Bacalhau da Consoada (Christmas Eve Cod)
This dish is common throughout Portugal *
4 thick pieces of dried cod
4 chopped carrots
For the dressing:
2 dl olive oil
8 cloves of garlic, sliced finely
1 tablespoon wine vinegar
Photograph (c)2008 Joaquim Castilho
After soaking the thick pieces of dried salt cod for several hours to desalinate them, boil them for some 5 to 10 minutes (depending on size). In separate saucepans, boil the cabbage with the carrots in one pot and the potatoes in their skins and the eggs in their shells in the other pot.
Meanwhile heat the olive oil with the garlic. Remove the garlic slices as soon as the oil begins to simmer. Add the vinegar and put in a sauceboat.
When cooked and before serving, peel the potatoes and shell the hard-boiled eggs. Slice appropriately and arrange the fish, hard-boil eggs and vegetables on a plate. Serve immediately piping hot. Either pour on the dressing or put the sauceboat on the table.