In Portugal, cod dishes are Kings! Period. This fish, from the icy waters of the North Seas, occupies a prominent place in traditional Portuguese cuisine, where it is known for its thousand ways of cooking it.
If you want to get ridiculous about it, imagine if the Norwegians had 1,000 ways of cooking sardines! But what got the Portuguese into cod dishes, apart from the taste, was its easy preservation.
It began to gain prominence in the Age of Discovery, when Portuguese navigators preserved it salted and dried to ensure that it was fit for consumption after long sea voyages.
The versatility of cod is what allows us to make hundreds of recipes, from festive dishes such as Bacalhau Cozido com Todos on Christmas Eve, to delicious everyday options such as Pataniscas de Bacalhau or Bacalhau à Brás, two dishes that, according to connoisseurs, have their origins in Lisbon.
Nowadays, cod is much more than just an ingredient in Portuguese cuisine, it’s a real institution!
Known in Portugal as the “faithful friend”, this fish not only has great historical importance, but is also a very nutritious food.
We enjoy the hundreds of recipes for cod dishes, especially on festive occasions such as Christmas or Easter, although every day can be cod-eating day (here at home it happens every Monday).
From Bacalhau à Brás, very popular in Lisbon, to Bacalhau com Natas, for the sweet tooth, any dish with cod is a treat for any self-respecting Portuguese.
Nowadays, there isn’t a good Portuguese restaurant that doesn’t use this fish, but with so many recipes, it’s hard to know which is which.
So here’s a handy guide so you can choose quickly and not end up in codfish waters!
Table Of Contents
Bacalhau à Brás: the famous one
This is the recipe for beginners. There isn’t a tavern that doesn’t sell out of this classic fish and chips.
The fish is shredded and sautéed with straw potatoes, onion and scrambled egg. The black olives and chopped parsley that cover it don’t deceive: it’s one of the most popular dishes… and delicious!
Cod with cream: The glutton
There’s no dish that isn’t delicious with a good dollop of cream. The cod doesn’t shy away from being enveloped by the béchamel sauce in a creamy mixture of potatoes and sautéed onions.
The gratin cheese is a welcome bonus . 
À Gomes de Sá: O Caseiro
Created in Porto by José Luís Gomes de Sá, this is a signature dish. It is presented in small chips, previously softened with milk and accompanied by boiled egg, black olives and parsley.
Spiritual Codfish: The Savory One
When it’s done well, it’s an almost religious experience. But the spirit of this dish is really its soul.
In other words, you have to have faith that the cod is there. The rest is potatoes, carrots, milk, eggs and flour. It’s baked in the oven and sprinkled with cheese. Divine!
À Lagareiro: O Escorregadio
From the olive press straight to the table, this is a meal for those who don’t miss a good olive oil.
Basically, it’s an excuse to grease your stomach , as this cod comes drowned in liquid gold. Raw garlic is the final seasoning. For true connoisseurs.
À Zé do Pipo: O Empadão
The other signature dish on our menu. Although it also comes from Porto, it comes au gratin, in a smooth mixture of mayonnaise, mashed potato, red bell pepper, bay leaf and olives.
Cooked for the first time in the 1940s, it has never gone out of fashion.
À Minhota: O Dourado
There’s no bad recipe that comes from the Minho region and this dish is meant to be eaten in huge portions.
The steaks are fried in olive oil, sprinkled with paprika and chopped parsley and accompanied by peppers, olives and sliced fries.
Baked Cod: The Traditional
The codfish of purists. There are no sauces or gimmicks here.
Whether baked or roasted, this is real cod, sliced with roasted potatoes and olive oil. Just the way you want it!
Boiled cod: The Familiar
No Christmas is complete without this appearance. Bacalhau Cozido (boiled cod) is the king of Christmas Eve.
It’s cooked with eggs, chickpeas, cabbage and lots of anticipation. It’s the most special dish of all!
Pastéis de Bacalhau: O Mata-bicho
It’s the codfish in your pocket for when you don’t have time for a plate. There’s no pastry shop or tavern where you won’t find these savory snacks, at least in the morning, before they sell out.
Warm codfish and potato cakes will delight anyone who doesn’t like fish. But is there anyone who doesn’t like this delicacy?
