If there is one Portuguese ingredient I always love introducing to people, it is bacalhau.
Bacalhau is one of the most important ingredients in Portuguese cooking. It is salted cod, and you will find it in many Portuguese homes, restaurants and family meals.
For people in Jersey, bacalhau may feel a little unusual at first. Most people here are used to fresh fish, not fish that has been salted and dried. But in Portugal, bacalhau is a very normal part of cooking. It is used in simple meals, special dishes, Christmas recipes and everyday family food.
If you already enjoy fish and seafood, bacalhau is a good Portuguese ingredient to try. It has a firm texture, a good flavour and works in many different recipes. The only thing to understand is that salted bacalhau needs a little preparation before you cook it.
What Is Bacalhau?
Bacalhau is cod that has been preserved with salt. Traditionally, the cod is salted and dried, which helps it keep for longer and gives it a different texture and flavour from fresh cod.
This is one of the reasons bacalhau became so important in Portugal. Before fridges and freezers were common, salting fish was a way to preserve it and make sure families could have fish available throughout the year.
Over time, bacalhau became more than just a practical food. It became part of Portuguese culture. Many families have their own favourite bacalhau recipes, and it is often served during important meals and celebrations.
In Portugal, people say there's a bacalhau recipe for every day of the year.
How Is Bacalhau Different From Fresh Cod?
Fresh cod is soft, mild and ready to cook straight away. Bacalhau is different because it has been salted.
The salt changes the texture of the fish. It becomes firmer and flakes nicely when cooked. The flavour is also stronger than fresh cod, but it should not taste overly salty when prepared properly.
This is the most important point. Bacalhau is not meant to be eaten straight from the pack. It normally needs to be soaked in water first to remove some of the salt.
That preparation is what sometimes puts people off, but it is very simple. It just needs a little time.
How Do You Prepare Bacalhau?
Before cooking salted bacalhau, you need to soak it in cold water. This helps remove the extra salt and makes the fish ready to cook.
The soaking time depends on the thickness of the piece. Thicker pieces usually need longer than thinner pieces. As a simple guide, you can soak the fish in cold water and change the water a few times during the process.
Bacalhau should be soaked in fresh water to remove some of the salt content before cooking
Keep the fish in the fridge while it soaks. This keeps it fresh and safe.
After soaking, you can taste a small cooked flake to check the salt level. It should still have flavour, but it should not be too salty.
What Does Bacalhau Taste Like?
Bacalhau has a firm texture and a savoury fish flavour. It is not as soft as fresh cod, and it has more depth because of the salting process.
It works well with potatoes, onions, eggs, olive oil, garlic, cream and herbs. That is why many Portuguese bacalhau dishes are simple, filling and full of flavour.
It is also a useful ingredient because it can be shredded, baked, fried, mixed with eggs or used in fritters. You can make it into a main meal, a starter or a sharing dish.
If you like fish dishes that are comforting and full of flavour, bacalhau is worth trying.
Traditional Ways To Eat Bacalhau
There are many ways to cook bacalhau, but a few dishes are especially popular.
One of the best-known dishes is Bacalhau à Brás. This is made with shredded bacalhau, thin fried potatoes, onions and eggs. It is simple, filling and very popular in Portugal. It is also one of the easiest bacalhau dishes to enjoy if you are trying it for the first time.
Bacalhau à Brás is one of the most popular ways to eat bacalhau
Another popular dish is Bacalhau com Natas, which means cod with cream. This is a baked dish made with bacalhau, potatoes, onions and a creamy sauce. It is rich and comforting, and it can feel more familiar to people who like fish pie or creamy oven-baked dishes.
Pastéis de Bacalhau are cod fritters. These are made with shredded bacalhau, potato, parsley and egg, then shaped and fried. They are often served as a snack, starter or part of a sharing table.
You can also enjoy bacalhau baked with potatoes, onions, garlic and olive oil. This is a simple and traditional way to serve it. The olive oil keeps the fish moist, and the potatoes make it a proper family meal.
Easy Ways To Try Bacalhau
If you are new to bacalhau, I would start with one of the easier dishes.
Bacalhau à Brás is a very good first choice because the cod is shredded and mixed with familiar ingredients like potatoes and eggs. The flavour is there, but it is not too strong.
Bacalhau com Natas is another good option because the creamy sauce makes it comforting and easy to enjoy.
You do not have to start with a large piece of salted cod if that feels too much. Desalted bacalhau is a good way to understand the flavour first without having to soak the cod.
Simple Recipe Idea: Bacalhau With Potatoes And Olive Oil
A good home recipe to try is baked bacalhau with potatoes and onions.
You will need soaked bacalhau, sliced potatoes, onion, garlic, olive oil and parsley.
Place the potatoes and onions in a baking dish with plenty of olive oil. Add the bacalhau on top with sliced garlic. Bake until the potatoes are tender and the fish flakes easily. Finish with fresh parsley and serve with green vegetables or salad.
Very simple, very delicious: bacalhau with potatoes and onions
This is a simple dish, but it gives you the proper taste of Portuguese home cooking.
The important thing is to use good olive oil and not overcook the fish. Bacalhau should be firm and flaky, not dry.
Wine Pairing For Bacalhau
Bacalhau works very well with Portuguese white wine, especially if the dish is made with olive oil, potatoes and onions.
One of the most traditional pairings is Vinho Verde. Despite the name, most Vinho Verde is a light, fresh white wine with bright acidity and citrus flavours. Its freshness helps balance the richness of olive oil and complements the savoury character of bacalhau without overpowering it.
Some bacalhau dishes can also work with light red wine, especially if they include tomato, peppers or stronger flavours. But for a first pairing, I would keep it simple and choose a chilled Portuguese white or a refreshing Vinho Verde.
Why Try Bacalhau?
Bacalhau is one of the best Portuguese ingredients to try if you want to understand the food of Portugal.
It may seem unusual at first because it is salted cod, not fresh fish. But this is exactly what makes it special. It has a long history, a strong place in Portuguese family cooking and many different ways to enjoy it.
Start with Bacalhau à Brás, Bacalhau com Natas or pastéis de bacalhau. These are easy, tasty ways to enjoy the flavour without overcomplicating things.
At Divino, we want to help people in Jersey discover the Portuguese ingredients we know and love. Bacalhau is one of the most important of all.
If you enjoy fish and want to try something properly Portuguese, bacalhau is a great place to start.