Bacalhau à Dom Augusto
A traditional cod dish prepared in the Dom Augusto style, likely involving oven-baked cod with potatoes, onions, and olive oil.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cod, or *bacalhau*, has been a staple in Portuguese cuisine since the 15th century when Portuguese fishermen ventured into the North Atlantic. The preservation method of salting and drying allowed for long voyages and storage, making cod a readily available source of protein even inland. Specific preparations, like *Bacalhau à Dom Augusto*, likely emerged from regional or family traditions, refined over generations.
Bacalhau holds immense cultural significance in Portugal, often referred to as 'fiel amigo' (faithful friend). It's traditionally eaten on special occasions like Christmas Eve and Easter, as well as more casually throughout the year. Specific preparations, like *Bacalhau à Dom Augusto*, reflect regional variations and family culinary heritage.
Christmas Eve Tradition
While there are many variations, *bacalhau* is almost universally present on Portuguese Christmas Eve tables. It is a cornerstone of the 'Consoada' meal, representing simplicity and tradition.
Regional Variations
Different regions of Portugal boast unique *bacalhau* preparations, reflecting local ingredients and culinary preferences. Recipes often vary from family to family, passed down through generations.
Symbolic Importance
Beyond its culinary role, *bacalhau* symbolizes resourcefulness and adaptation, reflecting Portugal's history as a seafaring nation that relied on preserved food for sustenance.
Bacalhau à Dom Augusto is characterized by a rich and savory flavor profile, combining the saltiness of the cod with the sweetness of onions, the earthiness of potatoes, and the fruity, robust taste of olive oil. Garlic and herbs add aromatic complexity, while baking concentrates the flavors into a satisfying and comforting dish.
The primary flavor comes from the *bacalhau*, which, after being soaked to remove excess salt, retains a unique savory taste. Olive oil is crucial, adding richness and helping to meld the other flavors together. Onions contribute sweetness as they caramelize during baking, while potatoes offer a starchy counterpoint. Garlic provides pungency, and herbs (often parsley or bay leaf) add aromatic notes. The overall effect is a harmonious blend of salty, savory, and subtly sweet flavors with a pleasing textural contrast.
Soaking the Cod
Soaking the *bacalhau* properly is crucial. Change the water several times (every 6-8 hours) over a period of 24-48 hours, depending on the thickness of the cod, until it reaches the desired level of saltiness. Taste a small piece to check.
Olive Oil Quality
Use a good quality extra virgin olive oil. The olive oil not only adds flavor but also helps to cook the ingredients evenly and create a lovely texture.
Layering the Ingredients
Layer the ingredients carefully to ensure even cooking and optimal flavor distribution. Start with a base of onions, then add the potatoes, cod, and garlic, finishing with a generous drizzle of olive oil.
Baking Time and Temperature
Bake at a moderate temperature (around 350°F or 175°C) to allow the flavors to meld together without burning the ingredients. Check for doneness by piercing the potatoes with a fork – they should be tender.
Explore additional Portuguese dishes and restaurants
Explore PortugueseDiscover top dining spots and culinary experiences in Braga.
Explore BragaLearn more about the food culture, restaurant scene, and culinary heritage of Portugal.
Explore Portugal