Bacalhau (salted codfish) is the most popular base commodity in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year. Bacalhau is so ingrained in the Portuguese national psyche that the dish is served as the main celebration meal at Christmas. The history of bacalhau can be traced back to the 14th century and the exploration era of the Portuguese. The dried and salted cod could be kept in the ships' holds for literary years, and fresh supplies could be obtained from the oceans during a voyage. Bacalhau salted codfish became a staple part of the Portuguese Navy's diet from 1497 with the discovery of vast reserves of cod off the shores of Newfoundland.
“One of Portugal’s favorite national dishes is bacalhau. Versions of this dish are enjoyed everywhere from Italy and Africa to Scandinavia, where it is known as lutefisk. Bacalhau is a must-taste for any visitor to Portugal.”
–Gerard Van Helvoort, Culinary Director, Uniworld River Cruises