Bacalhau?

codfish in Portuguese. It almost always refers to dry, salted codfish; the fresh fish is rarely consumed in Portugal. Bacalhau is a staple-food in Portugal, common throughout the country. Bacalhau is considered a delicacy and often only eaten in special occasions. On Christmas Eve it is typically served in Portuguese homes.

The codfish to produce a Bacalhau dish usually comes from Norway (Bacalhau da Noruega) or Newfoundland (Bacalhau da Terra Nova). Contrary to popular belief, it used to be very affordable, but with the dismantling of Portuguese bacalhoeiro fleet, its price tag has risen many times, especially when Christmas is near.

From the production of salted codfish

The dry and salty codfish is produced for at least 500 years, since the time of the European discoveries. Thus there was a need to preserve the codfish, and this method preserved many nutrients and, as it is said, makes the codfish more flavourable.

The Portuguese tried to use this method of salty and dry in several fishes of the Portuguese coast, but the ideal fish came from near the North Pole. And with the discovery of Newfoundland in 1497, the Portuguese started fishing in that region, thus with the codfish of Norway, Bacalhau was made part of the Portuguese cuisine and often nicknamed "Fiel amigo" (faithful friend).

Bacalhau dishes

There are numerous Bacalhau recipe variations, depending on region and tradition. It is said there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1001 ways. But it is the main Bacalhau recipes that are the most notable, and these have even gained fame in Southeast Asia, with many Asian tourists heading to Macau just to eat Bacalhau, an area where seafood is also very popular.

Bacalhau is often served with potatoes, also in very diverse and tasteful forms. This is eaten along with green (Vinho Verde) or mature wines (Alentejo Wine, Dão Wine or Douro Wine).

Some Bacalhau dishes:

• bacalhau à Gomes de Sá (some varieties: Original, Porto)
• Bacalhau à Brás
• Bacalhau da Consoada (some varieties: Minhota and Beirã), Eaten in Christmas Eve.
  • In Christmas Lunch, there is the "Farrapo Velho" or "Roupa Velha" which is made upon the leftovers of Bacalhau da Consoada and after the spirits have "eaten" their share afternight.
• Bacalhau à Zé do Pipo
• Bacalhau à Zé do Telhado
• Bacalhau Espiritual
• Bacalhau Gratinado
• Bacalhau no Forno (some varieties: Algarve, Beiras, Antiga, Queijo, Salsa e Louro)
• Bacalhau-Lagosta (Lobster Bacalhau)
• Bacalhau ao Vinho do Porto (Port Wine Bacalhau)
• Bacalhau com Cerveja (Beer Bacalhau)
• Bacalhau com Queijo (Cheese Bacalhau)
• Bacalhau com Leite (Milk Bacalhau)
• Bacalhau com Alhos e Pimentão (Garllic and Pepper Bacalhau)
• Bacalhau com Pimento e Chouriço (Pepper and Sausage Bacalhau)
• Bacalhau com Tomate (Tomato Bacalhau)
• Bacalhau com Piri-piri (Piri-piri is a very hot chilli pepper used in Portuguese and Lusophone-African cuisine)
• Bacalhau com Molho de Ervas Picadas (Herbs Bacalhau)
• Bacalhau com Molho de Azeite (Olive Oil Sauce Bacalhau)
• Bacalhau com Molho de Camarão (Shrimp Sauce Bacalhau)
• Bacalhau com Molho de Caril (Curry Sauce Bacalhau)
• Bacalhau com Molho de Tomate (Tomato Sauce Bacalhau)
• Bacalhau com Molho Picante (Spicy Sauce Bacalhau)

Some Regional Bacalhau dishes include:

• Bacalhau à Minhota (Minho region)
• Bacalhau Recheado à Narcisa (Minho region)
• Bacalhau à Lagareiro (Minho region)
• Bacalhau à Margarida da Praça (Minho region)
• Bacalhau à Novainho (Minho region)
• Bacalhau à São Lourenço da Montaria (Minho region)
• Bacalhau Assado na Brasa (Minho region)
• Bacalhau com Salpicão e Pão de Milho (Minho region)
• Bacalhau de Tiborna (Beiras)
• Bacalhau à Moda de Caminha
• Bacalhau à Moda de Viana do Castelo
• Bacalhau à Moda do Porto
• Bacalhau à Moda do Douro
• Bacalhau Frito (Beiras)
• Bacalhau Frito à Açoriana (Azores)
• Bacalhau Podre (literally, "Rotten Bacalhau", Trás-os-Montes)
• Bacalhau à Romeu (Trás-os-Montes)
• Bacalhau à Moda de Ervedosa (Beira Alta)
• Bacalhau à Assis (Beira Baixa)
• Bacalhau à Madre Paula (Estremadura)
• Bacalhau à Lisbonense (Lisbon)
• Bacalhau à Algarvia (Algarve)
• Bacalhau que Nunca Chega (Alentejo)
• Poejada de Bacalhau (Alentejo)
• Arroz de Bacalhau no Forno (Alentejo)

Bacalhau cakes

Besides the dishes there is the Bolinhos de Bacalhau (name in the North of Portugal) or Pastéis de Bacalhau (name in the South), literally "Codfish cakes", made up of potatoes, eggs, parsley, and some minor ingredients with obviously dry and salted codfish. The Bolinhos or Pastéis de Bacalhau are fried and served before meals. Another similar delicacy is the "Pataniscas de Bacalhau", which is often only serverd in traditional Tavernas (taberns) and often preferable by elder people.

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