Most codfish we find in Portuguese supermarkets is imported from Filand and Norway.
This fish is very versatile, it can be cooked in countless ways.
I like to buy it dry and salted:
Before cooking salted codfish it has to be in water for, at least, 24 hours.
Some people use half milk and half water, I use only water:
During December I will post some of my favorite codfish recipes.
See you.
2 comments:
I had a bacalau dish in Lisbon and it was good. I was told there are many ways of eating the bacalau.
Interesting! In galicia coldfish is also a tradicional christmas food. In christmas we use to eat coldfish with coliflower and potatoes in paprika sauce.
Galicia and portugal are so close..
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