Motivated by this appetizing roast cod dish that one of our customers (thanks Mário and Mariana) sent us I decided to explain, just a little bit, it's origin, but mainly share some pictures of the "thousand and one ways" to cook codfish...
Pioneers of cod fishing in Terranova (It seams that vasco da Gama had something to do with it), we have quickly introduced cod into our eating habits, and now we say we are able to cook it in a thousand and one different ways.
The first reports correlating fishing and salting activity in Portugal date from the mid-14th century. However, it was during the time of the Discoveries, as early as the 15th century, that motivated by the need to find products that could withstand long sea crossings, we discovered the ideal fish in the northern Atlantic seas.
Today cod is one of the most consumed and appreciated foods by the Portuguese and that's why I want to introduce you to some of the most traditional cod dishes you can eat in Portugal, as well as some of the restaurants where it can be enjoyed.
The presentation order shows nothing but my preference :) Hope you like it...
1. Bacalhau à Zé do Pipo
Originally from Porto, it is gratinated in a soft blend of mayonnaise, mashed potatoes, red peppers, laurels and olives. It appears to have been created in the 1940s and has never gone outdated.
2. Bacalhau à Lagareiro
From the mill directly to the table, this is a cod for those who don't skip a good olive oil. As an excuse to grease the stomach, this dish comes drowned in liquid gold. Raw garlic makes the final spice. For the true connoisseurs.
3. Bacalhau à Minhota
Adish to eat in huge doses. The slices are fried in olive oil, sprinkled with sweet pepper and chopped parsley and accompanied by peppers, olives and chips.
4. Bacalhau Assado
The cod for purists. There are no saucers here, no gimmicks. Whether on barbecue or baked in the oven, this is real cod, sliced, with baked potatoes and olive oil. As you wish!
5. Bacalhau Cozido
There is no Christmas without Bacalhau Cozido. Cooked with eggs, chickpeas, collard greens and much anticipation. It is the most special cod.
6. Bacalhau à Brás
Cod for beginners. There is no tasca (traditional portuguese tavern) that does not exhaust this classic of fish and chips. The cod is shredded and sautéed with potatoes, onion and scrambled egg. Black olives and chopped parsley cover it at the end.
7. Bacalhau à Gomes de Sá
Created in Porto by José Luís Gomes de Sá, this is an author cod. It is presented in small flakes, previously softened with milk and accompanied by boiled egg, black olives and parsley.
8. Bacalhau com Natas
All recipes are delicious with a good cream roll. Cod is no different. Wrapped in bechamel sauce in a creamy mix of braised potatoes and onions, and finally Gratin cheese as a bonus.
9. Pasteis da Bacalhau
It's the pocket cod version for when you don't have time for a dish cod. There is no pastry shop or tavern where you can not find these savory foods, at least in the morning, before they sell out.
Still, you don't know to much about cod but at least you know how to order it... and for me that is more than enough!!!