Bacalhau – The Heart of Portuguese Cuisine
Bacalhau, or salted cod, is at the heart of Portuguese cuisine, deeply rooted in the culture and regarded as the national dish. Although Portugal doesn’t have access to fresh cod, for centuries it has relied on dried and salted versions of this fish. It is this salted bacalhau that has made the dish a symbol of Portuguese culinary heritage, with the creativity in preparing it becoming legendary. As the Portuguese say, there are 365 ways to prepare bacalhau – one for every day of the year.
Table of Contents
- How to Prepare Bacalhau
- Bacalhau à Brás – The Most Famous Recipe
- Bacalhau com Natas – Cod in Cream
- Grilled Bacalhau – Flavor Straight from the Grill
- Bolinhos de Bacalhau – Cod Croquettes
- Bacalhau on Holiday Tables
- The Versatility of Bacalhau and Its Significance in Portuguese Culture
How to Prepare Bacalhau
Bacalhau has delicate flesh that gains an intense flavor and firm texture through the drying and salting process. Before being served, the cod must be soaked for several hours to remove excess salt and restore its natural texture. This process not only enhances its aroma but also makes the fish remarkably versatile, perfect for frying, baking, grilling, and stewing.
Bacalhau à Brás – The Most Famous Recipe
One of the most beloved recipes for bacalhau is Bacalhau à Brás. This dish is the epitome of simplicity and flavor. The cod is baked with finely chopped fried potatoes, which are sautéed until golden, and onions, which bring a subtle sweetness. A key ingredient is the egg – gently beaten and added at the end to bind the ingredients together, creating a soft, cohesive texture. The dish is then garnished with parsley and black olives, which add a bold contrast. Bacalhau à Brás is a popular choice in Portuguese restaurants and taverns, especially in Lisbon. It is often served as a main course, but its light yet hearty consistency also makes it an excellent appetizer.
Bacalhau com Natas – Cod in Cream
Another beloved version of bacalhau is Bacalhau com Natas, or cod baked in cream. This variation is creamier and more delicate. The cod fillets are cooked, then combined with boiled potatoes and generously covered with cream, often with onions and spices. The dish is then baked until it forms a golden, slightly crispy crust on top. The velvety cream sauce makes Bacalhau com Natas one of the more refined dishes in Portuguese cuisine, loved for its rich flavor and creamy texture. It is a perfect choice for colder days or festive meals, often served in family gatherings during the holidays.
Grilled Bacalhau – Flavor Straight from the Grill
For grill lovers, Portugal offers Bacalhau à Grelha, or grilled cod. The cod is served with a drizzle of olive oil, garlic, and fresh herbs. Grilling brings out the natural flavor of the fish, imparting a delicate smoky taste. It is often served with boiled potatoes, vegetables, or a traditional salad of onions and peppers. The simplicity of this dish is key, allowing the pure taste of the cod to shine through without the need for complicated spices.
Bolinhos de Bacalhau – Cod Croquettes
No discussion of bacalhau is complete without mentioning Bolinhos de Bacalhau, or cod croquettes. These are often served as a snack in Portuguese restaurants and tapas bars. The gently minced cod is mixed with potatoes, eggs, parsley, and onions, then fried until golden and crispy on the outside, while maintaining a soft, creamy interior. Bolinhos de Bacalhau are frequently served as an appetizer and pair wonderfully with white wine or traditional Portuguese lemonade.
Bacalhau on Holiday Tables
Bacalhau also finds its way to holiday tables. On Christmas Eve, known as Consoada in Portugal, bacalhau is often served in its simplest form – boiled with potatoes, cabbage, olive oil, and garlic. This minimalist version highlights the importance of cod in Portuguese Christmas tradition, symbolizing both modesty and simplicity. On the festive table, bacalhau becomes a dish that brings the family together, often prepared by the elders, evoking a sense of continuity and tradition.
The Versatility of Bacalhau and Its Significance in Portuguese Culture
Cod, though seemingly simple, has become one of the most versatile ingredients in Portuguese cuisine. Across Portugal, you can find various versions of bacalhau, from rustic recipes in the countryside to more refined variations in upscale restaurants. Thanks to its variety and adaptability, bacalhau is not just a dish but a symbol of Portuguese identity – full of flavor, tradition, and creativity.
