The most common dish for a Portuguese Christmas is Bacalhau, but after the festivities, Roupa Velha often appears as a way to use up leftovers.
Ingredientes – 4 Pessoas | Ingredients – 4 People
- 500 g bacalhau cozido e desfiado (500 g cooked and shredded cod)
- 3 batatas médias cozidas (3 medium cooked potatoes)
- 2 cebolas médias (2 medium onions)
- 2 dentes de alho (2 garlic cloves)
- 1 pimento vermelho (1 red bell pepper)
- 4 colheres de sopa de azeite (4 tablespoons olive oil)
- Salsa picada (chopped parsley)
- Sal e pimenta q.b. (salt and pepper to taste)
Preparação | Preparation
1 – Pique a cebola, o alho e o pimento e refogue-os no azeite até a cebola ficar translúcida.
(Chop the onion, garlic, and pepper and sauté them in the olive oil until the onion is translucent.)
2 – Junte o bacalhau desfiado e misture bem com os legumes refogados. Tempere com sal e pimenta a gosto.
(Add the shredded cod and mix well with the sautéed vegetables. Season with salt and pepper to taste.)
3 – Corte as batatas cozidas em cubos e acrescente à mistura de bacalhau, envolvendo delicadamente.
(Cut the cooked potatoes into cubes and add them to the cod mixture, folding gently.)
4 – Deixe cozinhar em lume brando por 5 a 10 minutos, mexendo ocasionalmente, para que todos os sabores se combinem.
(Let it cook on low heat for 5–10 minutes, stirring occasionally so all the flavours combine.)
5 – Retire do lume e polvilhe com salsa picada antes de servir.
(Remove from heat and sprinkle with chopped parsley before serving.)
Portuguese Christmas Recipes | Portuguese Food | Portuguese Culture