The history of cod in Portugal

Few ingredients represent the Portuguese table as well as cod. Although the fish is not native to Portuguese waters, it has become one of the greatest symbols of the country's gastronomy. Portugal's relationship with cod is linked to the sea, navigation, food preservation, religion, and culinary creativity.

For centuries, salting and drying were essential for preserving food for long periods. Salted cod became practical, transport-resistant, and suitable for periods of abstinence from meat, especially in religious contexts. Over time, it entered homes, celebrations, and family recipes.

The strength of cod in Portugal comes not only from the product itself but from the way the Portuguese have incorporated it into their culture. It is popularly said that there are many ways to prepare cod, and this well reflects the Portuguese ability to transform an ingredient into countless recipes: boiled, baked, shredded, gratin, fried, in flakes, in fritters, with potatoes, eggs, olive oil, onion, cornbread, or chickpeas.

Among the most well-known dishes are bacalhau à Brás, bacalhau à Gomes de Sá, bacalhau com natas, bacalhau à lagareiro, bacalhau espiritual, pastéis de bacalhau, and bacalhau cozido da consoada. Each recipe reveals a piece of Portuguese history and daily life.

At Empório Portugal, cod should be treated as a product, recipe, and cultural symbol. It allows for the creation of content about history, pairing, soaking techniques, cuts, quality, origin, preservation, and regional dishes.

Priority dishes with cod

• Bacalhau à Brás.
• Bacalhau à Gomes de Sá.
• Bacalhau à lagareiro.
• Bacalhau com natas.
• Bacalhau espiritual.
• Bacalhau com broa.
• Bacalhau à Minhota.
• Bacalhau cozido com todos.
• Pastéis de bacalhau.
• Pataniscas de bacalhau.

Related products

• Salted dry cod.
• Portuguese olive oil.
• Olives.
• Potato.
• Chickpeas.
• Cornbread.
• Portuguese white wines.
• Green wines.
• Douro wines.

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Discover recipes, products, and stories that make cod one of the greatest icons of Portuguese gastronomy.