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In the realm of Portuguese cuisine, there exists an extraordinary ingredient that has captivated taste buds and shaped the nation's culinary heritage for centuries. Its name is Bacalhau (Cod), and behind this simple word lies a tale of epic exploration, maritime conquests, and gastronomic delight. Join us on a journey through time and taste as we dive deep into the captivating world of Bacalhau, uncovering its secrets, unravelling its history, and savouring the rich flavours that have made it an inseparable part of Portugal's cultural tapestry.
Prepare to embark on a culinary voyage like no other, where the ocean's bounty meets the ingenuity of ancient preservation methods, and where each bite reveals the resilience and creativity of a seafaring nation. Get ready to indulge your senses and discover why Bacalhau has earned its place as an enduring symbol of Portuguese cuisine.
What exactly is Cod?
While many believe that bacalhau is a specific type of fish, this notion is not entirely accurate. The term bacalhau refers to three different species: Gadus morhua, Gadus macrocephalus, and Gadus ogac, which undergo a process of salting and drying. These fish species thrive in cold, salty waters, particularly in the glacial regions of the Atlantic Ocean. Once caught, the fish is cleaned, salted, and cured for a period that can range from one month to one year.
The Salty Story behind Portuguese Codfish dishes
For centuries, Portuguese sailors embarked on daring expeditions to the icy waters of the North Atlantic, including Newfoundland and Greenland, in search of cod. These intrepid explorers developed unique techniques to preserve the fish during long voyages, such as salting and drying it on board their ships. This method allowed them to store the cod for extended periods, providing a vital source of sustenance during their journeys.
The Portuguese became skilled at this preservation process, refining their techniques over time. As a result, Bacalhau became an essential part of Portuguese cuisine, finding its way into a wide range of traditional dishes.
Codfish played a pivotal role in shaping Portuguese history. It became a staple food source for the country and contributed to the exploration and expansion of Portuguese territories across the globe. The abundance of codfish played a significant role in sustaining Portuguese sailors during their long expeditions, facilitating their ventures into unknown lands.
To this day, Bacalhau remains a beloved ingredient in Portuguese gastronomy, with a myriad of mouthwatering dishes showcasing the versatility of this remarkable fish. From Bacalhau a Braz, a flavorful combination of cod, eggs, and crispy shoestring potatoes, to Bacalhau com Natas, a creamy and indulgent codfish casserole, each preparation highlights the unique flavors and textures of this culinary treasure.
When you visit Sintra, try one or all of these delicious Codfish (Bacalhau) dishes
Bacalhau à Bráz: Let's begin our exploration with Bacalhau à Bráz (Codfish made in the Braz style), a true delight for the senses. This iconic dish combines flaky, salted codfish with golden shoestring potatoes, onions, and eggs. The harmonious blend of textures and flavors creates a symphony on the palate, delivering a memorable experience.
If you want to prepare this codfish dish at home, here is the recipe:
Checkout our recommended Sintra Restaurants page to visit places that serve the perfect version of this delicate dish!
Bacalhau com Natas: Prepare to be transported to a realm of creamy indulgence with Bacalhau com Natas. This dish features layers of codfish, potatoes, and a luscious creamy sauce, baked to perfection. The combination of tender fish and velvety sauce creates a mouthwatering sensation that will leave you craving for more.
Experience the creamy goodness of Bacalhau com Natas at this charming eatery, known for its delectable seafood dishes: Restaurante Apeadeiro in Sintra. With over 1.500 positive reviews you can't go wrong and will enjoy this delight at it's highest level.
Pasteis de Bacalhau: When it comes to bite-sized treats, Pasteis de Bacalhau steals the show. These crispy codfish fritters, made with a delicate blend of shredded fish, potatoes, and aromatic herbs, offer a delightful explosion of flavors with every bite. Perfect as an appetizer or a snack, these little gems are a must-try.
You can eat these at any Restaurant, small coffee shop or bar in Portugal. They are part of the finger food culture in the country. People often eat them as a snack or take-away food. See our article dedicated to Pasteis de Bacalhau.
One of the most famous places to eat really good Pasteis de Bacalhau in Sintra is at Fabrica da Nata. Here is the address: Praça da República Nº 6, 2710-616 Sintra (Open Google Maps here) They cost around 2,20 € per unit. These are more costly at Fabrica da Nata, but totally worth it. Usually you can get them at local bars for 1 Euro or sometimes less.
Bacalhau a Lagareiro: Prepare your taste buds for a rustic delight with Bacalhau a Lagareiro. This dish features succulent roasted codfish, drizzled with generous amounts of olive oil and accompanied by roasted potatoes and onions. The result is a melt-in-your-mouth experience that showcases the simplicity and richness of Portuguese cuisine.
Bacalhau à Gomes de Sá: Indulge in a classic Bacalhau dish that pays homage to its creator, Gomes de Sá. This traditional recipe combines flaked codfish, sautéed onions, potatoes, olives, and boiled eggs. The harmonious medley of ingredients creates a dish that is both comforting and full of character.
Bacalhau Assado Na Brasa Com Batata a Murro: For a true feast for the senses, savor the flavors of Bacalhau Assado Na Brasa Com Batata a Murro. This grilled codfish dish, served with "punched" potatoes, is cooked over an open fire, allowing the smoky flavors to infuse the fish. The result is a dish that celebrates the simplicity and natural essence of Bacalhau.
Pataniscas de Bacalhau: Last but certainly not least, we have Pataniscas de Bacalhau, delightful codfish fritters that are crispy on the outside and tender on the inside. These golden bites of goodness are made from a batter of codfish, flour, eggs, and spices, creating a satisfying and flavorful experience.
The Portuguese have a saying about their favourite national dish: there are a 1001 ways to eat cod fish! We have not counted all the recipes, but there are certainly a lot more ways to enjoy this amazing treasure of the sea. If you fancy codfish as an elegant pâté to eat with fresh bread at home, try our Portuguese Gourmet Shop.
If you are brave enough, you could also try some of the recipes at home. There is an excellent new cookbook for Portuguese cuisine called "The New Portuguese Table: Exciting Flavors from Europe´s Western Coast" by David Leite and Nuno Correia (available at Amazon - Here) As we conclude our journey through the world of Portuguese Bacalhau, we invite you to embark on your own gastronomic adventure. Why not try one of these at a cozy little Restaurant in Sintra? Check out our recommendations for Restaurants in Sintra.
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