Christmas cod

 

Portuguese christmas eve dinner  is centered on cod . 

This Portuguese Christmas Eve cod, called bacalhau de consoada, calls for salt cod, potatoes and cabbage and . it’s a simple, humble, traditional dish. If you cannot find dry  cod follow the method at the end of post  , also can be made with haddock, tilapia etc.

Simple and truly delicious.

cooking time ; 45 minutes

serves ;  8

Ingredients 

 5 cod fillets , if you cannot find dry follow the method at the end , also can be made with haddock, tilapia etc.

 2 kilograms of potato

 2 units of kale or green cabbage

 4 cloves of garlic

 5 eggs

 300 milliliters of extra virgin olive oil

 200 grams of black olives (optional)

 chopped fresh parsley

 Black pepper

 

How to make Christmas Cod:

 Peel the potatoes and cut them in half, discard the outer leaves of the cabbage, separate and wash the rest well.

Bring to medium heat a pan with half the water and a little salt. Cook the potatoes there until they are soft and cook the  eggs for 10-15 minutes.

Meanwhile, also bring to a medium heat a larger pan with half the water. When boiling add the cabbages and slices and cook.

When the ingredients are cooked, flavor the oil simply by heating in a frying pan or pan with the crushed or chopped garlic cloves, until boiling. Add a few sprigs of rosemary or bay leaves in this step, so the oil will be even more aromatic ( optinal ).

Serve Christmas cod with potatoes, cabbages, boiled and peeled eggs and, if you like, olives. Drizzle with the olive oil prepared in the previous step .

Salt fresh cod

 fresh cod , substitute with fish like haddock or sea bass 

 Salt in half amount of fish

Place the cod fillets in a single layer, skin side down, on a plate or dish which will catch liquids that are released from the cod when it is salted. Sprinkle reasonably generously (as in photo) with coarse sea salt (don’t use fine salt, or it will be too salty) and leave for an hour (no longer). By this time, the cod will have released some liquid and absorbed some of the salt flavour. Rinse off all of the salt, then place in a large container with plenty of cold water for 30 to 45 minutes, changing the water twice (after 10-15 minutes, then again). Remove, pat dry and it is ready to cook.

Then cook in water for 5 to 6 minutes.