7 popular cod dishes to try in Portugal

COD FISH: From a humble dish to a revalued product in high-end hospitality, cod has transformed without ever giving up its origins. In the city of Porto, you will find all these dishes and many more, as well as plenty of information on where to eat these typical dishes during our free tours.

1. Bacalhau à Zé do Pipo.

The famous Bacalhau à Zé do Pipo, with a mayonnaise crust on top, was created in 1940 by José Valentim, nicknamed "Zé do Pipo," the owner of a traditional Portuguese restaurant in Porto, it was created for a culinary competition in this city. He won the "A Melhor Refeição ao Melhor Preço" award (Best dish for the best price award). Today, it is one of the most requested dishes by cod lovers. The main ingredients of traditional Bacalhau à Zé do Pipo are basically cod, mashed potatoes, oil, onion, milk, black olives for decoration, and mayonnaise. The ingredients are cooked and then gratinated in the oven.

2. "Bacalhau à Gomes de Sá"

This cod dish is named after its inventor, a merchant and chef from Porto named José Luis Gomes de Sá, who lived in Oporto between the late 19th and early 20th centuries. He was a famous chef at the Lisbonense restaurant in Porto. The recipe was so successful that it was proposed as one of the 7 Wonders of Portuguese Gastronomy, becoming a finalist in the fish category. Ultimately, another Portuguese delicacy won: grilled sardines. However, Bacalhau à Gomes de Sá soon became a very typical dish throughout northern Portugal. The recipe is based on cod flakes marinated in milk, baked with potatoes and onions, and topped with boiled egg, black olives, and parsley.

Bacalhau a Gomes de Sá.

3. "Bacalhau à Lagareiro"

This is one of the most well-known cod dishes in traditional Portuguese cuisine. The recipe originates from the Beiras region, where it was prepared by the workers who pressed the olives in the mills every year at the end of October. This was how they celebrated the good harvest and the months of hard work. That's where its name, Lagareiro, which means miller in English, comes from. It's a recipe in which the cod fillet is roasted, and then cooked potatoes are added. The potatoes are roasted until golden-brown, and then lightly mashed by hand together with onion and garlic, all generously drizzled with olive oil, traditionally freshly pressed from the olive press. It's a simple recipe that makes the most of all the ingredients.

4. "Cod with Cream"

Undoubtedly, one of the classic Portuguese dishes. The origin of this dish is uncertain. Some believe it was the invention of chef João Ribeiro, while others credit the Conde da Guarda. According to some, it originated in Lisbon, while others claim it was born in Porto. Regardless, it is a widespread dish, enjoyed from the north to the south of the country, pleasing both young and old. Its flavor is everything—tasty, creamy, and very rich. Made with humble ingredients and not too much cod, it is combined with cream, flour, milk, butter, and, of course, potatoes, which share the spotlight in this dish. Undoubtedly a sublime bite. Furthermore, the touch of the oven gives it that gratinéed finish that always makes it appealing, filling the kitchen with the aroma of the crispy crust created by the potatoes and milk.

5. "Bacalhau Espiritual"

A pivotal moment in the realm of Portuguese cod dishes, Sintra is the birthplace of a culinary creation from 1947 at the National Palace of Queluz, crafted by the hands of the Countess of Almeida Araújo. Upon opening the restaurant "Cozinha Velha" in the palace kitchens, the countess drew inspiration from her trip to France to innovate new dishes. Her aim was to devise refined recipes while utilizing local products. The outcome was Bacalhau Espiritual, a dish strongly influenced by the French "brandade chaude de morue." It incorporates carrots, onions, cheese, bread, béchamel sauce, and a browned topping, akin to a brandade. Here, the vegetables take center stage, and when baked, it acquires an appearance akin to a quiche, which is widely appreciated.

6. "Bacalhau à Brás"

Bacalhau à Brás is perhaps the true emblem of cod in Lisbon, despite its similarities with "Bacalhau à Lisbonense" and "Bacalhau à Assis." Although the exact history of this recipe is not known, the invention of this dish is legendary and is attributed to a tavern owner from the Bairro Alto district of the Portuguese capital in the late 19th century, named "Braz." This famous Portuguese dish, whose base couldn't be more humble, consists of sautéed onions, shoestring potatoes, and well-desalted flakes of cod. When mixed with eggs, these ingredients create an explosion of flavors in every bite. It is probably the most internationally renowned cod dish. It is served in a dish sprinkled with chopped parsley and decorated with black olives, ready to be enjoyed.

7. "Bacalhau à Minhota"

This dish gained fame at the restaurant Narcisa, which was opened in 1930 in the city of Braga. However, its roots seem to come from the rural kitchens of the Minho region, the poorest area of the country, where the ingredients were simple and abundant, yet sufficient to create this recipe. After gaining fame, it became prominent in the rest of the country, and other names emerged for this dish, such as "Bacalhau Minhoto," "Bacalhau à Moda do Minho," or "Bacalhau à Narcisa." It is a dish made with fried cod steaks or loins accompanied by potatoes and fried onions, peppers, a touch of sweet paprika, and chopped parsley on top for decoration. A delightful way to conclude this post, but we will tell you about all of this and much more on our free tours that you can take in Porto.