Portuguese Christmas Cod (Bacalhau da Consoada)


Ingredients
4 pieces of codfish (about 2 lbs)2 large onions8 cloves of garlic12 small new potatoes4 eggs1 bay leaf1/2 red bell pepperBlack olives to tasteA small bunch of parsleySalt and pepper to tasteMilk as needed (approximately 2–3 cups)Olive oil as needed (approximately 1/2 cup)8 large cabbage leaves
Preparation

  1. Simmer the codfish in milk until tender. Drain and set aside.
  2. In a pot of salted water, boil the cabbage leaves, potatoes, and whole eggs until cooked, drain and set aside.
  3. In a large pan, add the onions (sliced into rings), bay leaf, garlic (thinly sliced), and a generous amount of olive oil.
  4. Cook over medium heat until the onions soften and turn golden.
  5. Break the cod into large flakes, removing skin and bones.
  6. Keep the pieces as intact as possible.
  7. Add the cod to the onion mixture and gently stir to combine.
  8. Lay the cooked cabbage leaves (cut into smaller pieces) at the bottom of a baking dish.
  9. Place the cod and onion mixture in the center.
  10. Make a small slit in each potato so they are partially split but still attached.
  11. Arrange them around the edges of the dish.
  12. Peel the boiled eggs, cut them in half, and place on top of the cod mixture.
  13. Garnish with thin strips of red bell pepper, black olives, and plenty of chopped parsley.
  14. Drizzle a bit more olive oil over the entire dish.
  15. Preheat your oven to 350°F (175°C).
  16. Bake for about 30 minutes, or until everything is heated through and slightly golden on top.
Recipe & Photo Credit: Novelo de Arte

Preparation time 30 min
Cooking Time1 h
Ready In1 h 30 min
Level of DifficultyEasy
Servings4
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