Bacalhau de Consoada
The Quirky Foodster Team
Ingredients
- Salt cod (bacalhau) pieces, soaked and desalted — 600 g (1.3 lb)
- Potatoes, unpeeled — 6
- Cabbage or kale, cut into wedges — 1 head
- Hard-boiled eggs — 4
- Good olive oil — 120 ml (4 fl oz)
- Garlic, minced — 2 cloves
- Salt — to taste
Method
- Boil the potatoes in salted water until tender, about 20–25 minutes; drain.
- In a separate pot, poach the desalted salt cod gently in water for 12–15 minutes until tender; drain.
- Boil or steam the cabbage or kale wedges until just tender, about 8–10 minutes.
- Arrange the poached cod, boiled potato and cabbage together on a large platter.
- Add a hard-boiled egg to each portion.
- Warm the olive oil gently with the minced garlic, then drizzle generously over everything before serving.
Introduction: Poached salt cod served with boiled potato, cabbage and hard-boiled egg, drizzled with olive oil, the traditional centrepiece of Portuguese Christmas Eve dinner.
Cultural Background: Bacalhau de consoada is deeply woven into Portuguese Christmas Eve tradition, its simple, unadorned preparation reflecting a meal meant for quiet family reflection before midnight mass, one of the most cherished culinary customs in Portugal.
Tips: Keep the preparation simple and unadorned, as this reflects the traditional, humble character of this meaningful Christmas Eve dish. Use the best quality olive oil available, as it's central to the dish's finishing flavour.
Variations: Some families add boiled chickpeas alongside the potato. Serve with a simple green salad on the side.
Storage: Refrigerate leftover components separately in airtight containers for up to 2 days.
Reheating: Reheat gently by steaming or in a low oven, though this dish is often served warm rather than piping hot even when freshly made.
FAQs:
Q: What is 'consoada'?
A: The traditional Portuguese Christmas Eve dinner, typically a simple, meaningful meal shared with family before attending midnight mass.
Q: Why is this dish so simple compared to other festive meals?
A: Its humble, unadorned preparation reflects the reflective, family-centred spirit of Portuguese Christmas Eve, distinct from more elaborate Christmas Day feasting in some other cultures.
- Salt cod (bacalhau) pieces, soaked and desalted — 600 g (1.3 lb)
- Potatoes, unpeeled — 6
- Cabbage or kale, cut into wedges — 1 head
- Hard-boiled eggs — 4
- Good olive oil — 120 ml (4 fl oz)
- Garlic, minced — 2 cloves
- Salt — to taste
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