Note: this recipe is being published as per the original by Raphael Hardy Filho. Read the whole thing, including the drinks... at the end, before buying the ingredients.
1 kg of cod
1 1/2 kg of cooked potatoes with skin, peeled and cut into wedges
1/2 cup of egg yolks, cooked without shell, cut into wedges
2 tablespoons of chopped parsley
2 tablespoons of chopped chives
2 tablespoons of thyme (or oregano also works)
2 large onions, finely chopped
10 small onions, intact but peeled
2 green peppers, cut into 4 parts each
8 tomatoes
10 black olives
10 green olives
1 bottle of white wine
1 cup of beer (in bottles and well chilled, at the temperature of a raccoon's den)
5 malagueta peppers
about 15 ring peppers, seeded
3 cloves of garlic
2 tablespoons of olive oil
1 jar of 250g of coconut milk
Utensils
1 basin
1 bucket
1 terra cotta pot with a lid
1 wooden spoon
1 proving spoon
1 cup
1 wine glass
3 tulip-shaped beer glasses, chilled
1 squeezer
1 fire (wood, if possible)
Note: this recipe is being published as per the original by Raphael Hardy Filho. Read the whole thing, including the drinks... at the end, before buying the ingredients.
1 kg of cod
1 1/2 kg of cooked potatoes with skin, peeled and cut into wedges
1/2 cup of egg yolks, cooked without shell, cut into wedges
2 tablespoons of chopped parsley
2 tablespoons of chopped chives
2 tablespoons of thyme (or oregano also works)
2 large onions, finely chopped
10 small onions, intact but peeled
2 green peppers, cut into 4 parts each
8 tomatoes
10 black olives
10 green olives
1 bottle of white wine
1 cup of beer (in bottles and well chilled, at the temperature of a raccoon's den)
5 malagueta peppers
about 15 ring peppers, seeded
3 cloves of garlic
2 tablespoons of olive oil
1 jar of 250g of coconut milk
Utensils
1 basin
1 bucket
1 terra cotta pot with a lid
1 wooden spoon
1 proving spoon
1 cup
1 wine glass
3 tulip-shaped beer glasses, chilled
1 squeezer
1 fire (wood, if possible)
Preparation and cooking
Twenty-four hours before, soak the cod in a marinade in a basin, changing the water occasionally
Cut the cod into chunks
After this period, while boiling the potatoes (with skin), remove the spines, fins, and tail of the cod
It should be cut into pieces about 1-2 cm in size (not shredded)
Chop the green peppers, large onions, tomatoes, and malagueta peppers finely, and set aside a handful for the vinaigrette
Separate a portion of the chopped vegetables to add later
Take a cup of wine, continue the chat, and have a beer with your guests
After the marinating time is up, take another cup of wine and ask for more beer
Put the pot on the fire, heat it well (for 10 minutes), and then pour in the olive oil
Add the cod, after draining the marinade, to cook thoroughly
Reserve the vinaigrette sauce
After cooking, mix in the chopped potatoes, reserved vegetables, green peppers, chives, olives, and ring peppers, without discrimination of color or type
Taste the salt
Remove if necessary
Take another cup of wine and ask for more beer
Let it simmer, with the pot covered
Taste and give proof
Stir with a wooden spoon
Ask for a clean glass, fill it with beer, and pour it into the pot
Pour in the coconut milk and vinaigrette sauce
Taste
Once you've finished the wine and beer, serve it, along with rice in the same pot
Garnish with wedges of cooked egg yolks
Decorate the rice, on a platter, with parsley leaves and tomato slices cut into star shapes
Serve with Casa da Calada white wine
If you're an assistant, take the cook to the network, so he doesn't get rusty
Hallelujah, hallelujah, Hardy finishes his Christmas recipe
Serves 10 people.
