It is part of our culture, here in Britain, to have a feast on Christmas day, whether it’s a traditional turkey roast with all the trimmings or an alternative of favourite foods. However, in Portugal, the emphasis is very much on Christmas Eve, with a special meal being eaten in the evening. The main dish of the meal is often salt cod (boiled) accompanied with a variety of winter vegetables (boiled), chickpeas, hard-boiled eggs and raw garlic. Interesting combination I think you’ll agree!

Salt cod (Bacalhau in Portuguese) has been a staple of the Portuguese diet for the last 500 years but in recent times it has become more of a luxury and is preserved for special occasions. I imagine the dish arose from a peasant background as many traditional dishes do. It is basic and simple, nutritious, hearty and 100% seasonal.

Christmas Eve Cod (Bacalhau Da Consoada).

Serves 4

4 thick slices of salt cod, 150 g (6 oz.) each
8 potatoes or 4 handfuls of chickpeas and 4 potatoes
4 carrots
1 Portuguese cabbage - also known as Tronchuda cabbage or 500g broccoli
4 eggs
2-4 cloves of garlic, finely chopped
Extra virgin olive oil
Wine vinegar
Handful of fresh parsley, chopped.
Salt & pepper

Preparation using chickpeas - 2 hours
Desalt the cod and soak the chickpeas in the same water for 12 hours.
Place some salted water in a large saucepan and bring to the boil.
Add the chickpeas, lower the heat and let simmer covered for 1 hour 40 minutes.
Check the water level from time to time; if you have to add more water, pour in boiling water - otherwise you risk ruining the cooking.
Continue as below.

Preparation with potatoes - 20 minutes
To the saucepan containing the chickpeas, or another pot half-filled with boiling water, add the vegetables, potatoes and cod.
Let simmer uncovered over medium heat for about 20 minutes or until the vegetables are completely cooked.
Add the eggs 10 minutes into the cooking.
When the vegetables are cooked, drain and shell the eggs.

Serving
Place the cod on a serving platter surrounded by the potatoes, chickpeas and vegetables.
Garnish with the hard-boiled eggs, halved.
Place small cruets of oil and vinegar on the table so that guests can dress their plates to their own taste
Offer the chopped garlic and parsley in separate little dishes.

Eating Britain wishes you all a very Merry Christmas!

What's Next?	Enjoyed this? You'll love:
Get EB daily free in your email  Subscribe via our RSS feed  Leave a comment and have your say	Causa Limeña filled with shrimp Greek delights - Humous, Taramosalata and Melitzanosalata Vitamin B1 Rich Roast Chicken National Gut Week