A Festive Countdown with Portuguese Holiday Classics!

Soak bacalhau in water for 24-48 hours, changing water regularly.

Boil potatoes in salted water until tender, then peel and slice.

Sauté onions and garlic in olive oil until translucent.

Add soaked bacalhau to the pan and cook until flaky, about 10-15 minutes.

Stir in sliced potatoes and mix gently to combine.

Add black olives, chopped hard-boiled eggs, and bell peppers to the mixture.

Drizzle with vinegar and season with salt and black pepper to taste.

Garnish with chopped parsley and pimento before serving.

In a separate pot, boil cabbage and carrots until tender.

Drain and serve the cabbage and carrots alongside the bacalhau dish.

Serve warm, allowing guests to enjoy the flavors together.

Allergens