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Bacalhau da Consoada ❦ Christmas Eve's Salt Cod Dinner

This recipe is so simple. It is so humble. It is sooo easy...you can almost walk away, yet it is so meaningful...isn't that always the case. If you ask me about tradition, about a tradional Portuguese dish on a specific day...Then salt-cod boil takes the cake....most mainland Portuguese households will have this dish on Christmas Eve. Although octopus is a common substitute for the salt-cod, across the country. Leftovers on Christmas day are then turned into another Portuguese classic, Roupa Velha, which literally means old clothes. Terrible name for a dish, LOL, but very delicious. The islands of Madeira and Azores typically do not have salt-cod on Christmas Eve, opting instead for grilled marinated pork skewers, in Madeira and chicken in the Azores. Turkey and whole roasted "kid of goat" are also very traditional as you move from the North to the South of Portugal.

It frankly is boring. It isn't 'Haute Cuisine'. It isn't new, innovative

or glamorous. It is simply , boiled salt-cod, potatoes and greens with boiled eggs and if you are lucky....someone has had the sense of making the sauce just a bit more flavourful. I heat my olive oil in a small saucepan with crushed garlic

And I love it! Yup...I could eat it everyday. Why? Because some foods just lend themselves to certain partners. Salt-cod, onions, potatoes, eggs, olive oil, vinegar and garlic.....BLISS ON EARTH. So if you're lucky enogh to be Portuguese, married to one or have just been invited to dinner.... enjoy and Merry Christmas XOXOXO

Bacalhau da Consoada ❦ Christmas Eve's Salt Cod Dinner

Serves 4-6

6 Salt-Cod loins, Two days before serving, in a large bowl, soak the cod in cold water in the refrigerator, changing the water and rinsing the fish several times, for at least 48 hours. Drain and reserve.