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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Azores Islands - Bacalhau de Consoada - Poached Cod with Vegetables Recipe

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This recipe for Azores Islands - Bacalhau de Consoada - Poached Cod with Vegetables, by , is from San Diego Diplomacy Council Around The World Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brandon Padilla, San Diego, California

Category:
Category:

Ingredients:  
Ingredients:  
4 medium boiling potatoes, whole with skins intact (about 2 pounds)
4 medium carrots, peeled and left whole (about pound)
Water
1 pound of either green beans or broccoli rabe
1 pound salt cod, soaked in several changes of cold water, 24 to 36 hours, refrigerated
Hard boiled eggs, 1 or more per person

Dressing
Wine vinegar to drizzle
Extra virgin olive oil to drizzle
Coarse salt and fresh cracked black pepper to taste
8 large cloves garlic, coarsely chopped
2 tablespoons finely chopped parsley

Directions:
Directions:
In an 8-quart pot, place the potatoes and carrots with enough water to cover by 2 inches. Cover and bring to a boil, reduce the heat, and simmer gently for 15 minutes.
Drain the cod from the soaking water, rinse, and add to the pot. Cover and return the ingredients to a boil. Reduce the heat to medium-low, and simmer for about 15 minutes (depending upon the thickness of the fish), until tender. Fish should be opaque and just starting to flake. Add the green beans or broccoli rabe after the cod has been cooking for 5 minutes. Simmer the greens for 5 to 10 minutes. Vegetables should be tender.
Remove the fish and vegetables from the pot as they become done. Peel the potatoes and arrange on a serving platter with the fish, the other vegetables, and the hard-boiled eggs. Drizzle with oil and wine vinegar to taste and sprinkle with parsley.
Provide decanters of extra-virgin olive oil in addition to salt, pepper, and lots of chopped garlic. Serve with crusty bread or rolls and olives.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
(Brandon serves on the Board of Directors of the San Diego Diplomacy Council)

 

 

 

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