Traditional Christmas Foods across Europe

Table of Contents

1. INTRODUCTION
2. AUSTRIA
3. CYPRUS
4. CZECH REPUBLIC
5. FRANCE
6. GERMANY
7. GREAT BRITAIN
8. GREECE
9. HOLLAND
10. HUNGARY
11. POLAND
12. PORTUGAL
13. ROMANIA
14. SERBIA
15. SLOVENIA
16. SPAIN
    1. Cardo con almendras (cardoon with almonds)
    2. Cardo con pure dorado de nabos (cardoon with golden turnip purée)
    3. Besugo al horno (baked sea bream)
    4. Besugo a la Vinagreta (baked sea bream in a vinegar sauce)
    5. Bacalao abadej con almendras (Salt cod with almonds)
    6. Cordero Lechal (suckling lamb)
    7. Escudella i Carn d'Olla (Catalan meat stew)
    8. Pollastre a la Catalana (Chicken the Catalan way, or Chicken with dried plums, dried raisins and pine nuts)
    9. Peras al Vino Tinto (Pears in red wine)
    10. Guirlache (the local turron speciality of Aragon)
    11. Polvorones

Bacalao abadej con almendras (Salt cod with almonds)

This seems to be a very ancient method of preparing salt, dried cod.

Ingredients: (another old recipe without quantities)
Enough pieces of dried salt cod for the people to be served
olive oil
slivers of garlic
ground raw almonds
wheat flour
a little fish stock or milk

Preparation:
Soak the pieces of cod for 24 to 36 hours (depending on the size of the pieces) to desalinate them. Once they have lost their salt, squeeze them a bit to get rid of surplus water.

Fry the pieces of cod in olive oil adding the slivers of garlic. Once the fish has taken on a slight colour add some ground raw (never toasted!) almonds and stir constantly so that the sauce mixes with the gelatine that exudes from the skin of the cod.

Meanwhile put some olive oil into another pan and add a little wheat flour, which should be gently toasted for a moment in the oil and then add some fish stock or milk, stirring all the time. Stir until well mixed and then add to the pan with the cod, mixing the flour sauce with the garlic and almond paste. Serve immediately.