First things first—what exactly is bacalhau, the Portuguese national dish? In Portugal, bacalhau refers to cod, specifically salt cod, which has long been a cornerstone of Portuguese cuisine. This humble yet versatile ingredient holds deep historical, economic, and cultural significance, proudly featured in countless museums, culinary festivals, and—most importantly—in the thousands of recipes that make up the country's rich food heritage.
Among these, there are certain traditional bacalhau dishes in Portugal that every food lover should try. Whether you're curious about traditional Portuguese cod recipes to make at home or planning where to taste them on your next visit, this guide covers the very best of Portugal’s beloved cod cuisine.
How many bacalhau dishes are there in Portugal?
Portuguese people claim that there is a cod recipe for each day of the year but, to be honest, that might be cutting it short. Bacalhau is a staple in Portuguese cuisine and is prepared in numerous ways, reflecting the creativity and diversity of regional culinary traditions.
Is bacalhau from Portugal?
Bacalhau, is often associated with Portugal because of its historical significance in Portuguese cuisine. However, this delicious fish is also widely consumed in other countries with strong cultural ties to Portugal, such as Spain and various Latin American countries. Each of these regions has its own unique way of preparing and serving salt cod dishes, reflecting the local culinary traditions and ingredients. So while bacalhau has deep roots in Portuguese cuisine, it is enjoyed and celebrated in many other parts of the world as well.
Traditional Portuguese cod recipes
Some popular bacalhau dishes include Bacalhau à Brás (shredded cod with onions, potatoes, and eggs), Bacalhau à Gomes de Sá (codfish with onions, potatoes, and eggs), Bacalhau com Natas (codfish with cream), Bacalhau à Lagareiro (codfish roasted with olive oil and garlic), and Bacalhau à Zé do Pipo (codfish with mashed potatoes and mayonnaise). These are just a few examples, and there are many more variations and regional specialities to explore. These are our top picks in each region:
Traditional bacalhau dishes in Minho
Portuguese salt cod is particularly renowned in the northern part of Portugal, with Viana do Castelo being a notable location where visitors can explore the shipyards that constructed fleets of cod boats. One of the most famous boats in this fleet is the "Gil Eanes," named after a notable 15th-century sailor. Nowadays, the Gil Eanes boat has been transformed into a unique hotel and is associated with a cod dish made with chickpeas.
We recommend trying the classic grilled cod with boiled potatoes known as "bacalhau à margarida da praça," or the "bacalhau à moda de Viana," which features salt cod wrapped in cabbage leaves. Additionally, during the Christmas season when there is typically an abundance of food, you may want to sample the traditional dish of "roupa velha de bacalhau," which is made by mixing and cooking all the leftover cod bits in a frying pan.
In Braga, another city in northern Portugal, you can savour the delectable "bacalhau à Narcisa." This dish consists of fried salt cod pieces seasoned with bay leaves and cloves, and served with broa, a dense corn bread that is typical of the region.
The best cod fish in Trás-os-Montes and Douro
If you are travelling in certain Portuguese regions, you may be pleasantly surprised to discover the delicious pairing of Serrano ham and cod. Although there are a few variations of this combination depending on the area you visit, one of the most renowned is "bacalhau à Transmontana", which is enhanced with a touch of Port wine.
In Barroso, you must try the roasted salt cod with broken up pieces of rye bread known as "bacalhau assado com pão de centeio," as well as "bacalhau podre," which is fried cod covered in egg. These dishes are the speciality of O Cortiço, a well-established restaurant in Viseu that is highly regarded among food enthusiasts and is a must-visit during your trip to Portugal. The area is also famous for "migas com bacalhau," a dish made by mixing chopped vegetables and beans with breadcrumbs and cod.
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Typical cod fish in Beira Litoral
"Bacalhau à Lagareiro", which features roasted salt cod served on a bed of crushed potatoes to mimic the traditional method of olive oil production by "lagareiros," is the most typical preparation in the regions of Viseu, Coimbra, and the Beiras area in Portugal. This dish is also popular in other parts of the country.
In Anadia, a small town located in Aveiro, there's another renowned recipe that includes serrano ham and cod called "bacalhau com presunto à Bairrada." Additionally, in Arganil, Coimbra, you must try the "bola de bacalhau," a corn patty filled with cod.
Bacalhau dishes in Porto
If you plan to visit the city of Porto, there are several must try dishes so that you can enjoy the best bacalhau in Porto. The famous bacalhau à Zé do Pipo with a mayonnaise crust was created by the owner of a restaurant with the same name for a culinary competition in the Portuguese city of Porto. Nowadays, it is one of the most sought after dishes by cod lovers and people are known to travel to Portugal just to try this dish.
Also in Porto, bacalhau à Gomes Sá, cooked with milk and served with potatoes and boiled eggs, was created by José Luiz Gomes de Sá for the O Lisbonense restaurant, and bacalhau à João do Buraco is a delicious dish made with shrimp and clams that must be added to your list of the best cod dishes in Portugal.
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Traditional cod dishes in Lisbon
It's now time for the best bacalhau in Lisbon. Probably the most well-known cod dish, loved all over the country and overseas, bacalhau à brás is prepared with strips of cod, fried potato and eggs. Tradition states that this dish was created by a cook in a tavern in Bairro Alto in Lisbon, although nowadays, you can find it in almost every menu in traditional Portuguese restaurants.
Sintra is the home of a more refined dish, bacalhau espiritual, traditionally served during the Easter season, paired with carrots, bechamel sauce and roasted until golden.
With a humbler background but just as delicious, keen foodies must also try pataniscas de bacalhau from the historical Portuguese province of Estremadura. These rustic cod cakes rival the equally famous bolos de bacalhau and are a wonderful fried delight.
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The best cod dishes in the Alentejo region
Soups and especially açordas are the culinary stars of this region. The açorda is a garlic soup made with stale bread to which you can add almost anything, making it a modest dish that can be transformed into a sophisticated meal for the most refined foodies. When prepared with cod, the açorda is traditionally served with eggs.
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Bacalhau dishes in the Algarve
The south of Portugal is known for its amazing seafood dishes thanks to its coastal location and among them is bacalhau à algarvia, fried salt cod which is garnished with onions and potatoes.
Now that you have all the info about the best bacalhau dishes in Portugal, it's time to start planning a culinary trip to get to get a taste of Portugal for yourself. And when you're back at home, remember to try your hands at preparing one of the thousands of Portuguese cod recipes out there.
Why do the Portuguese eat so much cod?
Not that you know all about Portugal's best traditional cod recipes, there's one more question to be answers. Why exactly is cod so popular in Portugal? The Portuguese eat so much cod—bacalhau—due to a unique combination of history, tradition, and practicality:
- Historical trade and preservation
Portugal has a long seafaring history. Starting in the 15th century, Portuguese fishermen travelled to the North Atlantic, especially Newfoundland, where cod was abundant. Salt-preserving the cod allowed it to survive long voyages, making it ideal for a country without native cod stocks. - Catholic influence
Portugal’s strong Catholic roots played a major role. Religious practices often required abstaining from meat on Fridays and during Lent, making cod an essential alternative protein source. Salt cod could be stored for months, ensuring it was always available. - Culinary versatility
Cod absorbs flavours well and adapts to a wide range of preparations—baked, fried, stewed, or shredded. This led to the development of hundreds of traditional Portuguese cod recipes, said to number over 365—one for each day of the year. - Cultural identity
Bacalhau is more than just food—it’s part of Portuguese identity and nostalgia. It’s a dish that connects generations, often served during family gatherings and on major holidays like Christmas Eve.
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