 pounds   salted cod, cut into 6 or 8 fillets (see NOTE)
1 1/2 pounds   potatoes, boiled in their skins and peeled while still hot
1 large head   cabbage, cut into 8 pieces, boiled until just tender
12   hard-boiled eggs, sliced in half
     
    Sauce
3 tablespoons   olive oil per person
1 clove   garlic per person, minced
1 teaspoon   wine vinegar per person (or less to taste)

The Taste of Portugal
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 Method
1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.

2. Pour off the water, and refill 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.

3. 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.

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.

 

Recipe © 2000 Edite Vieira. All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.


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Reviews
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Four ForksOn 12.17.03 Octavia wrote:
The best. I added chickpeas to my plate and a little bit more olive oil. It's awesome.

Three Forks On 12.20.05 T.C. wrote:
This sounds delicious, and I would love to make it but find it confusing. What about the cabbage, potatoes, and eggs? Served along with cod after boiled?

Megaphone [David Leite] T.C., yes, the cabbage, potatoes, and eggs are served along aside the cod on large platters. As Vieira states, it's important to make all these elements at the minute for best flavor.