Bacalhau is a staple food in Portugal. This salted codfish has been a crucial ingredient in Portuguese cuisine since the Age of Discovery. Bacalhau dishes are so popular in Portugal that it is known as the country’s national dish. Despite its popularity, many people outside of Portugal do not know much about bacalhau. Therefore, this article explores what bacalhau is, its history and cultural significance in Portugal, and some famous dishes made with it.
Bacalhau is versatile and can be used in countless dishes. From stews to fritters to salads, there is no end to the different ways bacalhau can be consumed. Moreover, the process of salting and drying preserves the fish, making it a popular choice for long voyages and trading expeditions in the past. So, let’s dive into this article and learn more about bacalhau in Portugal.
The History of Bacalhau in Portugal
Bacalhau, or salt cod, has a long and storied history in Portugal. It is said that the Portuguese were introduced to codfish by the Vikings, who brought the fish over from the icy waters off the coast of Norway. Over time, the Portuguese developed a love for the salt-cured fish and began using it in their cooking.
During the Age of Discovery in the 15th and 16th centuries, Portuguese explorers would often take salt cod with them on their voyages. This was because the fish could be kept for a long time without spoiling and would provide a source of protein for the crew. As Portugal expanded its empire, it also spread the love of bacalhau to its colonies in Africa, Asia, and South America. Today, bacalhau is one of Portugal’s most beloved foods and is enjoyed in a multitude of dishes.
The Different Ways Bacalhau is Prepared
Bacalhau is an integral part of Portuguese cuisine and a staple in almost every Portuguese household. It is essentially a cured and salted codfish that is imported from Norway and can be found in almost every market in Portugal. What makes bacalhau so special is the numerous ways it can be prepared.
The Portuguese have over 1,000 recipes that feature bacalhau as the main ingredient. Some of the most popular preparations include Bacalhau à Brás, which is a dish made with shredded bacalhau, potatoes, onions, eggs, and olives. Bacalhau à Gomes de Sá, another classic preparation, includes bacalhau, potatoes, onions, garlic, olive oil, parsley, and hard-boiled eggs. Bacalhau com Natas is another popular dish, which is a baked casserole made with bacalhau, potatoes, onions, cream, and cheese. Whether it is boiled, roasted, fried, or baked, there is always a way to prepare bacalhau that is sure to delight the senses and tantalize the taste buds.
Regional Variations of Bacalhau Dishes
Bacalhau is a staple food in Portugal and is a significant part of the Portuguese cultural heritage. Regional variations of bacalhau dishes add an extra layer of depth to this classic Portuguese food. Every region in Portugal has its way of cooking bacalhau and has devised its own unique recipe.
In Lisbon, the “bacalhau à brás” is a popular dish that consists of shredded bacalhau, onions, and thinly sliced fried potatoes topped with scrambled eggs. The dish has a unique flavor and a creamy texture that make it stand out. Another popular dish in this region is “bacalhau com natas” which is a baked dish of layers of bacalhau, potatoes, and cream, melted in the oven until it’s creamy and delicious. In Porto, the “bacalhau à Gomes de Sá” is one of the most famous dishes. It is baked with onions, garlic, green pepper, potatoes, olives, and eggs. It is a perfect combination of flavors that will satisfy the most demanding palates. There are many more variations of the bacalhau all across Portugal, each with its unique charm and taste.
Bacalhau and Portuguese Cuisine
Bacalhau is an integral part of Portuguese cuisine and is a source of pride for the locals. This dried and salted codfish has been a staple in Portugal for over 500 hundred years. It is said that there are more than 1,000 recipes for bacalhau in Portugal, making it one of the most versatile ingredients in Portuguese cuisine.
Bacalhau can be served in a variety of ways, including baked, fried, boiled, or grilled, and can be paired with a range of spices and herbs. It is often the centerpiece of festive occasions and family gatherings throughout the year, including Christmas Eve dinner, All Saints’ Day, and Easter Sunday. Its unique texture and flavor, combined with its historical significance, have made bacalhau a beloved symbol of Portuguese culture.
The Cultural Significance of Bacalhau in Portugal
Bacalhau is not just a popular dish in Portugal, but it also holds immense cultural significance. For centuries, salted codfish has been a staple ingredient in Portuguese cuisine. From the fishermen who caught the fish to the housewives who cooked it, bacalhau has played a pivotal role in the country’s social and economic history. It was not just a source of sustenance, but also a reflection of Portugal’s seafaring past.
Bacalhau has become an essential part of Portuguese identity, celebrated in traditional festivals and religious holidays. The dish is commonly served during Christmas and Easter, and many families have their secret recipes passed down from generation to generation. Bacalhau is also often used in Portuguese idioms and expressions, further highlighting its cultural significance. Therefore, it is not just considered a meal in Portugal, but a symbol of the country’s rich cultural heritage.
The Global Popularity of Bacalhau
Bacalhau, a beloved dish in Portugal, has now gained worldwide recognition for its rich, flavorful taste and versatility. Perhaps the most popular Portuguese dish, bacalhau has become a mainstay in many global cuisines, with its popularity extending to countries such as Brazil, Norway, Italy, and Spain. Its versatility makes it a key ingredient in a wide range of dishes, from salads to risottos, stews to baked dishes.
Restaurants around the world now serve up bacalhau inspired dishes, and you can find it in grocery stores across Europe, South America and North America. This popularity is reflected in the numerous bacalhau festivals held annually across Portugal, where visitors can enjoy a variety of delicious, traditional dishes featuring the iconic fish. The global appeal of bacalhau is a testament to the country’s culinary expertise and the addictive flavor of the dish that has captured the hearts of millions.
The Future of Bacalhau in Portugal
The future of bacalhau in Portugal is uncertain. Due to the overfishing of cod and increased demand, prices for this delicacy have skyrocketed. This has led to a decline in the consumption of bacalhau in Portugal, as it is no longer an affordable meal for many households.
To combat this, some have started to look for alternative species to replace cod in the traditional bacalhau recipe. This has resulted in the rise of creative dishes featuring fish such as hake, pollock, and even seaweed. The Portuguese government has also implemented measures to prevent overfishing and promote sustainable fishing practices. It remains to be seen whether these efforts will be enough to preserve bacalhau as a staple in Portuguese cuisine, but for now, the future of this beloved dish remains uncertain.
Final Verdict
Bacalhau, also known as salt cod, is an integral part of Portuguese cuisine and culture. The versatility of this ingredient has allowed it to be used in various dishes, from appetizers to main courses, and even in desserts. Its preservation method has been perfected over centuries, allowing for its trade to have a significant impact on Portugal’s economy.
Despite the increase of modern and global cuisines, Bacalhau remains a staple in traditional Portuguese cooking. The love and appreciation of this ingredient continue to be passed down from generation to generation, making it a vital part of the country’s culinary heritage. The next time you visit Portugal, be sure to try one of the many delicious Bacalhau dishes and experience the rich history and culture that it represents.