2 pounds salt codcut into 6 or 8 fillets,soaked for 24 hours
1 1/2 pounds potatoesboiled in their skins and peeled while still hot
1 large head cabbagecut into 8 pieces (or 8 large kale leaves), blanched until just tender
12 hard boiled eggssliced in half
For the sauce:
3 tablespoons Olive Oilper person
1 clove garlicminced
1 teaspoon white wine vinegarper person (or less to taste)
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.
How to Make Bacalhau da Consoada:
- Fill a large pot with enough boiling water to cover the fish by several inches.
- Cover the pot 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.