Bacalhau

Bacalhau (Portuguese pronunciation: [bɐkɐˈʎaw]) is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Bacalhau dishes are common in Portugal, and also in former Portuguese colonies like Cape Verde, Angola, Macau, Brazil, and Goa. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas Eve dinner in some parts of Portugal.

Similar recipes can be found across Europe. It is also found in the cuisines of other territories and regions like Dominican Republic and Puerto Rico. In Norway, where most of the salted and dried cod is produced, bacalao commonly refers to a specific dish prepared with salted and dried cod, potatoes, onions, tomatoes and olives. In recent years, there has also been increasing interest in the wider range of Portuguese dishes based on dried and salted cod, however.

Salted, dried cod usually comes from Norway (bacalhau da Noruega), Iceland (bacalhau da Islândia) or Newfoundland (bacalhau da Terra Nova). It used to be very affordable, but with the collapse of the cod stocks and dismantling of Portuguese bacalhoeiro fleet, it became more expensive, especially near Easter and Christmas time, since it is a part of many traditional dishes of the holiday season.

There are numerous bacalhau recipe variations, depending on region and tradition.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.

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