Christmas Eve- Codfish Preparation: We cook the codfish, already soaked, with the Portuguese cabbage and eggs. In other pot we cook the potatoes with their skin. When the food is ready, we take of the egg shell and the skin of the potatoes. This meal must be prepared in a hurry, because it has to be served truly warm. Sauce Preparation: We take to the fire a portion of olive oil (about 0,5 dl / person) with some garlic teeth opened in the middle. When it boil, we take of this sauce from the pot and we add a little bit of vinegar. We serve it in a saucer.
Codfish with Port wine Ingredients: 600g of soaked codfish 500g of ripe tomato 150g of mushrooms 600g of potatoes 1 chalice of Port wine 2 eggs 2 garlic teeth 1 parsley branch 1, 5 dl of olive oil Flour, crumbed bread, salt and pepper
Codfish with Port wine Preparation: Cut the codfish in strips and take off the skin and all the fishbones. Put those stripes in the flour and them frie them in olive oil. Take off the codfish from the fire, and in the same dripping fat, frie some tomatoes. Add the smashed garlics, the hashed parsley, the mushrooms and the famous Port wine. Season with salt and pepper as you like (dont exaggerate ) and let it cook, in a soft fire, about 15 minutes. After that, put the codfish stripes in a recipient (that must be resistant to fire) and irrigate it with the sauce prepared before. Sprinkle with the crumbed bread and take to the oven for more 15 minutes. Meanwhile, cook the potatoes in a salty water. Drip it, cut it in round slices and put them in the beated eggs. Frie it in olive oil and serve as the codfish accompaniment.
For our Polish friends Recipes from Portugal with tastes and smells to feel Theyre rare and theyre unusual So we say: Enjoy your Meal! Goodbye!