Bacalhau, the Portuguese word for dried and salted cod, is a staple ingredient in Portuguese cuisine. For centuries, the Portuguese have perfected the art of cooking bacalhau, and it’s a dish that’s deeply rooted in the country’s history and culture. In this article, we’ll take you on a journey to explore the world of bacalhau and teach you how to cook it Portuguese style.
A Brief History of Bacalhau in Portugal
The history of bacalhau in Portugal dates back to the 15th century when the Portuguese discovered the cod-rich waters of Newfoundland. The fish was abundant, and the Portuguese quickly realized that by drying and salting it, they could preserve it for long periods. This made it an ideal food source for the sailors and explorers who spent months at sea.
Over time, bacalhau became an integral part of Portuguese cuisine, and it’s now a staple ingredient in many traditional dishes. The Portuguese have developed a unique way of cooking bacalhau, which involves soaking the dried fish in water or milk to rehydrate it before cooking.
The Importance of Soaking Bacalhau
Soaking bacalhau is a crucial step in cooking it Portuguese style. The dried fish is extremely salty, and soaking it helps to remove excess salt and rehydrate the fish. There are two ways to soak bacalhau: in water or in milk.
Soaking bacalhau in water is the most common method. Simply submerge the fish in cold water and let it soak for at least 24 hours. Change the water several times to remove excess salt.
Soaking bacalhau in milk is a more traditional method. The milk helps to remove excess salt and adds a creamy texture to the fish. Simply submerge the fish in cold milk and let it soak for at least 24 hours.
How to Choose the Right Bacalhau
When it comes to choosing the right bacalhau, there are a few things to keep in mind. Look for bacalhau that’s been dried and salted in the traditional way. This type of bacalhau is usually labeled as “bacalhau de corte” or “bacalhau de peixe.”
Avoid bacalhau that’s been frozen or preserved in other ways. This type of bacalhau may not have the same texture or flavor as traditionally dried and salted bacalhau.
Cooking Bacalhau Portuguese Style
Now that we’ve covered the basics of bacalhau, let’s move on to cooking it Portuguese style. There are many ways to cook bacalhau, but we’ll focus on a few traditional methods.
Bacalhau à Brás
Bacalhau à Brás is a traditional Portuguese dish that’s made with shredded bacalhau, onions, potatoes, and scrambled eggs. It’s a hearty and flavorful dish that’s perfect for a cold winter’s night.
To make Bacalhau à Brás, you’ll need:
- 1 pound of bacalhau, soaked and shredded
- 1 large onion, diced
- 2 large potatoes, peeled and diced
- 4 eggs
- Salt and pepper to taste
- Olive oil for frying
Simply sauté the onions and potatoes in olive oil until they’re softened. Add the shredded bacalhau and cook for a few minutes. Beat the eggs in a separate bowl and add them to the pan. Scramble the eggs with the bacalhau and potatoes, and serve hot.
Bacalhau com Natas
Bacalhau com Natas is a creamy and rich dish that’s made with bacalhau, potatoes, and cream. It’s a popular dish in Portugal, and it’s perfect for special occasions.
To make Bacalhau com Natas, you’ll need:
- 1 pound of bacalhau, soaked and shredded
- 2 large potatoes, peeled and diced
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
Simply boil the potatoes until they’re tender. In a separate pan, sauté the shredded bacalhau in butter until it’s golden brown. Add the heavy cream and cook until the sauce thickens. Serve the bacalhau with the boiled potatoes and cream sauce.
Bacalhau Gomes de Sá
Bacalhau Gomes de Sá is a traditional Portuguese dish that’s made with bacalhau, potatoes, and onions. It’s a hearty and flavorful dish that’s perfect for a cold winter’s night.
To make Bacalhau Gomes de Sá, you’ll need:
- 1 pound of bacalhau, soaked and shredded
- 2 large potatoes, peeled and diced
- 1 large onion, diced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Simply sauté the onions and potatoes in olive oil until they’re softened. Add the shredded bacalhau and cook for a few minutes. Serve hot, garnished with chopped fresh parsley.
Tips and Variations
Here are a few tips and variations to keep in mind when cooking bacalhau Portuguese style:
- Use high-quality bacalhau that’s been dried and salted in the traditional way.
- Soak the bacalhau in water or milk for at least 24 hours to remove excess salt and rehydrate the fish.
- Experiment with different ingredients, such as garlic, paprika, and chili peppers, to add flavor to your bacalhau dishes.
- Serve bacalhau with boiled potatoes, rice, or bread for a hearty and filling meal.
Common Mistakes to Avoid
Here are a few common mistakes to avoid when cooking bacalhau Portuguese style:
- Not soaking the bacalhau long enough, which can result in a salty and tough texture.
- Overcooking the bacalhau, which can make it dry and flavorless.
- Not using high-quality bacalhau, which can affect the flavor and texture of the dish.
Conclusion
Cooking bacalhau Portuguese style is an art that requires patience, skill, and practice. With these traditional recipes and tips, you’ll be well on your way to creating delicious and authentic Portuguese dishes. Whether you’re a seasoned chef or a beginner cook, bacalhau is a versatile ingredient that’s sure to impress. So go ahead, give it a try, and experience the rich flavors and traditions of Portuguese cuisine.
What is Bacalhau and its significance in Portuguese cuisine?
Bacalhau is the Portuguese word for dried and salted codfish, which has been a staple ingredient in Portuguese cuisine for centuries. It is a vital part of the country’s culinary heritage and is often considered the national dish of Portugal. The significance of Bacalhau lies in its rich history, dating back to the 15th century when Portuguese fishermen would dry and salt codfish to preserve it for long periods.
Bacalhau is not only a symbol of Portuguese cuisine but also a representation of the country’s cultural identity. It is often served on special occasions and is a popular dish during holidays and celebrations. The versatility of Bacalhau has led to the creation of numerous recipes, each with its unique flavor and texture, making it a beloved ingredient in Portuguese cooking.
What are the different types of Bacalhau available?
There are several types of Bacalhau available, each with its unique characteristics and textures. The most common types are Bacalhau de Noruega, which is made from Norwegian cod, and Bacalhau do Atlântico, which is made from Atlantic cod. Other types include Bacalhau da Islândia, made from Icelandic cod, and Bacalhau do Labrador, made from cod from the Labrador region.
The type of Bacalhau used can affect the flavor and texture of the final dish. For example, Bacalhau de Noruega is known for its milder flavor and softer texture, while Bacalhau do Atlântico has a stronger flavor and firmer texture. The choice of Bacalhau type often depends on personal preference and the specific recipe being used.
How do I prepare Bacalhau for cooking?
Preparing Bacalhau for cooking involves soaking the dried and salted codfish in water to rehydrate it. The soaking time can vary depending on the type of Bacalhau and the desired level of moisture. Typically, Bacalhau is soaked for 24-48 hours, changing the water several times to remove excess salt.
After soaking, the Bacalhau is drained and rinsed under cold running water to remove any remaining salt. It is then cut into smaller pieces or shredded, depending on the recipe. Some recipes may also require the Bacalhau to be cooked before being used in the final dish. Proper preparation of Bacalhau is essential to achieve the right texture and flavor in Portuguese-style cooking.
What are some traditional Portuguese Bacalhau recipes?
There are numerous traditional Portuguese Bacalhau recipes, each with its unique flavor and texture. Some popular recipes include Bacalhau à Brás, a dish made with shredded Bacalhau, onions, potatoes, and scrambled eggs, and Bacalhau com Natas, a creamy Bacalhau stew made with potatoes, onions, and cream. Other popular recipes include Bacalhau Gomes de Sá, a casserole made with Bacalhau, potatoes, and onions, and Bacalhau Fritters, crispy fried balls filled with Bacalhau and potatoes.
These traditional recipes showcase the versatility of Bacalhau and its ability to be used in a variety of dishes. Each recipe has its own unique flavor and texture, making Bacalhau a staple ingredient in Portuguese cuisine. Whether it’s a hearty stew or a crispy fritter, Bacalhau is always a delicious and satisfying option.
Can I use fresh cod instead of Bacalhau?
While it is possible to use fresh cod instead of Bacalhau, it is not recommended. Fresh cod lacks the unique flavor and texture that Bacalhau provides, which is developed through the drying and salting process. Bacalhau has a concentrated flavor and a firmer texture than fresh cod, which makes it ideal for many Portuguese recipes.
Using fresh cod instead of Bacalhau can result in a dish that lacks the depth of flavor and texture that Bacalhau provides. However, if Bacalhau is not available, fresh cod can be used as a substitute in some recipes. It is essential to note that the cooking time and method may need to be adjusted when using fresh cod instead of Bacalhau.
How do I store Bacalhau?
Bacalhau can be stored for several months when properly dried and salted. It is essential to keep Bacalhau in a cool, dry place, away from direct sunlight and moisture. Bacalhau can be stored in airtight containers or wrapped in plastic wrap or aluminum foil.
When storing Bacalhau, it is crucial to check on it regularly to ensure that it is not developing any mold or moisture. If Bacalhau is not stored properly, it can become rancid or develop off-flavors. Proper storage of Bacalhau is essential to maintain its quality and flavor.
Can I make Bacalhau at home?
While it is possible to make Bacalhau at home, it requires a significant amount of time and effort. Making Bacalhau involves salting and drying codfish, which can take several days to several weeks. The process requires careful attention to detail and a controlled environment to ensure that the Bacalhau is properly dried and salted.
However, for those who are willing to put in the time and effort, making Bacalhau at home can be a rewarding experience. It allows for complete control over the quality and flavor of the final product, and it can be a fun and educational process. With the right equipment and knowledge, it is possible to make high-quality Bacalhau at home.