Bacalhau da Consoada

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Bacalhau da Consoada

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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 minced
1 teaspoon white wine vinegar per person (or less to taste)
  • Medium

Ingredients

  • For the sauce:

Directions

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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:

  1. Fill a large pot with enough boiling water to cover the fish by several inches.
  2. 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.
  3. Drain the cod, and remove any bits of skin or bone.
  4. 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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