📝 About This Recipe
Known as the 'Faithful Friend' of Portugal, this dish translates to 'Cod with Everything' and is the quintessential centerpiece of a traditional Portuguese Christmas Eve. This rustic, soul-warming meal celebrates the pure flavors of high-quality salted cod, earthy chickpeas, and garden-fresh vegetables, all brought together by a generous pour of liquid gold—extra virgin olive oil. It is a masterclass in simplicity, where the quality of each ingredient shines through to create a communal dining experience like no other.
🥗 Ingredients
The Star of the Show
- 4-6 thick loins Salted Cod (Bacalhau) (high-quality, bone-in for more flavor)
- 1 cup Milk (to add to the poaching liquid for whiter, flakier fish)
The 'Todos' (Vegetables and Pulses)
- 6-8 medium Potatoes (waxy variety like Yukon Gold, peeled and halved)
- 3 large Carrots (peeled and cut into large chunks)
- 1 large head Portuguese Cabbage (Couve Tronchuda) (or Savoy cabbage, leaves separated and tough ribs removed)
- 2 cups Chickpeas (cooked/canned, rinsed and drained)
- 4-6 large Eggs (at room temperature)
The Essential Seasoning & Garnish
- 1 cup Extra Virgin Olive Oil (the highest quality you can find)
- 6 cloves Garlic (thinly sliced)
- 3-4 tablespoons White Wine Vinegar (to taste)
- 1/2 cup Black Olives (traditional Portuguese Galega olives if available)
- 1 small bunch Fresh Parsley (finely chopped)
- 2 pieces Bay Leaf (for the boiling water)
- to taste Sea Salt (use sparingly as the cod is naturally salty)
👨🍳 Instructions
-
1
Preparation starts 48 hours in advance: Submerge the salted cod in a large bowl of cold water. Place in the refrigerator and change the water every 8-12 hours to properly desalinate the fish.
-
2
Fill a very large stockpot with water, add the bay leaves and a pinch of salt (be cautious). Bring to a rolling boil.
-
3
Add the halved potatoes and carrot chunks to the boiling water. Cook for about 10 minutes.
-
4
Gently lower the eggs into the same pot with the vegetables. Set a timer for 9 minutes for a perfect hard-boil.
-
5
Add the cabbage leaves to the pot. They should sit on top of the vegetables. The cabbage takes about 10-12 minutes to become tender but still vibrant.
-
6
In a separate smaller pot, place the desalinated cod loins. Cover with water and the 1 cup of milk. Bring to a very gentle simmer—never a hard boil—for 8-12 minutes depending on thickness. The fish is done when the flakes separate easily.
-
7
Three minutes before the vegetables are finished, add the chickpeas to the main pot just to warm them through.
-
8
While everything boils, prepare the 'Molho': In a small saucepan, gently warm the olive oil with the sliced garlic until the garlic is fragrant and golden. Remove from heat and stir in the vinegar and chopped parsley.
-
9
Remove the eggs from the pot, run under cold water, peel them, and cut them into halves or quarters.
-
10
Carefully drain the vegetables and chickpeas. Use a slotted spoon to remove the cod from its poaching liquid, discarding any loose bones or skin if desired.
-
11
Arrange the 'Todos' on a massive serving platter: Place the cabbage as a bed, then the potatoes, carrots, and chickpeas. Nestled the cod loins in the center.
-
12
Garnish the platter with the boiled eggs and black olives. Pour half of the warm garlic-oil-vinegar dressing over everything immediately.
-
13
Serve the remaining dressing in a gravy boat at the table, as Portuguese tradition dictates that each person should drown their plate in as much olive oil as they like.
💡 Chef's Tips
Always use thick loins (lomos) for this dish; thin tail pieces will overcook and lose their texture. Never boil the cod aggressively; a gentle simmer in milk and water keeps the protein tender and the color pearly white. If you cannot find Portuguese 'Couve Tronchuda', Savoy cabbage or even Kale are excellent substitutes that hold their shape. The quality of the olive oil is 50% of the flavor of this dish—use the best cold-pressed Portuguese oil you can afford. To check if the cod is ready, press a flake with a fork; it should slide apart easily but remain moist in the center.
🍽️ Serving Suggestions
Pair with a crisp, acidic Portuguese Vinho Verde or a light-bodied red from the Dão region. Serve with crusty rustic sourdough bread to soak up the garlic-infused olive oil at the bottom of the plate. Follow the meal with a simple dessert of 'Arroz Doce' (Portuguese Rice Pudding) for an authentic experience. Keep a bottle of Piri-Piri oil on the table for those who enjoy a spicy kick to their fish.