Bacalhau

Bacalhau, a cornerstone of Portuguese cuisine, refers to dried and salted codfish. This preservation method, developed centuries ago to withstand long sea voyages, results in a uniquely textured fish with a concentrated, intense flavor. While often translated simply as 'cod,' it's crucial to understand that 'bacalhau' isn't just the fish itself but the specific preparation method, which is fundamental to its identity. The process involves multiple soaking and cooking steps to rehydrate and tame the saltiness, resulting in a versatile ingredient for a wide array of dishes. The best 'bacalhau' has good color, is dry, and its flesh is even.

Bacalhau meaning with examples

• The aroma of simmering 'bacalhau' filled the kitchen as the chef prepared the classic 'Bacalhau à Brás,' a scramble with shredded fish, potatoes, eggs, and olives. The creamy texture contrasted beautifully with the salty, flaky fish. It takes hours to reduce the salt content to the appropriate level, and the smell of that process is almost as wonderful as the final dish.
• In a bustling Lisbon 'tasca,' locals gathered to savor 'Pastéis de Bacalhau,' savory codfish fritters, crispy on the outside and soft within. Each bite revealed the perfectly balanced flavors of the fish, potato, and parsley. The fritters were accompanied by a green salad, a very popular dish in Portugal. The 'pasteis' were expertly prepared, with a perfect golden crust.
• My grandmother’s secret recipe for 'Bacalhau com Natas,' codfish with cream, was passed down through generations. The creamy sauce, combined with the tender fish and the rich flavor, was pure comfort food. It was often served during the winter, as it provides warmth, comfort, and a very filling meal. The creamy sauce coats the fish, making it a delight.
• We learned to appreciate 'Bacalhau' during our trip to Porto, eating 'Bacalhau à Gomes de Sá' that showcased its adaptability. The baked codfish, with potatoes, onions, and eggs, was a delightful blend of textures and tastes. The simplicity of the dish allowed the flavor of the 'bacalhau' to shine. We now make it weekly, keeping the traditions alive!
• No Portuguese celebration is complete without 'Bacalhau.' Whether it's 'Bacalhau à Zé do Pipo,' or simply grilled, it’s the focal point of the table, bringing families together. The fish, often served alongside roasted vegetables, creates a memorable meal. Everyone in our family loves the fish, and it would be a crime not to have it for holidays. The celebrations wouldn't be the same without the fish.