Roupa Velha, or farrapo velho, is a beloved traditional dish from Minho and northern Portugal, made from the leftovers of Christmas Eve’s bacalhau com todos—cod, potatoes, and veggies. The ingredients are chopped into small pieces, the cod shredded, and everything gently sautéed in plenty of olive oil. Honestly, for us, it’s even better than the original bacalhau com todos.
The name literally means “old clothes,” a nod to how all the leftovers are mixed together. Traditionally, it’s served on Christmas Day lunch as a starter or first course, before the main meat dish—whether kid goat or turkey—depending on each family’s tradition.
Simple to make but packed with flavor, roupa velha is comforting, nostalgic, and warm. Here’s how our family makes it—perfect for bringing a little taste of Portuguese Christmas to your table.
Preparation
- Servings: 2–3 people
- Prep Time: 30 minutes (15 minutes for preparation, 15 minutes for cooking)
- Difficulty: Easy
Equipment Needed
- Large, wide pot
- Knife
- Wooden spoon or spatula
- Slotted spoon
- Teaspoon
Ingredients for making Roupa Velha
- Leftovers from two cooked cod fillets, potatoes, carrots, and Portuguese cabbage (basically the leftovers from bacalhau com todos)
- Cod cooking water
- 1 medium onion
- 3 garlic cloves
- 125 ml olive oil
- 3 hard-boiled eggs
- Salt, to taste
- Cumin (optional)
Roupa Velha Recipe – Step-by-Step
- Shred the cod fillets, removing any bones and skin.
- Cut the potatoes, carrots, turnips, and Portuguese cabbage into small pieces, paying special attention to the cabbage stems.
- In a large pot, sauté the onion, followed by the garlic. If you have it, use the olive oil sauce prepared for the bacalhau com todos recipe.
- Add the Portuguese cabbage, carrots, and potatoes, and let them fry a little in the olive oil.
- Stir in the shredded cod, mixing well so everything is evenly combined.
- Add the ingredients in alternating layers so they are well mixed and balanced.
- Check the seasoning and adjust with a little more salt if needed. If you like, add some ground cumin.
- If the sauté looks too dry, add a bit of the cod cooking water and more olive oil. This recipe calls for plenty of olive oil, but don’t overdo it, or it may become too heavy.
- Stir everything until the ingredients are well combined and lightly fried.
- Add the hard-boiled eggs, sliced into rounds or halves, reserving a few for garnish.
- Serve on a large platter and place the reserved egg slices on top.
Serving Suggestions
Roupa Velha is a traditional Christmas Day dish, made from the leftovers of bacalhau com todos from Christmas Eve. It’s usually served as a first course, almost like an appetizer, before kid goat, turkey, or the family’s traditional main dish.
However, roupa velha is a hearty dish on its own and doesn’t require any sides. It can be served with bread or cornbread, but this is optional.
As for wine, a good white from Dão or Douro, or a Vinho Verde, is an excellent choice. If you prefer red, choose a light wine with low tannins.
Tips
- This recipe is quick and easy, so have all your ingredients ready before you start.
- It’s a perfect way to use up leftovers from bacalhau com todos.
- If you need to add any missing ingredients, cook them beforehand.
- Avoid over-stirring so the ingredients, especially the potatoes, don’t break apart.
- You can season with cumin or pepper to taste.
- This recipe is very versatile and can also be made with leftovers from other cod dishes, like fried cod or bacalhau à lagareiro.
Storage and Reuse
Roupa Velha is one of those dishes that actually tastes even better over time, so you can make a generous portion and reheat as needed. Add a little water and olive oil if it seems too dry.
Store in the refrigerator in a sealed container for 3–4 days. Freezing is not recommended, as the potatoes develop ice crystals and lose their texture.
Conclusion
We hope you enjoy this simple and easy-to-make Christmas recipe. Don’t be fooled by its appearance—it’s full of flavor and incredibly comforting. And although it’s a traditional holiday dish, it can be made any time of year, especially if you have leftover cod.
Feliz Natal e Bom Apetite!
Roupa Velha
Equipment
- Large, wide pot
- Knife
- Wooden spoon or spatula
- Slotted spoon
- Teaspoon
Ingredients
- 2 cooked cod fillets leftovers from bacalhau com todos
- 2 boiled potatoes leftovers from bacalhau com todos
- 2 –3 boiled carrots leftovers from bacalhau com todos
- 500 g Portuguese cabbage leftovers from bacalhau com todos
- 200 ml cod cooking water leftovers from cooking the cod
- 1 medium onion
- 3 garlic cloves
- 125 ml olive oil
- 3 Hard-boiled eggs
- salt to taste
- Cumin to taste, but optional / if desired
Instructions
- Shred the cod fillets, removing any bones and skin.
- Cut the potatoes, carrots, turnips, and Portuguese cabbage into small pieces.
- In a large pot, sauté the onion, followed by the garlic.
- Add the Portuguese cabbage, carrots, and potatoes, and let them fry a little in the olive oil.
- Stir in the shredded cod, mixing well so everything is evenly combined.
- Layer the ingredients so they are well mixed and balanced.
- Check the seasoning and adjust with a little more salt if needed. If desired, add ground cumin.
- If the sauté looks too dry, add some cod cooking water and more olive oil.
- Stir everything until the ingredients are well combined and lightly fried.
- Add the hard-boiled eggs, sliced into rounds or halves, reserving a few for garnish.
- Transfer to a large serving platter and top with the reserved egg slices.
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