Bacalhau
From Wikipedia, the free encyclopedia
- This page is about the family of Portuguese and Brazilian dishes called Bacalhau. For the fish product that is the main ingredient in these dishes, see clipfish. For the semi-legendary island of Bacalhau, see Bacalao.
Bacalhau means codfish in Portuguese, but the word almost always refers to the dry, salted codfish product called clipfish, as fresh cod is rarely consumed in Portugal. The word bacalhau is however also used when referring to dishes with clipfish. In Spanish speaking countries the dried fish is called bacalao, in Italy, baccalà.
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[edit] Use
Bacalhau dishes are common in Portugal and Brazil, but as clipfish is rather expensive it is considered a delicacy and more often than not only eaten on special occasions. It is typically served in homes on Christmas Eve and Holy Week (especially on Good Friday). Although clipfish is expensive, in both Portugal and Brazil you'll find 'bolinhos de bacalhau' (Brazil) or its Portuguese equivalent 'pasteis de bacalhau' in bars for a reasonable price. These deep-fried balls contain less expensive parts of the clipfish mixed together with potatoes.
[edit] Main ingredient
The salted and dried codfish used in bacalhau dishes (clipfish), usually comes from Norway (Bacalhau da Noruega) or Newfoundland (Bacalhau da Terra Nova). Contrary to popular belief, it used to be very affordable, but with the dismantling of Portuguese bacalhoeiro fleet, it became more expensive, especially near Christmastime.
[edit] History of bacalhau dishes
Clipfish has been produced for at least 500 years, since the time of the European discoveries. Originally, there was a need to preserve the codfish; this method preserves many nutrients and, as it is said, makes the codfish tastier.
The Portuguese tried to use this method of drying and salting in several fishes of the Portuguese coast, but the ideal fish came from near the North Pole. With the discovery of Newfoundland in 1497, the Portuguese started fishing in that region. Thus, along with the codfish of Norway, Bacalhau was made part of the Portuguese cuisine and often nicknamed "Fiel amigo" (faithful friend).
One of the reasons that clipfish became so popular in Portugal and other catholic countries, was because of the fast day every week, where one wasn't allowed to eat meat. Bacalhau dishes was eaten instead.
[edit] Bacalhau dishes
There are numerous Bacalhau recipe variations, depending on region and tradition. It is said there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1001 ways. But it is the main Bacalhau recipes that are the most notable, and these have even gained fame in Southeast Asia. Many Asian tourists head to Macau just to eat Bacalhau, an area where seafood is also very popular.
Bacalhau is often served with potatoes. Green (Vinho Verde) or mature wines (Alentejo Wine, Dão Wine or Douro Wine) are served alongside.
Some Bacalhau dishes:
- bacalhau à Gomes de Sá (some varieties: Original, Porto)
- Bacalhau à Brás
- Bacalhau da Consoada (some varieties: Minhota and Beirã), Eaten in Christmas Eve.
- In Christmas Lunch, there is the "Farrapo Velho" or "Roupa Velha" which is made upon the leftovers of Bacalhau da Consoada and after the spirits have "eaten" their share afternight.
- Bacalhau à Zé do Pipo
- Bacalhau à Zé do Telhado
- Bacalhau Espiritual
- Bacalhau Gratinado
- Bacalhau no Forno (some varieties: Algarve, Beiras, Antiga, Queijo, Salsa e Louro)
- Bacalhau-Lagosta (Lobster Bacalhau)
- Bacalhau com Natas (Cream Bacalhau)
- Bacalhau ao Vinho do Porto (Port Wine Bacalhau)
- Bacalhau com Cerveja (Beer Bacalhau)
- Bacalhau com Queijo (Cheese Bacalhau)
- Bacalhau com Leite (Milk Bacalhau)
- Bacalhau com Alhos e Pimentão (Garllic and Pepper Bacalhau)
- Bacalhau com Pimento e Chouriço (Pepper and Sausage Bacalhau)
- Bacalhau com Tomate (Tomato Bacalhau)
- Bacalhau com Piri-piri (Piri-piri is a very hot chilli pepper used in Portuguese and Lusophone-African cuisine)
- Bacalhau com Molho de Ervas Picadas (Herbs Bacalhau)
- Bacalhau com Molho de Azeite (Olive Oil Sauce Bacalhau)
- Bacalhau com Molho de Camarão (Shrimp Sauce Bacalhau)
- Bacalhau com Molho de Caril (Curry Sauce Bacalhau)
- Bacalhau com Molho de Tomate (Tomato Sauce Bacalhau)
- Bacalhau com Molho Picante (Spicy Sauce Bacalhau)
Some Regional Bacalhau dishes include:
- Bacalhau à Minhota (Minho region)
- Bacalhau Recheado à Narcisa (Minho region)
- Bacalhau à Lagareiro (Minho region)
- Bacalhau à Margarida da Praça (Minho region)
- Bacalhau à Novainho (Minho region)
- Bacalhau à São Lourenço da Montaria (Minho region)
- Bacalhau Assado na Brasa (Minho region)
- Bacalhau com Salpicão e Pão de Milho (Minho region)
- Bacalhau de Tiborna (Beiras)
- Bacalhau à Moda de Caminha
- Bacalhau à Moda de Viana do Castelo
- Bacalhau à Moda do Porto
- Bacalhau à Moda do Douro
- Bacalhau Frito (Beiras)
- Bacalhau Frito à Açoriana (Azores)
- Bacalhau Podre (literally, "Rotten Bacalhau", Trás-os-Montes)
- Bacalhau à Romeu (Trás-os-Montes)
- Bacalhau à Moda de Ervedosa (Beira Alta)
- Bacalhau à Assis (Beira Baixa)
- Bacalhau à Madre Paula (Estremadura)
- Bacalhau à Lisbonense (Lisbon)
- Bacalhau à Algarvia (Algarve)
- Bacalhau que Nunca Chega (Alentejo)
- Poejada de Bacalhau (Alentejo)
- Arroz de Bacalhau no Forno (Alentejo)
Besides the dishes listed above, there are the Bolinhos de Bacalhau (name in the North of Portugal and in Brazil) or Pastéis de Bacalhau (name in the South): literally "Codfish cakes", made up of potatoes, eggs, parsley, and some minor ingredients with dry salted codfish. The Bolinhos or Pastéis de Bacalhau are fried and served cold before meals. Another similar delicacies are the "Pataniscas de Bacalhau" and the "Iscas de Bacalhau", which are often only serverd in traditional Tavernas (taberns) in Northern Portugal and often preferred by older people.
"Bolinhos de bacalhau" in Brazil are usually served in bars as an appetizer consumed with beer.
