Bacalhau, or salted cod, is Portugal's most iconic dish and a true testament to the country's rich maritime heritage. This versatile fish dish is so beloved that the Portuguese claim to have over 1,000 different ways of preparing it, earning it the nickname "Fiel Amigo" (Faithful Friend) among locals.

The history of bacalhau in Portuguese cuisine dates back to the 14th century when Portuguese fishermen began preserving cod through salting and drying. This preservation method allowed the fish to last for long periods, making it a crucial food source during Portugal's Age of Discovery. Despite cod not being native to Portuguese waters, it became deeply embedded in the nation's culinary identity.

The preparation of bacalhau begins long before cooking, with the fish requiring 24-48 hours of soaking in cold water to remove excess salt and rehydrate the flesh. Once properly soaked, the cod can be prepared in countless ways. One of the most popular preparations is Bacalhau à Brás, where shredded cod is combined with crispy potato straws, onions, eggs, and black olives. Another beloved version is Bacalhau com Natas, featuring layers of cod and potatoes in a creamy sauce.

While traditional recipes remain popular, modern Portuguese chefs continue to innovate with new interpretations. Some create lighter versions using fresh herbs and vegetables, while others incorporate international influences while maintaining the dish's essential character. The quality of olive oil used can significantly impact the final taste, with many Portuguese cooks insisting on using the finest extra virgin olive oil.

In Portugal, bacalhau is particularly significant during Christmas Eve dinner, where it's a central part of the "Consoada" feast. However, it's enjoyed year-round, often served with a robust Portuguese red wine or vinho verde. The dish is typically garnished with fresh parsley and black olives, and many restaurants serve it with a side of simple boiled vegetables or chickpeas.

From a nutritional perspective, bacalhau is an excellent source of protein and omega-3 fatty acids. However, due to the salting process, even after soaking, it can be high in sodium. Those watching their salt intake should be mindful of portion sizes. Additionally, when prepared with generous amounts of olive oil and cream (as in some variations), it can be quite caloric. For a healthier version, consider using less oil and incorporating more vegetables into the dish.