Roupa Velha
Roupa Velha recipe: a traditional Christmas Day dish made with leftovers from bacalhau com todos served on Christmas Eve.
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.