4.9 from 315 votes
Bacalhau da Consoada
Served in slices, cooked with potatoes, eggs and cabbage, this dish of codfish is amazingly simple to prepare.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
45 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Course:
Main Course
Cuisine:
Portuguese
Ingredients
- 2 pounds salt cod cut into 6-8 fillets
- 1 1/2 pounds potatoes
- 1 large head cabbage cut into 8 pieces (or collard greens)
- 8 eggs 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.
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