If there’s one thing you should know about Portuguese cuisine, it’s this: codfish—bacalhau—is king. You’ll see it on every menu, in every market, and probably even hear a story or two about someone’s grandma making it the “right” way. Cod isn’t just food here; it’s practically a national obsession. In fact, the second we landed in Portugal, our driver from the airport started explaining to us about how important cod is.

A Love Story That Started Far From Home

It might surprise you to learn that Portugal’s most beloved fish isn’t even from Portuguese waters. Cod actually comes from the cold waters of Norway and Iceland. Back in the day, when preserving fish was a real challenge, salting and drying cod made it last much longer. So, even though Portugal is surrounded by the ocean, salted cod became the go-to.

People here say there are 365 ways to cook cod—one for every day of the year. I’m not sure if that’s true, but after trying just a few dishes, I get the hype.

The Best Bacalhau Dishes You Have to Try

There are so many variations of bacalhau that it can feel a little overwhelming. Here are a few classics that are worth tracking down:

• Bacalhau à Brás: Imagine shredded cod cooked up with onions, crispy matchstick potatoes, eggs, and olives. It’s one of those comfort foods that just works—salty, creamy, a little crunchy.
• Bacalhau com Natas: This is basically creamy, cheesy, potato-y goodness with chunks of cod tucked in. It’s baked to perfection, and it’s the kind of dish that makes you forget about calories.
• Bacalhau à Lagareiro: If you’re into simple, rustic flavors, this one’s for you. The cod is roasted with loads of garlic and olive oil, served with roasted potatoes. It’s one of those dishes that makes you appreciate just how good olive oil can be.
• Bacalhau de Consoada: This is the traditional Christmas Eve dish. It’s simple—boiled cod with potatoes and cabbage, drizzled with olive oil. It’s more about family and tradition than flashy flavors.

What’s the Big Deal About the Taste?

The flavor of bacalhau really depends on how it’s prepared. Salted cod has a firm, meaty texture and a slightly salty, almost briny taste. When it’s grilled or roasted, it gets a little smoky and savory. The magic really happens when it’s paired with olive oil, garlic, and potatoes—the holy trinity of Portuguese cooking.

Where to Eat Cod in Portugal

You can’t really go wrong with cod here, but some places definitely do it better than others. A few favorites:

• Solar dos Presuntos (Lisbon): Go for Bacalhau à Brás here. It’s cozy, hearty, and just the right amount of salty.
• Adega São Nicolau (Porto): Their Bacalhau à Lagareiro is pure comfort on a plate.
• Tasquinha da Linda (Viana do Castelo): You’ll want to order the Bacalhau com Natas. It’s rich, creamy, and feels like a warm hug.

Thinking of Cooking It Yourself?

If you’re feeling ambitious, you can buy dried bacalhau to take home—but heads up, it’s a bit of a process. You’ll need to soak it in cold water for 24-48 hours, changing the water a few times. Once that’s done, you’re ready to cook.

Why Cod Matters

Bacalhau isn’t just about eating—it’s about tradition, family, and a sense of home. Whether it’s a holiday meal or a quick bite at a neighborhood spot, it brings people together. There’s just something about the way the flavors come together that makes you feel a little more connected to Portugal.