Christmas Codfish
A typical Christmas recipe, with the best codfish ready to cook and made by the hands of the great Chef Miguel Laffan. Have you had a peek?
Ingredients
500g of potato
500g Portuguese cabbage
2 garlic cloves
1 onion
1 carrot
1 stalk of celery stalk
1 bay leaf
1 bunch of parsley
salt and black pepper q.b.
4 eggs
Preparation
A typical Christmas recipe, with the best codfish ready to cook and made by the hands of the great Chef Miguel Laffan. Have you had a peek?
Cut the onion, carrot, garlic and celery into pieces, place in a pan together with the bay leaf and parsley. Add enough water to later cover the codfish.
Cook the vegetable stock for 20 minutes, remove from the heat, filter and cool to room temperature.
Place the codfish loins at room temperature in the cooled stock and cook for 7 minutes from cold to hot over a high heat; remove and set aside.
Filter the broth, season with salt and pepper and use it to cook the potatoes and cabbage; remove and set aside.
Serve with boiled egg as traditionally.
Tip: 7 minute cooking time – respecting codfish cooking times is half the step to a successful meal. The 7 minutes gives you an ideal cooking point, perfect flakes and maximum succulence.
The Christmas Codfish are ready!