Paloma Faith's bacalhau à Brás | Jamie Oliver recipes (2024)

FAQs

What is the national dish of bacalhau? ›

Bacalhau (salted codfish) is the most popular base commodity in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year. Bacalhau is so ingrained in the Portuguese national psyche that the dish is served as the main celebration meal at Christmas.

Bacalhau is Portuguese for dry, salted cod, and is referred to as Bacalao in Spain or Bacala in Italy. Today we take a look at it from a Portuguese perspective. Historically, Bacalhau was the staple for these three predominately Catholic countries during Lent, when meat was considered a forbidden food.

In Portugal, it is said there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways. Whatever the exact number, bacalhau is a ubiquitous ingredient in Portuguese cuisine. Bacalhau is often served with potatoes, sweet potatoes, yams and fresh bread.

Soak the Bacalao in the refrigerator for 8 hours with 2 to 3 changes of fresh cold water. After soaking the Bacalao for 2 hours in the refrigerator, drain the water from the bowl. Cover the bowl again completely with fresh cold water and repeat this process after 3 more hours of soaking in the refrigerator.

Bacalao is a Spanish term for dried, salted cod but also refers to a flavorful, slightly spicy stew with tomatoes, roast peppers, potatoes, and olives.

As cod was fished in such far away (and cold) waters, preservation was a crucial factor. Salt was (and still is) a precious ingredient to preserve food – particularly when fridges were not yet invented – and Portugal had both the salt and extensive experience in salting and fish preservation (garum food tour).

Bacalhau

The national dish of Portugal, bacalhau is dried and salted codfish, which is usually soaked in milk or water before cooking.

The consumption of salted cod quickly spread throughout Portugal due to its low cost and easy transportation. At the turn of the 15th century, the Portuguese became pioneers in setting up large ships for cod fishing.

Brazilians eat bacalhau all year long, but it is most commonly prepared during the week of Easter, namely on Good Friday. If you are in search of a variation of this recipe but still want the flavor of salted cod, salt cod in cream is a similar dish that is also common during this time of year.

Can you soak baccalà too long? ›

Depending on how salty and intense of a flavor you desire, soak the fish for 2 to 3 days (24 to 48 hours). You can soak it as a whole filet or in large chunks, just be sure it is fully submerged with enough water to cover the fish. Note that the longer it soaks, the milder the flavor becomes.

Storing Bacalao

Before soaking the bacalao, it can be in your refrigerator almost indefinitely, but wrap it well with many layers of plastic wrap and inside of a zip-top bag, as it can be smelly and overpower your kitchen.

Overnight Soak Method

The water should cover the fish. Cover the bowl and let the saltfish soak overnight. The following morning, drain off the salty water. Remove the bones and skin (if using bone-in salt fish).

Without a doubt, a trip to Spain is worthwhile just for the delicious culinary delights and the many Mediterranean specialties. Probably the best-known specialty and the absolute classic of Spanish cuisine is the popular rice paella. Paella is considered the national dish and originates from Valencia.

Salt cod is comfort food on the Iberian Peninsula, where it is called bacalao in Spain or bacalhau in Portugal.

Bacalhau

The national dish of Portugal, bacalhau is dried and salted codfish, which is usually soaked in milk or water before cooking.