Bacalhau—The Sacred Fish

Bacalhau (dried, salted cod) is not just a dish—it's a national treasure. The Portuguese say there are 365 recipes, one for each day of the year. In truth, there are far more. No Christmas dinner without Bacalhau, no holiday, no family celebration.

The curious thing: Cod does not occur in Portuguese waters. Since the 15th century, Portuguese fishermen have traveled as far as Newfoundland (Canada) and later to Norway and Iceland to catch the fish. The "Bacalhoeiros" (cod fleet) was active until the 1970s—one of the toughest and most dangerous jobs in the world, spending months on the North Atlantic.

The most important preparation methods:

• Bacalhau à Brás—shredded Bacalhau with straw potatoes and egg, Lisbon's signature dish
• Bacalhau com Natas—baked with cream, a creamy casserole
• Bacalhau à Gomes de Sá—from Porto, with potatoes, onions, olives, and hard-boiled egg
• Bacalhau à Lagareiro—oven-baked with plenty of olive oil and garlic, simple and perfect
• Pastéis de Bacalhau—fried croquettes, Portugal's most popular snack
• Bacalhau da Consoada—the traditional Christmas dish: boiled Bacalhau with potatoes, cabbage, and carrots, drizzled with olive oil

When shopping in the supermarket or at the market, you can recognize good Bacalhau by its light, even color and firm texture. It must be soaked for at least 24 hours (changing the water several times) before it can be prepared. In restaurants, of course, you don't have to worry about that.