Bacalhau

Bacalhau: The Heart of Portuguese Cuisine

If you've ever dined in Portugal or its former colonies like Cape Verde, Angola, Macau, Brazil, or Goa, you've likely encountered "bacalhau." This term refers to dried and salted cod, a staple in Portuguese cooking. Fresh cod, by contrast, is known as "bacalhau fresco." With over 1,000 recipes showcasing bacalhau, it undoubtedly holds a central place in Portuguese kitchens. It also shines at social gatherings and serves as a traditional Christmas Eve dish in parts of Portugal.

A Rich History

The tradition of salted cod began at least 500 years ago. Portuguese, Norman, Breton, and English fishermen adopted the art of salt-based curing from Basque fishermen in Newfoundland. By the 1700s, salted cod had become a dietary staple for the everyday Portuguese. Fast forward to the 1900s, advancements in freezing and transportation made Iceland and Norway key suppliers of salted cod to Portugal. This affordable protein source became so beloved that it earned the nickname "fiel amigo" meaning "loyal friend."

Endless Culinary Possibilities

In Portugal, there are reputedly more than 365 ways to cook bacalhau—one for each day of the year! Commonly paired with potatoes and rice, bacalhau dishes are often accompanied by wines like Vinho Verde or matured varieties such as Alentejo Wine, Dão Wine, and Douro Wine. Roman Catholic dietary restrictions on meat during certain periods have also bolstered the popularity of bacalhau, especially during fasting seasons.

Shopping for Bacalhau

When purchasing bacalhau in Portugal, you won't find brand names on the packaging. This allows shoppers to inspect the fish themselves, assessing the color, size, smell, taste, and dryness to ensure quality. Specific standards exist for products labeled "Bacalhau de Cura Tradicional Portuguesa" to maintain high quality.

Versatility in the Kitchen

Bacalhau is remarkably versatile and features in a variety of dishes such as:

- Arroz de Bacalhau: A savory rice dish with bacalhau.

- Bacalhau à Brás: Shredded cod with onions, potatoes, and eggs.

- Bacalhau à Lagareiro: Cod baked with olive oil and garlic.

These are just a few examples of how bacalhau can be transformed into mouth-watering meals, solidifying its status as a cornerstone of Portuguese cuisine and beyond.