What is Bacalhau (salted codfish)?
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The most famous dish of Portugal is Bacalhau, a salted cod recipe that comes in various forms, reflecting the saying that there are 365 ways to cook Bacalhau, one for each day of the year.
Bacalhau is dried and salted codfish.
It is a staple of Portuguese cuisine with roots dating back to the Age of Discoveries (15th and 16th centuries) when Portuguese explorers sailed the world. Portugal’s long coastline facilitated access to fishing grounds, making seafood a central part of its culinary tradition. The preservation technique of salting and drying cod was essential for long voyages, ensuring a durable protein source for sailors.
The dish’s preparation varies widely, but Bacalhau à Brás, made with shredded cod, onions, and thinly chopped fried potatoes, all bound with scrambled eggs, is among the most popular variations. Another is Bacalhau com Natas, where the cod is baked with cream.
Historically, the importance of Bacalhau reflects both Portugal’s maritime prowess and the necessity of food preservation methods before refrigeration. This legacy of exploration and trade not only influenced Portuguese cuisine but also helped spread their culinary traditions across the continents they explored.
Bacalhau is cooked both in homes and restaurants throughout Portugal,
serving as a versatile dish that’s deeply ingrained in the country’s culinary culture. It’s a common feature during special occasions and holidays, like Christmas, but also appears in everyday meals, showcasing its importance across all levels of Portuguese society.
Other Mediterranean cuisines also feature cod
but might not share the same extensive tradition of drying and salting as found in Portuguese cuisine. In Spain, for example, salted cod is known as “bacalao,” and it’s used in various regional dishes, reflecting a shared appreciation for the fish across the Iberian Peninsula. In Italy, dried and salted cod is referred to as “baccalà,” and it’s prepared in numerous regional dishes, especially during Lent and other religious observances when meat consumption is traditionally forbidden.
Despite these similarities, the Portuguese method of preparing and celebrating Bacalhau in numerous dishes stands out as particularly distinctive within Mediterranean and European culinary traditions.
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