18 Portuguese Bacalao Stew Recipe Get Cooking And Enjoy!
Published on: Mar 8, 2024
If you're looking for a hearty and flavorful dish to warm you up on a cold winter night, look no further than the traditional Portuguese bacalao stew. This classic recipe has been passed down through generations and is a staple in many Portuguese households. Made with tender chunks of bacalao (dried and salted cod), potatoes, and a variety of aromatic herbs and spices, this stew is a delicious and satisfying meal that will transport you to the beautiful coastal towns of Portugal. In this article, we'll dive into the history of this beloved dish and share a tried and tested recipe so you can recreate it in your own kitchen.
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The History of Bacalao Stew
Bacalao, or salted cod, has been a staple in Portuguese cuisine for centuries. It was first introduced to the Portuguese by the Vikings, who used it as a way to preserve fish for long journeys. The Portuguese quickly adopted this method and began trading bacalao with other countries, making it a popular and valuable commodity.
In the 15th century, Portuguese explorers brought bacalao to the shores of Newfoundland, where they discovered an abundance of codfish. This led to the development of a thriving bacalao industry, with the Portuguese becoming one of the largest exporters of bacalao in the world.
As bacalao became a staple in the Portuguese diet, so did bacalao stew. The recipe varies from region to region, but the main ingredients remain the same – bacalao, potatoes, and onions. Over the years, other ingredients such as tomatoes, peppers, and olives have been added, making it a flavorful and hearty meal.
Traditions and Customs
In Portugal, bacalao stew is traditionally served on Christmas Eve. This tradition stems from the Catholic Church's practice of abstaining from meat on holy days, with bacalao being seen as a suitable substitute. Families gather around the table to enjoy this special dish together, often accompanied by other traditional Portuguese Christmas dishes.
Another custom associated with bacalao stew is the process of preparing the bacalao itself. Before cooking, the bacalao must be soaked in water for at least 24 hours to remove the excess salt. This is a time-consuming process but is essential for achieving the perfect texture and flavor in the stew.
Recipe for Portuguese Bacalao Stew
Now that you know the history and traditions behind bacalao stew, it's time to try your hand at making it yourself. Here is a simple and delicious recipe that will transport you to the quaint streets of Portugal.
Ingredients:
1 lb bacalao (dried and salted cod)
2 lbs potatoes, peeled and cut into chunks
1 large onion, chopped
2 cloves of garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 can of diced tomatoes
1 cup of pitted olives
2 bay leaves
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp black pepper
2 tbsp olive oil
Parsley for garnish
Instructions:
Soak the bacalao in a large bowl of water for 24 hours, changing the water every 6 hours to remove the excess salt.
Drain the bacalao and cut it into chunks.
In a large pot, heat olive oil over medium heat and sauté the onions and garlic until fragrant.
Add the bacalao and cook for 5 minutes, stirring occasionally.
Add the potatoes, bell peppers, tomatoes, olives, bay leaves, paprika, thyme, oregano, and black pepper to the pot.
Cover the pot and let the stew simmer for about 30 minutes, or until the potatoes are tender.
Serve hot, garnished with parsley.
Now that you have a taste of Portugal in your own kitchen, you can enjoy this delicious bacalao stew any time of the year. Serve it with a crusty loaf of bread and a glass of Portuguese wine for an authentic dining experience. Bom apetite!
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