In Portugal, Christmas is also celebrated through food. From Christmas Eve cod to cinnamon-scented fritters, Portuguese Christmas recipes tell stories of family, regional traditions and culinary knowledge passed down through generations.
On 24 December, families gather for the Consoada, the traditional Christmas Eve dinner. Cod, served with vegetables and generously drizzled with olive oil, takes centre stage on many tables. In some northern regions, octopus is an equally important tradition. The following day, roast meats often take over.
But no Portuguese Christmas would be complete without its generous dessert table: bolo-rei, rabanadas, sonhos, filhós and many other treats prepared with care.
Here are ten iconic recipes to bring the flavours of Portugal to your Christmas table. For each one, discover its history, regional traditions and a detailed recipe for six people.
1. Bacalhau com Todos: traditional Christmas Eve cod
Origin: Throughout Portugal
Difficulty: Easy
Preparation and cooking time: 1 hour, excluding soaking time
Bacalhau com Todos, literally “cod with all its accompaniments”, is probably the most iconic dish of the Portuguese Consoada.
Its origins are linked to the Catholic tradition of abstaining from meat on the eve of major religious celebrations. Salt cod, long valued for its keeping qualities and affordability, naturally became a Christmas staple.
Unlike many Portuguese cod recipes, this one stands out for its simplicity: generous pieces of fish, potatoes, Portuguese cabbage, carrots and boiled eggs.
It is a particularly easy recipe, and its success depends mainly on good-quality fish, gentle cooking and excellent olive oil.
Ingredients for 6 people
- 1.2kg desalted cod, cut into 6 generous pieces
- 1.2kg potatoes
- 800g Portuguese cabbage (couve portuguesa)
- 500g carrots
- 6 eggs
- 6 garlic cloves
- 150ml extra virgin olive oil
- Salt and pepper
Step-by-step preparation
- Prepare the cod. If using salted cod, soak it for 48 to 72 hours in the refrigerator in plenty of cold water, changing the water two or three times a day. The exact time depends on the thickness of the pieces.
- Prepare the vegetables. Peel the potatoes and carrots. Cut the carrots into large pieces and clean the cabbage leaves, removing the thickest ribs.
- Cook the potatoes and carrots. Place them in a large saucepan of lightly salted water and cook for approximately 20 to 25 minutes, depending on their size.
- Cook the cabbage. In a second saucepan, cook the leaves for 12 to 20 minutes, until tender.
- Prepare the eggs. Boil them for 9 to 10 minutes, then peel.
- Poach the cod. Place the pieces in a saucepan of gently simmering water. Cook for 8 to 12 minutes depending on thickness, without allowing the water to boil vigorously, to preserve the texture.
- Prepare the flavoured oil. Gently warm the olive oil with the sliced garlic cloves over low heat without allowing the garlic to brown.
- Arrange the dish. Place the cod in the centre of a large serving dish, surround it with the vegetables and halved eggs, and serve the warm olive oil separately.
The Portuguese secret: do not overcomplicate this dish. Properly desalted cod, perfectly cooked vegetables and a generous amount of excellent olive oil are enough to make it a festive meal.
2. Polvo à Lagareiro: roasted octopus with olive oil
Origin: A Christmas octopus tradition particularly associated with northern Portugal
Difficulty: Medium
Preparation and cooking time: About 1 hour 45 minutes
In several regions of northern Portugal, particularly Minho and Trás-os-Montes, octopus can replace cod on the Christmas Eve table.
Polvo à Lagareiro is an especially delicious way of preparing it: the octopus is first cooked until tender, then roasted with garlic, potatoes and plenty of olive oil. The word lagareiro refers to olive presses and the people who worked them, highlighting the central role of olive oil in this dish.
The recipe itself is not difficult, but it requires some attention to ensure the octopus is tender without drying out in the oven.
Ingredients for 6 people
- 1 octopus weighing approximately 2kg, cleaned
- 1.5kg small potatoes
- 10 garlic cloves
- 200ml extra virgin olive oil
- 1 large onion
- 2 bay leaves
- 1 small bunch of parsley
- Coarse salt and pepper
Step-by-step preparation
- Cook the octopus. Place it in a large saucepan with the halved onion and bay leaves. Cover with water and simmer gently for 45 to 75 minutes, depending on its size, until a knife easily penetrates the thickest part of a tentacle.
- Prepare the potatoes. Wash them thoroughly without peeling. Place them in a baking dish, sprinkle with coarse salt and roast at 210°C for 35 to 45 minutes.
- Lightly crush the potatoes. Once tender, gently press them with the palm of your hand or the bottom of a glass. These are the famous batatas a murro, literally “punched potatoes”.
- Prepare the octopus. Drain it, separate the tentacles and place them in a large ovenproof dish.
- Add the aromatics. Arrange the potatoes, lightly crushed garlic cloves and bay leaves around the octopus.
- Drizzle generously with olive oil. Season with pepper and roast for 15 to 20 minutes at 210°C, until lightly coloured.
- Serve immediately, sprinkled with fresh parsley and spooned with the cooking juices.
The Portuguese secret: the initial slow cooking is essential. The oven stage is mainly there to lightly colour the octopus and infuse the potatoes with flavour.
3. Cabrito Assado no Forno: festive roast kid goat
Origin: Trás-os-Montes, Beiras and inland regions
Difficulty: Medium
Preparation and cooking time: About 2 hours 30 minutes, excluding marinating time
While fish traditionally dominates Christmas Eve, Christmas Day lunch often gives pride of place to roast meats.
In several inland regions of Portugal, cabrito assado, or roast kid goat, is associated with large family gatherings. Depending on the region and family tradition, it shares this place of honour with lamb or turkey.
The meat is marinated for several hours with white wine, garlic, bay leaves and aromatic herbs, then roasted with potatoes.
The principle is simple, but the recipe requires an overnight marinade and careful roasting.
Ingredients for 6 people
- 2.2 to 2.5kg kid goat, bone-in and cut into pieces
- 1.8kg potatoes
- 200ml dry white wine
- 150ml olive oil
- 8 garlic cloves
- 2 onions
- 3 bay leaves
- 2 teaspoons sweet paprika
- 2 sprigs rosemary
- Salt and pepper
Step-by-step preparation
- Prepare the marinade the day before. Combine the white wine, olive oil, crushed garlic, paprika, bay leaves, rosemary, salt and pepper.
- Marinate the meat. Place the kid goat in a large dish, coat it thoroughly with the marinade, cover and refrigerate for 8 to 12 hours.
- Preheat the oven to 180°C. Remove the meat from the refrigerator shortly before cooking.
- Prepare the roasting dish. Spread the sliced onions over the bottom of a large roasting dish. Place the meat on top and pour over the marinade. Add a little water if necessary.
- Begin roasting. Cover with aluminium foil and roast for approximately 1 hour 15 minutes.
- Add the potatoes. Peel them, cut into large pieces and arrange around the meat.
- Finish roasting uncovered. Continue cooking for another 45 to 75 minutes depending on the size of the pieces. Baste regularly with the cooking juices and turn the potatoes so they brown evenly.
- Check the meat. It should be fully cooked and tender. Allow it to rest for a few minutes before serving.
The Portuguese secret: a traditional terracotta roasting dish is particularly well suited to this recipe. It also allows the roast to be brought directly to the family table.
4. Roupa Velha: the delicious second life of Christmas cod
Origin: Northern Portugal, now widely enjoyed throughout the country
Difficulty: Very easy
Preparation and cooking time: 25 minutes using leftovers from the previous evening
Roupa Velha, literally “old clothes”, is one of Portugal’s most endearing Christmas recipes.
Traditionally prepared on 25 December using leftovers from Christmas Eve, it transforms cod, potatoes and cabbage into a new and delicious dish. Its name evokes the mixture of shredded and recombined ingredients, like pieces of fabric.
It is also a perfect example of Portuguese home cooking, where nothing goes to waste.
Ingredients for 6 people
- 650g cooked desalted cod
- 800g cooked potatoes
- 500g cooked Portuguese cabbage
- 3 hard-boiled eggs
- 2 onions
- 4 garlic cloves
- 100ml olive oil
- 1 small bunch parsley
- Salt and pepper
Step-by-step preparation
- Prepare the ingredients. If you are not using Christmas Eve leftovers, begin by cooking the cod, potatoes, cabbage and eggs.
- Flake the cod. Carefully remove the skin and bones, then separate the flesh into pieces.
- Cut the vegetables. Cut the potatoes into small pieces and roughly slice the cabbage.
- Prepare the aromatic base. Gently fry the sliced onions in the olive oil for 5 to 7 minutes. Add the chopped garlic.
- Add the cod and vegetables. Stir gently and heat over medium heat for 8 to 10 minutes, until a few pieces begin to brown.
- Finish the dish. Add the quartered boiled eggs, season with pepper and sprinkle with fresh parsley.
- Serve very hot, with an extra drizzle of olive oil if desired.
The Portuguese secret: allow the potatoes to brown slightly in the pan. This small extra step brings a surprising amount of character to such a simple dish.
5. Bolo-Rei: Portugal’s king cake
Origin: Lisbon, later spreading throughout Portugal
Difficulty: Medium
Total time: About 3 hours 30 minutes, including proving
It is impossible to imagine a Portuguese Christmas without Bolo-Rei, the majestic brioche-style crown decorated with candied and dried fruits.
Unlike some older pastries, its arrival in Portugal is relatively well documented. Inspired by French pastry traditions, Bolo-Rei was popularised in Lisbon by Confeitaria Nacional during the 1870s.
Since then, it has become an essential presence on Portuguese tables from Christmas until Epiphany on 6 January. Its circular shape suggests a crown, while its colourful fruits give it a particularly festive appearance.
The recipe requires a little patience for kneading and proving, but it is entirely achievable at home.
Ingredients for 6 people
- 400g wheat flour
- 7g dried baker’s yeast
- 120ml lukewarm milk
- 75g sugar
- 70g softened butter
- 2 eggs
- 150g candied fruit
- 120g walnuts and almonds
- 70g raisins
- Zest of 1 orange
- Zest of 1 lemon
- 30ml Port wine (optional)
- 1 pinch of salt
- 1 additional egg for glazing
- Extra candied fruit and icing sugar for decoration
Step-by-step preparation
- Activate the yeast. Mix it with the lukewarm milk and a teaspoon of sugar. Leave for 10 minutes.
- Prepare the dough. In a large bowl, combine the flour, remaining sugar, citrus zest and salt.
- Add the liquid ingredients. Mix in the two eggs, followed by the milk and yeast mixture and the Port wine, if using.
- Knead. Work the dough for 5 minutes, then gradually incorporate the softened butter. Continue kneading for another 8 to 10 minutes until the dough is smooth and elastic.
- Add the fruit. Gently work in the chopped candied fruit, raisins and roughly chopped nuts.
- Leave to rise. Cover the bowl and leave in a warm place for 1½ to 2 hours, until doubled in size.
- Shape the crown. Place the dough on a baking tray lined with baking paper and shape into a ring with a large hole in the centre.
- Leave for a second rise of approximately 45 minutes.
- Decorate. Brush with beaten egg and arrange extra candied fruit and nuts over the top.
- Bake at 180°C for 30 to 40 minutes, until golden and cooked through.
- Leave to cool on a wire rack before lightly dusting with icing sugar.
The Portuguese secret: prepare the cake the day before. This allows the aromas of the citrus zest, nuts and candied fruits to blend beautifully.
6. Rabanadas: Portuguese Christmas French toast
Origin: Throughout Portugal, particularly popular in the North
Difficulty: Very easy
Preparation and cooking time: 30 minutes
Rabanadas immediately recall French toast, but in Portugal they are intimately associated with Christmas.
Traditionally made with day-old bread, they are a perfect example of resourceful popular cooking, transforming a few simple ingredients into a much-loved family treat.
In northern Portugal, some families serve them with a syrup flavoured with Port wine, honey or spices.
This classic recipe flavoured with milk, lemon and cinnamon is easy for anyone to make.
Ingredients for 6 people
- 12 thick slices slightly stale bread
- 600ml whole milk
- 4 eggs
- 80g sugar
- 1 cinnamon stick
- Zest of 1 lemon, cut into wide strips
- Vegetable oil for frying
- 80g additional sugar
- 2 teaspoons ground cinnamon
Step-by-step preparation
- Prepare the flavoured milk. Pour the milk into a saucepan with 80g sugar, the cinnamon stick and lemon zest.
- Heat gently. Remove from the heat just before boiling and leave to infuse for a few minutes.
- Prepare the eggs. Beat them in a shallow dish.
- Soak the bread. Dip each slice into the warm milk just long enough to absorb the liquid without falling apart.
- Coat in egg. Cover each slice on both sides.
- Fry. Heat approximately 1 to 2cm of oil to 170–175°C in a deep frying pan. Fry the slices for 1 to 2 minutes on each side until golden.
- Drain on absorbent kitchen paper.
- Coat with sugar and cinnamon. Mix the remaining 80g sugar with the ground cinnamon and sprinkle over the rabanadas while still warm.
The Portuguese secret: use bread with a fairly dense crumb, cut into slices around 2 to 3cm thick. It will absorb the milk better while remaining soft inside.
7. Sonhos de Abóbora: Portuguese Christmas pumpkin fritters
Origin: Several regions of Portugal, particularly the Centre and North
Difficulty: Easy
Preparation and cooking time: 45 minutes
Sonhos, whose name means “dreams”, are small golden fritters, light and generously coated with sugar and cinnamon.
There are many regional variations. Sonhos de abóbora, made with pumpkin, are particularly popular during the festive season. In some regions, similar preparations are known as bilharacos or filhós de abóbora.
The pumpkin adds natural sweetness and a soft texture that makes these fritters irresistible.
Ingredients for 6 people
- 500g pumpkin flesh
- 175g flour
- 50g sugar
- 1 egg
- 1 orange
- 6g baking powder
- 1 pinch of salt
- Vegetable oil for frying
- 60g sugar and 1 teaspoon cinnamon for coating
Step-by-step preparation
- Cook the pumpkin. Cut into pieces and boil for 15 to 20 minutes, until tender.
- Drain thoroughly. Leave in a colander for a few minutes, then mash into a purée. The drier the pumpkin, the lighter the fritters will be.
- Prepare the batter. Mix the purée with the egg, sugar, finely grated orange zest and two tablespoons of orange juice.
- Add the dry ingredients. Mix in the flour, baking powder and salt until you have a thick batter that holds on a spoon.
- Heat the oil to approximately 170°C in a deep saucepan.
- Shape the fritters. Using two spoons, drop small portions of batter into the oil. Do not overcrowd the pan.
- Fry for approximately 3 to 5 minutes, turning so they colour evenly.
- Drain and coat. Place on absorbent paper, then roll in the sugar and cinnamon mixture.
The Portuguese secret: sonhos are at their best when slightly crisp outside and very tender inside. Keep them small to ensure even cooking.
8. Filhós de Natal: traditional Portuguese Christmas fritters
Origin: Throughout Portugal, with many variations in the Beiras and Alentejo
Difficulty: Medium
Total time: About 2 hours, including proving
Filhós, also known as filhoses, are among the oldest family pastry traditions associated with Christmas.
The recipe varies considerably between regions: some are round and thick, while others are very thin, stretched by hand and fried until crisp.
In many families, making them is a genuine collective ritual. The dough is kneaded, stretched, fried and immediately dusted with sugar and cinnamon. Here we suggest filhós estendidas, a yeast-raised version that is stretched before frying.
Ingredients for 6 people
- 450g flour
- 3 eggs
- 80ml lukewarm water
- 50ml orange juice
- 7g dried baker’s yeast
- Zest of 1 orange
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 pinch salt
- Vegetable oil for frying
- 80g sugar and 2 teaspoons cinnamon for coating
Step-by-step preparation
- Activate the yeast. Mix it with the lukewarm water and sugar. Leave for about 10 minutes.
- Prepare the dough. Place the flour in a large bowl. Add the eggs, orange juice and zest, olive oil, salt and yeast mixture.
- Knead for 8 to 10 minutes. The dough should be soft, slightly sticky and elastic.
- Leave to rise. Cover with a tea towel and leave for approximately 1 hour, until noticeably increased in volume.
- Divide the dough. Take small pieces approximately the size of an egg.
- Stretch the filhós. With lightly oiled fingers, flatten and stretch each piece into a thin, slightly irregular disc. There is no need to aim for a perfect shape.
- Fry one at a time in oil heated to 170–175°C until golden on both sides.
- Drain on absorbent kitchen paper.
- Coat with sugar and cinnamon while still warm.
The Portuguese secret: the more thinly the filhós are stretched, the crispier they become. Their irregular shape is part of their handmade charm.
9. Aletria Doce: sweet cinnamon vermicelli
Origin: A tradition particularly associated with northern and central Portugal
Difficulty: Easy
Preparation and cooking time: 30 minutes, plus cooling
Aletria is a surprising dessert for anyone unfamiliar with Portuguese cuisine: very fine vermicelli cooked in sweetened milk and flavoured with lemon and cinnamon.
The use of very fine pasta in this preparation reflects a long culinary history shaped by the movement of ingredients and techniques around the Mediterranean.
In Portugal, aletria has become an essential family dessert during the festive season, particularly in the North. Traditionally served in a large dish, it is decorated with patterns drawn in cinnamon: crosses, stars or Christmas messages.
Ingredients for 6 people
- 150g very fine vermicelli (aletria)
- 750ml whole milk
- 130g sugar
- 3 egg yolks
- 25g butter
- 1 cinnamon stick
- Zest of 1 lemon, cut into wide strips
- 1 pinch salt
- Ground cinnamon for decoration
Step-by-step preparation
- Flavour the milk. Pour into a saucepan with the sugar, cinnamon stick, lemon zest and salt.
- Bring gently to a simmer and leave to infuse for a few minutes.
- Add the vermicelli. Break it slightly with your hands and stir it into the milk.
- Cook over low heat for 8 to 12 minutes, or according to the packet instructions, stirring regularly until tender.
- Add the butter and stir until completely incorporated.
- Prepare the egg yolks. Beat them in a bowl, then gradually whisk in a few spoonfuls of the hot milk.
- Thicken the mixture. Remove the pan from the heat, stir in the tempered egg yolks and briefly return to very low heat without allowing it to boil.
- Pour into a serving dish. Remove the cinnamon stick and lemon zest.
- Decorate. Leave to cool slightly, then draw patterns with ground cinnamon.
The Portuguese secret: aletria thickens as it cools. Remove it from the heat while it is still slightly creamy to prevent it becoming too firm.
10. Azevias de Grão: sweet Alentejo pastries filled with chickpeas
Origin: Alentejo and southern Portugal
Difficulty: Medium
Total time: About 1 hour 30 minutes
To finish this festive culinary journey, we head to the Alentejo, where azevias are among the region’s most characteristic Christmas pastries.
These small fried half-moon pastries are filled with a sweet mixture traditionally made from chickpeas, sugar, egg yolks and citrus flavourings.
Other versions use sweet potato, particularly in southern Portugal. The combination of chickpeas and sugar may sound surprising, but the result is delicate: a soft, smooth filling wrapped in thin, crisp pastry.
Ingredients for 6 people (12 small pastries)
For the pastry:
- 250g flour
- 35ml olive oil
- Approximately 100ml lukewarm water
- 1 pinch salt
For the filling:
- 300g cooked and drained chickpeas
- 150g sugar
- 70ml water
- 2 egg yolks
- 50g ground almonds
- Zest of 1 lemon
- 1 teaspoon ground cinnamon
For finishing:
- Vegetable oil for frying
- Sugar and cinnamon for dusting
Step-by-step preparation
- Prepare the pastry. Mix the flour with the salt and olive oil. Gradually add the lukewarm water while kneading until you have a smooth, supple, non-sticky dough.
- Leave to rest. Cover and set aside for 30 minutes.
- Prepare the chickpea purée. Blend thoroughly until very smooth. For an even finer texture, you can remove the skins first.
- Prepare the syrup. Heat the 150g sugar with 70ml water and simmer gently for 3 to 4 minutes.
- Add the filling. Stir in the chickpea purée, ground almonds, lemon zest and cinnamon. Cook gently, stirring until thickened.
- Add the egg yolks. Off the heat, mix a little of the hot filling into the beaten yolks, then pour everything back into the saucepan. Thicken gently over low heat without boiling.
- Leave the filling to cool completely.
- Roll out the dough thinly on a lightly floured work surface and cut 12 discs approximately 10 to 12cm in diameter.
- Shape the pastries. Place a spoonful of filling on one half of each disc. Fold over into a half-moon and press the edges together firmly.
- Fry the azevias in oil heated to 170°C until golden on both sides.
- Drain and sprinkle with sugar and cinnamon before serving.
The Portuguese secret: make sure the filling is completely cold and the pastry edges are firmly sealed. This prevents the azevias from opening during frying.
How to organise a truly Portuguese Christmas meal
The richness of Portuguese cuisine lies in its regional traditions. There is no single Christmas menu, but many different ways to celebrate. To recreate the spirit of a Portuguese family table, here is one possible menu:
24 December — The Consoada
- Bacalhau com Todos or Polvo à Lagareiro
- Rabanadas, sonhos, filhós and bolo-rei
- Aletria or azevias to complete the dessert table
25 December — Christmas Day lunch
- Roupa Velha, prepared with the previous evening’s cod leftovers
- Cabrito Assado no Forno, served with roast potatoes
- The pastries prepared the day before, traditionally shared over several days
To save time, prepare the bolo-rei, azevias and aletria the day before. Marinate the kid goat in advance and leave the more delicate frying until the day the pastries will be eaten.
A Portuguese Christmas is much more than a meal
What makes Christmas so special in Portugal is not simply the recipes. It is the way they bring together generations, memories and traditions.
A grandmother making filhós, a family gathered for the Consoada, a large dish of cod placed at the centre of the table, the scent of cinnamon and lemon drifting from the kitchen: these are the small moments that give Portuguese Christmas celebrations their warmth and authenticity.
And because the pleasures of the table are also part of the art of entertaining, ceramic serving dishes, beautiful plates and traditional Portuguese table linens naturally have their place in this festive setting.
