Bright, light, just right–garlic, salt, and oil masterfully season this famed fish. It is chunky, meaty, and supple…a zesty sauce begs for baguette. Codfish (bacalhau) in Portugal is known as “faithful friend” and has been significant in Portuguese recipes for centuries. Its versatility makes it a favorite for swoon-worthy, blow your horn dishes.
To talk about cod is to dive in a deeply rooted tradition in Portugal. For a long time, only salted and dried cod deserved full attention. But enthusiasm for canned food started to increase gradually. Caught in the Northeast Atlantic, the cod we use to prepare our cans is paired with olive oil and garlic, thus preserving the traditional combination of this Portuguese dish. – JOSE Gourmet
