By Pedro Moreiro Garcez
Cod (or “bacalhau” in Portuguese) constitutes a large part of the Portuguese regional cuisine, but unfortunately, with the exhaust of the cod stocks and the dismantling of the Portuguese codfish fleet, it became more and more expensive, especially near Christmas time, since it makes part of many traditional dishes of this season. It is now generally fished in Norway, Iceland or Newfoundland and sold in Portuguese markets after dried and salted.
Pedro's special Codfish recipe
There are numerous “bacalhau†recipe variations, depending on region and tradition. It is said there are more than 365 ways to cook “bacalhauâ€, one for every day of the year; others say there are 1001 ways, but is impossible to count exactly how many recipes exist.
In Portugal the codfish is often served with potatoes and the elected wine to be served with this dish is a unique Portuguese wine, aptly named green wine (“Vinho Verdeâ€). These wines are called like that because they are picked very late and drunk very young.
This dish is also traditionally served with some red and white wines from denominated regions of Portugal, like Alentejo Wine, Dão Wine, or Douro Wine.
There are some recipes more famous than others; I’ll mention some of theme:
- Bacalhau à Braz (cod with scrambled eggs and fried potatoes)
- Bacalhau à Zé do Pipo (cod with mashed potatoes on the oven)
- Bacalhau à Gomes de Sá
- Bacalhau com natas (cod with cream on the oven)
As I said earlier there are 1001 ways to eat codfish in Portugal, but the best way to get to know a little more about this famous dish is never thinking twice before ordering it in a restaurant in your next trip to Portugal.
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Pedro is Tripbod in Porto contact him through Tripbod.com to get the best local advice on where and what to eat in Portugal.
