Bacalhau da Consoada
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Additional Time
45 mins
-
Total Time
1 hr 20 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
Portuguese
Bacalhau da Consoada
Description
In this recipe, salt cod fillets are first soaked in boiling water covered with a towel for 45 to 60 minutes to reduce saltiness and hydrate the fish. The cod is then cooked together with peeled, cubed potatoes and cabbage or collard greens submerged in water until tender. Separately, hard-boiled eggs are prepared until firm.
A sauce is made by gently frying minced garlic in olive oil until golden, then tempered with white wine vinegar to taste, adding a bright acidity to the olive oil's richness. After cooking, the cod is carefully drained, skinned of any remaining bones or skin, and arranged on a platter with the cooked vegetables and halved eggs. The dish is served hot with the garlic-vinegar oil sauce on the side.
Optionally, the dish can be decorated before serving to enhance presentation. This preparation showcases the contrasting textures of flaky salt cod, tender potatoes and greens, and firm eggs, balanced through the tangy olive oil sauce.
Ingredients
- 2 pounds salt cod cut into 6-8 fillets
- 1 1/2 pounds potato
- 1 cabbage cut into 8 pieces (or collard greens, large head
- 8 egg sliced in half
For the sauce:
- 1 cup olive oil or to taste
- 1 clove garlic
- 6 teaspoon white wine vinegar or to taste
Instructions
- Fill with a large pot with enough boiling water to cover the fish by several inches. Cover the pan with a heavy dishtowel and leave the cod to soak in the hot water for 45-60 minutes.
- Once you're ready to cook the fish, place it in a deep pan together with the peeled and cubed potatoes and cabbage/collard greens. Cover with water, enough to fully cover the fish and vegetables by a few inches and cook it for 15-20 minutes until the fish and vegetables are tender.
- Separately, boil the eggs for about 10 minutes, until hard.
- Meanwhile prepare the sauce by heating up the olive oil and frying the minced garlic until golden. Add the vinegar to your taste (a little at a time) and keep the sauce warm until it's time to serve.
- Carefully drain the cod, potatoes and cabbage. Remove any pieces of skin or bone off the cod and and arrange on a platter, along with the vegetables and halved eggs.
- Serve hot with the olive oil and vinegar sauce on the side.
- Optionally you can decorate this simple dish with pitted black olives or chopped greens for more effect.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
