Pastel de Bacalhau
Codfish cake, a traditional Portuguese snack made with cod, potatoes, onions, and parsley, then deep-fried.
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.
Casa Portuguesa do Pastel de Bacalhau
Codfish, or bacalhau, has been a staple in Portuguese cuisine since the 15th century, when Portuguese explorers sought durable food sources for long sea voyages. Salted cod became a readily available and affordable protein source, leading to its widespread consumption and integration into Portuguese culinary traditions. The Pastel de Bacalhau evolved as a way to utilize this abundant ingredient, blending it with locally available potatoes and herbs.
Pastel de Bacalhau is a ubiquitous snack and appetizer deeply embedded in Portuguese culture, found everywhere from cafes and restaurants to family gatherings.
Ubiquity
Pastel de Bacalhau is available throughout Portugal, often found in cafés, pastry shops (pastelarias), and restaurants. It's a quick and easy snack to grab on the go.
Celebrations
While enjoyed year-round, Pastel de Bacalhau is frequently served during festive occasions, such as Christmas Eve (where it might be part of the traditional 'Consoada' meal) and other holidays. It's also a common offering at parties and family gatherings.
Regional Variations
Although the basic recipe is consistent, regional variations exist. Some may include a touch of nutmeg or other spices, while others might adjust the ratio of cod to potato. A popular variation, Pasteis de Natal, typically includes mint in the recipe for the Christmas holidays.
Pastel de Bacalhau offers a harmonious blend of savory cod, creamy potato, and aromatic herbs, creating a comforting and flavorful experience.
The primary flavor is the rich, salty taste of bacalhau (dried and salted codfish). This is balanced by the soft, slightly sweet taste of boiled potatoes, which provide a creamy texture. Onions add a subtle sharpness, while fresh parsley contributes a bright, herbaceous note. The deep-frying process gives the exterior a satisfying crispness, contrasting with the soft interior.
Soaking the Cod
Properly soaking the bacalhau is crucial to remove excess salt. The soaking process should last at least 24-48 hours, with frequent water changes, until the cod reaches the desired saltiness.
Shredding the Cod
The cod should be shredded very finely, almost to a paste-like consistency, to ensure a smooth and even distribution throughout the mixture. Removing any bones is also critical.
Consistency is Key
The potato and cod mixture should be well-combined and have a slightly firm consistency so that it holds its shape during frying. If the mixture is too wet, add a little breadcrumb or flour. If it's too dry, add a small amount of milk or beaten egg.
Frying Temperature
The oil should be hot enough to cook the pastel de bacalhau quickly without absorbing too much oil. A temperature of around 350-375°F (175-190°C) is ideal. Avoid overcrowding the pan to maintain the oil temperature.
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