Bacalhau da Consoada, also known as Bacalhau com Todos, is a Portuguese cod dish that’s typically served on Christmas Eve. It’s a simple recipe that consists of cod loins served with boiled potatoes, kale, and eggs, and drizzled with a sauce made with vinegar, garlic, and olive oil. Unlike most holiday foods, Bacalhau da Consoada is quite simple to prepare, and it doesn’t require any oven time. It’s deliciously Portuguese and a dish that’s always present at more traditional Christmases.
Exploring the Tradition of Bacalhau da Consoada
The Portuguese word for Christmas Eve consoada derives from the latin term consolata which means ‘to console’ or ‘to comfort’. And that’s what Bacalhau da Consoada is all about, a simple and comforting meal.
The tradition of consuming fish on Christmas Eve can be traced back to the Middle Ages when Christians were required to fast and abstain from red meats during this time of the year. Since the consoada supper was only served after the Midnight Mass, fish was also ideal to have at such a late hour.
With the popularization of salt cod in the early 19th century, it became a staple in Portuguese cuisine. While it’s unknown exactly when the Portuguese tradition of eating bacalhau on Christmas Eve began, it’s believed it originated in the north of the country. The modern consoada super doesn’t necessarily take place after midnight and usually feature other typical dishes such as boiled octopus with potatoes, and Canja de Galinha.
Authentic Christmas Eve Cod Recipe
The traditional way of preparing Bacalhau da Consoada is to boil all the different components: the cod loins, potatoes, Portuguese kale (couve portuguesa) and eggs. The kale can be blanched in the same water used to cook the cod. There are two ways of serving it, you can lay out all the different components separately or arrange it together on a single serving tray. The sauce is prepared separately and put on a saucer so it can be drizzled on top before eating.
The secret to a good Bacalhau da Consoada is managing the cooking time of each one of the ingredients, so everything finishes cooking roughly at the same time and it’s served hot.
How to Correctly Desalt Bacalhau
Before we dive into the recipe, you should note that salt cod should be desalt prior to use, unless you are using pre-soaked cod. The best way to do it is to place your pieces of cod in a tall container with the skin side up, cover them with cold water, and place it in the fridge. The water should be swapped at least twice a day. For tall pieces of loin, the process can take between 2 to 3 days so it’s important to plan in advance as there isn’t a quick fix for this. With the cod prepping out of the way, the rest of the recipe should be pretty easy!
How to Make Portuguese Christmas Eve Cod
Have you tried this recipe? Let me know in the comments!