Bacalhau à Braga
Codfish Braga style, a classic Portuguese cod dish prepared in a specific manner associated with Braga.
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.
Restaurante 34
The history of Bacalhau à Braga is deeply intertwined with Portugal's maritime history and the long tradition of preserving cod by salting and drying. Cod became a staple food in Portugal, especially during periods of food scarcity or religious observances like Lent. The city of Braga, with its rich culinary heritage, developed its own distinctive way of preparing cod, resulting in the now-famous Bacalhau à Braga.
Bacalhau à Braga is a cherished dish in Portugal, especially associated with family gatherings and traditional celebrations. It represents Portuguese culinary heritage and the resourcefulness of using simple ingredients to create a flavorful and satisfying meal. It is an integral part of Braga's regional identity.
Family Traditions
Bacalhau à Braga is often prepared for family meals and special occasions, reinforcing the importance of family and shared meals in Portuguese culture.
Regional Pride
The dish's association with the city of Braga promotes regional culinary identity and showcases the unique culinary traditions of the Minho region.
Religious Observances
Historically, salt cod was a vital source of protein during Lent and other religious fasts, and Bacalhau à Braga still holds a place on tables during these periods.
Bacalhau à Braga offers a savory and comforting flavor profile, characterized by the saltiness of the cod, the sweetness of onions, and the richness of fried potatoes and olive oil. It is an overall rustic and hearty dish.
The primary flavor component is the salty, slightly chewy, and uniquely flavored salt cod (bacalhau). Onions add a foundational sweetness and savory depth. Fried potatoes provide a crispy, starchy contrast. Olive oil contributes richness and unctuousness. The dish often incorporates subtle seasonings like garlic and bay leaf, enhancing the overall taste profile without overpowering the cod's distinctive flavor.
Desalination
Properly desalting the cod is crucial. Soak the cod in cold water for 24-48 hours, changing the water several times, until the desired level of saltiness is achieved. Taste a small piece to check.
Potato Crispness
For crispy potatoes, fry them in small batches and don't overcrowd the pan. Use a high-quality frying oil and ensure it's hot enough before adding the potatoes.
Onion Sweetness
Caramelizing the onions slowly over low heat will bring out their natural sweetness and enhance the overall flavor of the dish. Don't rush this step.
Quality Ingredients
Use high-quality olive oil, fresh onions, and firm potatoes for the best results. The quality of the ingredients greatly impacts the final flavor.
Explore additional Portuguese dishes and restaurants
Explore PortugueseDiscover top dining spots and culinary experiences in Guimarães.
Explore GuimarãesLearn more about the food culture, restaurant scene, and culinary heritage of Portugal.
Explore Portugal