Bacalhau de Consoada (Salt Cod with Potatoes and Eggs)

On Portuguese Christmas Eve tables, Bacalhau de Consoada is valued for its restraint: good salt cod, waxy potatoes and hard-boiled eggs served warm with fragrant olive oil. The cod is soaked to temper its salinity, then poached gently so it flakes in generous pieces rather than turning dry or fibrous. Soft onion, garlic, parsley and black pepper give the dish its savoury finish without overwhelming the fish. It is a simple, traditional dinner that feels both substantial and clean-tasting, with the warm dressing bringing the potatoes, eggs and cod together on the platter.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Portuguese festive cooking
Cooking style Make-ahead friendly • Crowd-friendly
Time commitment Make-ahead friendly

Why this recipe works

  • Classic salt cod method: Soaking the cod before cooking reduces excess salinity while preserving the firm, flaky texture that defines the dish.
  • Simple savoury dressing: Warm olive oil, softened onion and garlic add richness without overpowering the salt cod.
  • Hearty but restrained: Waxy potatoes and hard-boiled eggs make the dish satisfying while keeping the preparation clean and uncomplicated.

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Timing notes

  • Allow time for soaking: The cod needs a full soaking period in the fridge, with several water changes, before it is ready to cook.
  • Serve while warm: The potatoes, cod and dressing are best brought together just before serving so the olive oil stays aromatic and the fish remains tender.

Authenticity notes

  • Christmas Eve tradition: In Portugal, bacalhau served with potatoes, eggs and olive oil is closely associated with Consoada, the Christmas Eve meal.
  • Plain by design: The dish relies on good salt cod, potatoes and olive oil rather than a heavy sauce, giving it its familiar home-style character.

Common mistakes

  • Not soaking the cod enough: Taste a small piece after soaking; if it is still aggressively salty, continue soaking with another water change.
  • Boiling the cod hard: Keep the water at a gentle simmer so the cod turns opaque and flakes easily without becoming tough or breaking apart.

Make-ahead tips

  • Prepare the cod in advance: The soaking stage can be completed ahead of cooking; keep the drained cod refrigerated until ready to poach.
  • Reheat gently: Warm leftovers carefully with a splash of water and a little extra olive oil until piping hot, or serve at room temperature with the dressing spooned over.

Equipment you'll need

Chef’s knife Colander Cutting board Large pot Saucepan Slotted spoon
Ingredients
Instructions
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  1. Rinse the salted cod under cold running water, then place it in a large bowl and cover with plenty of cold water. Soak in the fridge for 24 hours, changing the water 3 to 4 times. Drain well.
  2. Put the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes; drain and cool under cold water. Peel and set aside.
  3. Scrub the new potatoes and put them in a large pot; cover with cold water and bring to the boil. Simmer for 15 to 20 minutes until tender when pierced with a knife. Drain and keep warm.
  4. In the same large pot, add fresh water and bring it to a gentle simmer. Add the soaked cod and poach very gently for 8 to 12 minutes until the fish flakes easily and is just opaque. Lift out with a slotted spoon and let it rest for 2 minutes, then remove any bones and break into large flakes.
  5. Thinly slice the yellow onion and finely slice the garlic. Warm the olive oil in a saucepan over low heat, then add the onion and cook for 8 to 10 minutes until soft but not browned. Stir in the garlic for 1 minute until fragrant, then remove from the heat and stir in the black pepper.
  6. Arrange the potatoes and cod on a warm serving platter and halve the eggs over the top. Spoon over the warm onion and garlic oil. Finish with the fresh parsley and serve straight away.

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Recipe notes

Tips

  • Taste a small piece of cod after soaking; if it still tastes very salty, soak for a few more hours with one extra water change.
  • Keep the poaching water at a bare simmer so the cod stays tender and flakes into large pieces rather than breaking up.
  • If serving vulnerable groups, ensure the eggs are fully hard-boiled and the cod is cooked until opaque and flakes easily.

Substitutions

  • Replace Fresh parsley with Fresh coriander for a different herbal finish.
  • Replace Black pepper with Smoked paprika for a warmer, slightly smoky dressing.
  • Replace Yellow onion with Shallot for a sweeter, more delicate onion flavour.

Storage

  • Refrigerate up to 2 days
  • Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a saucepan with a splash of water and a little extra olive oil until piping hot, or serve at room temperature with the dressing spooned over.

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Recipe overview

  • Servings: 4 servings
  • Total time: 14h (30min active)
  • Difficulty: Medium
  • Cuisine: Portuguese
  • Allergens:
    Eggs Fish
One pot Kid friendly
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Equipment you'll need

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