Bacalhau a la bras

The technique of à Brás is often used with other ingredients, such as vegetables, mushrooms cogumelos à Braz , ham fiambre à Braz , chicken frango à Brás or sardines sardinha à Bras just to mention a few. In the s, there was an attempt to revive the Portuguese fishing industry. However, they discovered in cod a product that was more adapted to the salting method. On Christmas Eve, known as the Consoada in Portugal , families get together and prepare the traditional dinner consisting of bacalhau, boiled with potatoes, carrots, kale, eggs and chickpeas, all covered in olive oil.

This bacalhau recipe is said to have originated from Bairro Alto, an old neighborhood of Lisbon, where it was invented by a tavern owner called Brás Blaise in English. Although the Portuguese had long fished for cod, the first documented source dates from in an agreement between D. The fishermen from Portugal , as well as Brittany, Normandy, and England were the first to adopt the curing technique from the Basque fishermen in Newfoundland by the late s.

The Norwegians used dried cod during their travels, and in the centuries that followed, a dried cod market developed, mostly in southern Europe. Preparing bacalhau requires a bit of planning, as it needs to be soaked overnight to rehydrate the dry fish. Frozen, ready-to-cook bacalhau, which consists in fish that has been salted and dried, then soaked and frozen, now accounts for about 25 percent of the bacalhau sold in Portugal.

Even at that time, salting and drying to preserve food was not really a new idea. Around the early 16th century, the British were importing most of their salt from Aveiro, in central Portugal. In Ancient Egypt and Ancient Rome , people were already preparing salted fish and meats. It is referred to as bacalao in Spain or bacala in Italy.

Cod would outlast whale or herring, which are both much fattier. By , when Portugal became independent, most of its fleet had been unfortunately destroyed. Iceland and Norway have therefore emerged as the major suppliers of salted cod fish in Portugal. The Vikings were able to travel far and for long periods of time because they knew how to preserve cod by hanging it in the frosty winter air until it lost most of its weight to become a durable product.

Historically, bacalhau has been the staple food for these predominantly Catholic countries during Lent, on Fridays, or other Christian holidays, when meat is considered a forbidden food. Instead of drying it in frosty air, they started salting it and drying the fish under the sun, which helped make it last longer.

It was originally a preservation method that has since been replaced by refrigeration. The Portuguese cod industry deteriorated and most cod was instead imported. Even though ready-to-cook and frozen cod products have become popular, traditional salted cod remains the market leader.

Bacalhau à Brás

In the centuries that followed, salted cod became a staple of Portuguese cuisine. Since the late s, the production of salted cod from North America has declined due to stricter fishing regulation and a moratorium on fishing Atlantic cod in Eastern Canada. The drying and salting methods obviously help preserve nutrients but also make the cod tastier. Many young fishermen chose to go to sea to avoid being drafted in the army for the mandatory six years of service, but life for the fishermen was not easy.

Unfortunately, the fish stocks have not replenished. However, its unique, strong and delicious flavor is still popular today. The Basques could travel even farther than the Vikings, and this more durable product was therefore easier to trade. Bacalhau is prepared by salting and drying cod fish in the sun. Cod has been an important commodity since the Viking period around the ninth century.

However, by the end of the 16th century, England controlled Newfoundland and since Portugal was under Spanish rule, the Portuguese were regularly attacked due to the hostilities between the British and the Spaniards. Bacalhau is the Portuguese term for dry, salted cod. Cod was the staple for good Catholics on Fridays and holy days.

Interestingly enough, there is no Portuguese word for fresh cod. In exchange, the British protected Portuguese ships. Before they started salting cod, the Basques were using whale meat. However, the Basques, unlike the Vikings, had access to salt and sun. Bacalhau à Brás cod à la Brás , also known as bacalhau dourado golden bacalhau is a traditional Portuguese dish prepared with shredded, salted cod, onions, garlic, thin matchstick fried potatoes, and scrambled eggs, topped with black olives and sprinkled with fresh parsley.

Bacalhau à Brás - Traditional Portuguese Recipe - flavors

Most of the fat content in cod is actually located in the guts. Indeed, the very low fat content in cod would contribute to less spoilage. It is during this time that the Basque people learned the dried cod techniques. In Portugal, bacalhau is nicknamed fiel amigo loyal friend.