An International Spin on Bacalhau (Cod)

by Barão da Favelain The Goodon Posted on

Portuguese obsess over Bacalhau, which is dried and salted cod. Oddly enough, the obsession started in the 1500’s when Portuguese and Basque sailors discovered massive amounts of cod on the Grand Banks and started drying them for transport on the shores of Newfoundland. This was the first landfall of Europeans in North America since the Vikings. Bacalhau is as much a part of Canadian history as it is a part of Portuguese history, it is something that binds the history of the two countries together, even if Portugal sources most of it’s Bacalhau from Norway today.

There are a hundred ways the Portuguese cook it, some will claim 1000. However, my favourite way is actually from Italy, precisely Venice. The Venetians call this dish Baccalà Mantecato.

Baccalà Mantecato

Ingredients

250 g of Dried Cod
2 Cloves Garlic
1 Bay Leaf
Black Pepper
Extra Virgin Olive Oil

Instructions

  1. Cut the cod into pieces and place them into a pan full of water to soak.
  2. Leave it in water for 2 to 3 days, changing the water twice daily.
  3. After soaking, place the cod in fresh water, along with a bay leaf and cook for 30 minutes on low heat, skimming any foam that comes to the surface.
  4. Remove the skin and the bones from the cod and add 2 gloves of garlic and black pepper
  5. Take a wooden spoon (I use a powerful immersion hand blender) and start to mix vigorously, slowly adding the olive oil. This should produce a delicate mousse as the oil emulsifies. The quantity of the oil will depend on the cod itself.
  6. Serve on toasted bread, crackers or grilled slices of polenta.

Bonus for the adventurous

Looking for something a little more hearty? There is a French dish called “brandade de morue” which is a a this exact same mousse but with optional potatoes mixed in and baked with cheese like Gruyère or Comté for that lovely french “au gratin” flavour.

Still in Canada? Toronto?

If you are in Toronto, I recommend checking out this Portuguese grocery store, Nosso Talho in the heart of Toronto’s Little Portugal since 1974. They are good people with warm hearts and a great selection of Portuguese meats, cheeses and packaged foods, and will always give free food to the needy. This is where I sourced my Bacalhau before moving to Portugal.

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