Culinary Christmas delights from my friends around the world – Susanna my dearest friend from Portugal.

This beautiful lady came into my life over 13 years ago, when I interviewed her for a waitressing position. From the moment I met her, I just knew deep in my soul she was the right person for the job. Was I right? Too damned right.  Together we shared many happy times as well as stressful with our other waitress’s in crime and dear friends Carole and Clare. The four of us kick butt on a week day Carvery lunchtime, and even had time for sharing our culinary delights we had prepared the night before on a busy Sunday, gabbing a bite between serving. Those memories will never fade, especially at Christmas when I wish we could all be together again.

On Christmas Eve in Portugal, we gather around the Christmas tree and the Crèche, (nativity scene) to celebrate the birth of Jesus. Most children write letters to Infant Jesus asking for presents rather than to Santa Claus.

After mass, we assemble around the family table for a supper of, codfish (Bacalhau com Todos) with boiled potatoes and cabbage.

Salt cod plays an essential part in our Christmas Eve Supper menu. The tradition of this dish dates back to the time when the Catholic Church required its parishioners to fast during religious feasts, forbidding them from eating meat only salt cod.

On Christmas Day, people eat stuffed turkey for lunch and the traditional desserts.

 

Bacalhau com Todos (Salt Cod )

Serves 6 to 8

Ingredients

1 lb salt cod fillets, preferably skinless and boneless

3/4 to 1 cup of good quality extra virgin olive oil

Milk

2 large yellow onions sliced

2 lbs waxy potatoes peeled

4 eggs, hard boiled and sliced

 40 pitted black olives

 salt and freshly ground black pepper

 

The fillets need to be rinsed, then soaked in water, and kept chilled, for 24 hours, with one or two changings of the water.

Put salt cod in a saucepan.

Add enough milk to just cover.

Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.

Keep the milk.

 Parboil the potatoes in the milk for 20 minutes.

Slice potatoes into 1/4-inch thick rounds.

In a large casserole generously coat the bottom of the pan with olive oil.

Place a layer of onion rings over the bottom of the pan.

Place a layer of sliced potatoes over the onions.

Breaking up the salt cod with your fingers, place pieces of salt cod in a layer over the potatoes.

Taste the fish for saltiness. If the fish doesn't taste at all salty, you may need to sprinkle some salt back on to the fish as you place the layers down.

Generously pour some olive oil over the fish.

Sprinkle with freshly grated black pepper.

Repeat with another layer of onions, potatoes, fish, olive oil, pepper (and more salt if needed).

 Finish with layers of onions, potatoes, more olive oil, sliced hard boiled eggs, and olives.

 Place on stove top on medium heat, and cook, covered, for 30 minutes.

Or heat an oven to 350°F and cook, covered, for 30-40 minutes, or until everything is completely through.

Feliz Natal!