Bacalhau

Bacalhau is the most iconic ingredient in Portuguese gastronomy. Despite Portugal having no cod fishery of its own, Portuguese fishermen sailed to Newfoundland and Norway for centuries to catch and salt cod for the home market. The preserved fish became so central to the diet that it earned the nickname "fiel amigo" (faithful friend).

The claim of 365 recipes — one for each day of the year — is no exaggeration. From Bacalhau à Brás (shredded with eggs and potatoes) to Bacalhau com Natas (baked with cream) to Bacalhau à Gomes de Sá (with onions and olives), each region has its specialities. Properly soaked and prepared, bacalhau has a delicate, flaky texture unlike fresh cod.