Roupa velha, literally “old clothes”, is the Portuguese answer to Christmas Eve leftovers. The traditional Consoada supper of boiled salt cod, potatoes, cabbage and eggs (recipe on the site as Bacalhau com Todos) almost always produces extra, and the next day the cooked ingredients are shredded and fried in olive oil with plenty of garlic until the edges turn golden.
The name refers to the way a worn-out garment is reused: nothing is thrown away, and the result is a different dish from the original. Roupa velha is typically eaten on Christmas Day or the days after, and versions with cabbage, with or without egg, are common across Portugal.
Because the dish starts with ingredients that are already cooked, it comes together in about half an hour. It can also be made from scratch by boiling cod, potatoes and cabbage the day before, which is a practical option for kitchens outside Portugal where leftovers are not guaranteed.
Roupa Velha Recipe
Ingredients
- 1 1/2 pounds cooked salt cod (about 3 cups, flaked into large pieces, bones and skin removed)
- 1 pound boiled potatoes, cut into 1-inch chunks
- 3/4 pound cooked cabbage (Portuguese couve, collard greens or Savoy cabbage), roughly chopped
- 3 hard-boiled eggs, quartered (optional)
- 4 garlic cloves, thinly sliced
- 1/3 cup extra virgin olive oil, divided
- 1 small onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Freshly ground black pepper
- Salt, only if needed (cod and cooking water are usually salty enough)
- Red wine vinegar or lemon wedges, for serving
Instructions
- Warm half of the olive oil in a large nonstick or well-seasoned skillet over medium heat. Add the onion and cook for 5 minutes, until soft but not browned.
- Add the garlic and cook for 1 minute, just until fragrant and barely golden.
- Add the potatoes and press them lightly into the pan. Cook for 5 minutes, turning once, until the edges start to crisp.
- Add the cabbage and the remaining olive oil and stir well. Cook for 4 minutes so the cabbage absorbs the oil and a few pieces begin to brown.
- Fold in the cod, taking care to keep the pieces fairly large. Cook for 4 to 5 minutes more, stirring gently, until everything is hot and the cod has picked up some color.
- Season with black pepper and taste before adding any salt. Stir in the parsley.
- Transfer to a platter, arrange the egg quarters on top and serve hot, with a splash of vinegar or lemon wedges on the side.
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