Codfish in Lisbon, a must-try!

Misadventures-with-Andi-Guest-PostPortuguese cuisine is rich and varied due to the colonial past of Portugal. Many types of spices are used to make the dishes as tasty as can be: cinnamon, saffron, the piripiri to only name a few. The Portuguese are masters in preparing both meat and seafood, but personally I prefer the latter as I’m fond of the omnipresent codfish-bacalhau, in any of its variations.

According to Wikipedia there are 365 or more different ways to cook codfish. This main ingredient has been present in Portuguese cuisine for centuries; long before any other modern food preservation technique was invented. That’s why still nowadays in Portugal fresh cod is much less common than dried salted one.

One of the most popular versions is Bacalhau à Brás, with onions, chopped potatoes and eggs, decorated with olives and parsley.

Bacalhau à Brás
Bacalhau à Gomes de Sá is codfish with potatoes baked in the oven after being stewed in milk. Similar to the previous version is garnished with eggs, parsley and olives.


Bacalhau à Narcisa consist in fried cod and potatoes and onions fried in the same oil a with bay leaves and cloves.

Bacalhau à Narcisa
Beside these elaborated versions, usually served as main courses, there are also codfish salads and appetizers like codfish balls: cod cooked and mashed with garlic, parsley, egg, bread, milk and potatoes, first fried and then browned in the oven.

Needless to say in Lisbon there are heaps of bars, taverns, restaurants where you can try as many codfish dishes as you want or, if you prefer try to buy all the ingredients and try to prepare it yourself at home. You can even purchase some more of it to take it back home you.

To mention just a few places where you can enjoy Portuguese style code: Tasca da Esquina in Rua Domingos Sequeira 41C, or gourmet (and more expensive) and well known Terreira do Paço in Praça do Comércio, or Toma Lá Dá Cá Restaurant in Travessa do Sequeiro, 38. Leave the waiter to recommend the (Portuguese as well) wine that will form a perfect harmony with your dish.

Thanks Neva!

About the author
With a broad range of interests that go from history to quite recently botanical gardens Neva Martelanc would prefer to spend her days in the trendiest cafes reading and writing with pencil and paper, she blogs for living, takes pictures when inspired and travels whenever she can.

How about you? Have you had cod? Have any favorite recipes?

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About Andi Fisher

I'm a lifestyle blogger focused on travel and food. A marketing gal who gave up my job to travel around the United States in an RV with my hubby. I'm now settling into the Portland area where I'm looking for my next career adventure! I love to travel via my stomach. Eating, seeking out local artisans and features to share. I've got more than 26 years of experience in marketing focused on content, social media, and direct marketing and I've mentored many bloggers, old and new.

Comments

  1. I’ve eaten codfish in Lisbon and I absolutely love it!

    • @SaraLouise, yummy right? Most of the codfish I have eaten here in the states has been the dried variety which we soak in milk. But when I had it fresh in Portugal it was heavenly!

  2. I’ve never had cod before. That feels weird to say as it’s a readily available fish. But since these dishes don’t look all that difficult and I have a deep abiding love of Portuguese music and know some of the language (at least the Brazilian dialect)..I will definitely give one of these a try. Consider it Pinned to my DELICIOSSO try it board. 😉

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