Bacalhau à Braga
Codfish prepared in the style of Braga; a popular way of cooking and serving cod in Portugal.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Tio Júlio
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Codfish, or 'bacalhau,' has been a staple in Portuguese cuisine for centuries, dating back to the 15th century when Portuguese explorers sought new food sources during their voyages. Preservation methods like salting and drying made cod a practical and accessible protein source, especially inland. 'Bacalhau à Braga' represents a specific regional adaptation of this beloved ingredient, reflecting the culinary traditions of the Braga region in northern Portugal.
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Bacalhau à Braga is more than just a dish; it's a symbol of Portuguese culinary heritage and regional pride, deeply embedded in family traditions and celebrations.
Family Gatherings
Bacalhau à Braga is often prepared for special occasions and family gatherings, representing a shared culinary experience and a connection to ancestral roots. The preparation is often a collaborative effort, passed down through generations.
Regional Pride
As the name suggests, 'à Braga' signifies the dish's origin in the Braga region. It represents a particular style of cooking and serving cod that is cherished by locals and seen as a point of regional identity. Local restaurants often feature this dish prominently.
Christmas Eve Tradition
While other bacalhau dishes are more commonly associated with Christmas Eve ('Consoada'), Bacalhau à Braga can also be part of the festive meal, especially in families with ties to the Braga region. The dish contributes to the overall celebratory and comforting atmosphere of the holiday.
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Bacalhau à Braga offers a harmonious blend of savory, slightly salty, and subtly sweet flavors, complemented by the richness of olive oil and the earthiness of potatoes and onions.
The dominant flavor is the distinct taste of salt cod, mellowed through soaking and cooking. This saltiness is balanced by the sweetness of caramelized onions and the creamy texture of roasted potatoes. The addition of black olives contributes a briny undertone, while garlic and olive oil provide a savory depth and richness. The paprika dusting offers a mild, smoky sweetness.
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Soaking the Cod
Proper soaking is crucial for removing excess salt from the cod. Change the water frequently (every 6-8 hours) over a period of 24-48 hours, depending on the thickness of the cod. Taste a small piece to ensure it's not overly salty before cooking.
Cooking the Potatoes
Parboil the potatoes before roasting to ensure they are cooked through and have a creamy interior. Then, toss them with olive oil, salt, and pepper before roasting to achieve a golden-brown and crispy exterior.
Caramelizing the Onions
Slowly caramelize the onions over medium-low heat to bring out their natural sweetness. This process takes time but is essential for the dish's flavor profile. Don't rush it!
Olive Oil Quality
Use good quality extra virgin olive oil for the best flavor. The olive oil is a key component of the dish and contributes significantly to its richness and aroma.
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