1 kg of cod
1 1/2 kg of cooked potatoes, peeled and cut into slices
1/2 dozen hard-boiled eggs, sliced
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh cilantro
2 teaspoons of ground cumin (alfalfa also works)
4 large onions, finely chopped
10 small onions, peeled but left whole
4 green peppers, seeded and cut into 4 pieces each
8 tomatoes
10 black olives
10 green olives
1 bottle of white wine
1 day-old beer (chilled to a 'seal-fur' temperature)
5 Malaguetta peppers
A handful of 15 Ring peppers, toasted
3 cloves of garlic
2 tablespoons of olive oil
1 jar of 250g coconut milk
Utensils
1 bowl
1 saucepan
1 clay pot with lid
1 wooden spoon
1 testing spoon
1 cup
1 wine glass
3 tulip cups for beer, chilled
1 peeler
1 fire (optional)
1 kg of cod
1 1/2 kg of cooked potatoes, peeled and cut into slices
1/2 dozen hard-boiled eggs, sliced
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh cilantro
2 teaspoons of ground cumin (alfalfa also works)
4 large onions, finely chopped
10 small onions, peeled but left whole
4 green peppers, seeded and cut into 4 pieces each
8 tomatoes
10 black olives
10 green olives
1 bottle of white wine
1 day-old beer (chilled to a 'seal-fur' temperature)
5 Malaguetta peppers
A handful of 15 Ring peppers, toasted
3 cloves of garlic
2 tablespoons of olive oil
1 jar of 250g coconut milk
Utensils
1 bowl
1 saucepan
1 clay pot with lid
1 wooden spoon
1 testing spoon
1 cup
1 wine glass
3 tulip cups for beer, chilled
1 peeler
1 fire (optional)
Preparation and cooking
Twenty-four hours before serving, soak the cod in a marinade in a bowl, changing the water occasionally
Cut the cod into portions
When this period is over, while the potatoes are cooking with their skins on, remove any bones or skin from the cod
It should be cut into chunks, neither minced nor shredded
Chop the green peppers, onions, and tomatoes finely
Set aside a portion of these for the sauce
In a game bag, place the cod in the marinade: 1 cup of white wine, the set-aside greens, minced garlic, toasted Ring peppers, and Malaguetta peppers, crushed at the bottom of the bag
Mix well with your hands, cover with a cloth, and let it sit for 1 to 2 hours, depending on the papo
Take a cup of wine, continue the papo, and take a beer with the guests
When the time is up, take another cup of wine and taste some pieces of cod
A new cup of beer would be in order now
Heat the clay pot over low heat, then add the olive oil to warm it for 10 minutes
Add the cod, after draining it, to brown well
Reserve the sauce from the marinade
After browning, mix in the chopped potatoes, set-aside greens, pepper chunks, whole onions, and olives, without discriminating by color or type
Taste and adjust seasoning as needed
Take another cup of wine and ask for more beer
Let it simmer with the clay pot lid on
Taste and give evidence
Stir with a wooden spoon
Ask for a clean cup, fill it with beer, and pour it into the clay pot
Pour in the coconut milk and reserved sauce
Taste again
When all the wine and beer are gone, serve with rice in the same clay pot
Garnish with sliced hard-boiled eggs
Decorate the rice on a platter with parsley leaves and tomato slices
Serves with Casa da Calçada white wine
If you're an assistant, take the cook to bed, as he's not made of iron
Hallelujah, hallelujah, finish Hardy's Christmas recipe.
