Bacalhau, or salted and dried codfish, is not just a dish but a cornerstone of Portuguese cuisine. The Portuguese have a rich history with bacalhau, and it is often said that there are over 300 ways to prepare this beloved fish. In fact, Portugal is the world’s largest consumer of salted cod, a tradition that dates back to the 15th century.
History of Bacalhau
The journey of bacalhau began when Portuguese sailors encountered the fish off the coast of Newfoundland, Canada. They quickly realized that the fish could be preserved by salting and drying, which made it an ideal food for long voyages. This preservation method ensured that cod could be stored for months, making it a vital food for sailors and travelers. Bacalhau became a staple of the Portuguese diet by the 16th century, offering a reliable source of protein. In the 19th century, Portugal began importing cod from Norway, which further fueled the growing demand for this fish.
Bacalhau Today
Today, bacalhau is central to Portuguese gastronomy, particularly during special occasions such as Christmas and Easter. Its versatility is unmatched, with a vast array of traditional recipes. Bacalhau is often found in celebrations and is even featured in festivals dedicated entirely to the fish.
Popular Bacalhau Dishes
- Bacalhau à Brás – A dish made with shredded bacalhau, eggs, potatoes, and olives.
- Bacalhau à Lagareiro – Cod baked with garlic, olive oil, and potatoes.
- Bacalhau à Minhota – A version served with onions and sautéed in olive oil.
- Bacalhau à Gomes de Sá – Cod with onions, garlic, and potatoes, typically baked in the oven.
- Bacalhau à Zé do Pipo – A creamy version topped with mashed potatoes and mayonnaise.
- Bacalhau com Natas – Cod baked in a creamy sauce with potatoes.
- Bacalhau com Broa – Cod paired with a crunchy cornmeal crust.
- Bacalhau Cozido com Grão – Boiled cod served with chickpeas.
- Bacalhau com Todos – Cod served with boiled vegetables.
- Pastéis de Bacalhau – Cod croquettes (without cheese inside!).
- Pataniscas de Bacalhau – Cod fritters.
The diversity of bacalhau dishes showcases its adaptability and the deeply ingrained place it holds in Portuguese culinary traditions.
If you’re ever in Portugal, be sure to try bacalhau in a traditional restaurant. The best spots will be filled with locals enjoying this iconic dish. Don’t miss the chance to immerse yourself in this delicious part of Portuguese culture!
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