Bacalhau

Bacalhau is an iconic and traditional dish in Portugal. It is made with salted codfish, which has been a staple in Portuguese cuisine for centuries. Bacalhau dishes are beloved by locals and visitors alike and are available in numerous variations throughout the country.

To prepare bacalhau, the salted codfish needs to be soaked in water for a considerable amount of time to remove the salt and rehydrate the fish. The soaking process can take several days, with frequent water changes. Once the codfish is desalted, it becomes tender and ready for cooking.

One popular bacalhau dish is “Bacalhau à Brás.” In this preparation, the codfish is flaked into small pieces and sautéed with onions until golden. Then, it is mixed with thin slices of fried potatoes and scrambled eggs, resulting in a flavorful and hearty mixture. Finally, it is garnished with olives and parsley, adding a touch of freshness.

Another classic bacalhau dish is “Bacalhau com Natas” (Codfish with Cream). In this recipe, the codfish is cooked with onions and then layered with thinly sliced potatoes and a creamy sauce made from milk, cream, and eggs. The dish is baked until golden and bubbling, creating a rich and indulgent casserole.

“Bacalhau à Gomes de Sá” is another well-known preparation. It consists of codfish mixed with boiled potatoes, sautéed onions, and garlic. The mixture is then baked with olives, hard-boiled eggs, and parsley on top, resulting in a comforting and flavorsome combination.

These are just a few examples of the many bacalhau dishes available in Portugal. Each region and even individual households might have their own variations and recipes, but the common element is the use of salted codfish as the main ingredient. Bacalhau dishes are often enjoyed with a glass of Portuguese wine and accompanied by traditional side dishes such as sautéed greens or roasted vegetables.