Bacalao (cuisine)

Bacalao is a term used in Spanish and Portuguese cuisine to refer to dishes prepared with salted cod. The word "bacalao" itself is derived from the Spanish and Portuguese word for cod, and the term is used broadly to refer to a variety of dishes across different cultures that use salted cod as a primary ingredient.

History

The practice of salting and drying cod for preservation has been traced back to the Vikings, who introduced this method to the Iberian Peninsula during their explorations in the 9th and 10th centuries. The technique was quickly adopted by the Spanish and Portuguese, who recognized the value of preserving fish for long sea voyages.

Preparation

The preparation of bacalao begins with cod that has been preserved through salting and drying. The salted cod must be soaked in water for one to three days before it can be used in cooking, with the water changed two to three times a day. This process removes the excess salt and rehydrates the fish.

Varieties

There are numerous regional variations of bacalao dishes. In Spain, Bacalao a la Vizcaína is a popular dish from the Basque region, made with red peppers, onions, and tomatoes. Bacalao a la Riojana, from the Rioja region, is prepared with potatoes, peppers, and chorizo.

In Portugal, Bacalhau à Brás is a popular dish made with shredded cod, potatoes, onions, and scrambled eggs. Another well-known Portuguese dish is Bacalhau à Gomes de Sá, which includes potatoes, onions, hard-boiled eggs, olives, and parsley.

Cultural Significance

Bacalao dishes hold significant cultural importance in both Spain and Portugal, particularly during the Lent season, when meat is traditionally abstained from. The versatility of bacalao, along with its long shelf-life, has made it a staple in these cultures.

See Also

• Salted fish
• Spanish cuisine
• Portuguese cuisine

References

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