Bacalhau: Portugal's Faithful Friend

The Portuguese proudly claim to have 365 ways to cook bacalhau—one for every day of the year. This is no exaggeration. Dried, salted cod is Portugal's national ingredient, despite the fact that most of it comes from Norway.

Portuguese fishermen have been catching cod in the North Atlantic since the 15th century. The fish was salted and dried aboard ships, making it last for months. This preservation method was crucial for long sea voyages during the Age of Discoveries.

Today, bacalhau is essential to Portuguese cuisine. From Bacalhau à Brás (shredded cod with eggs and potatoes) to Bacalhau com Natas (cod with cream), each region has its signature preparation.

On Christmas Eve, Portuguese families gather for 'Consoada'—a traditional dinner featuring bacalhau cozido (boiled cod) with potatoes, cabbage, and eggs. It's a meal so central to Portuguese identity that Christmas wouldn't feel right without it.