Salt Cod Soup is a recipe which uses Portugal’s “national ingredient”: Bacalhau. Literally translated, ‘bacalhau’ is the Portuguese word for “cod”, but in a culinary context it refers specifically to cod that is dried and salted. Although it is enjoyed as a core cooking ingredient in all Portuguese-speaking parts of the world, Portugal holds it as its “national dish” as there are thousands of recipes for bacalhau originating from Portugal. In Portugal, some say there is more than one recipe for bacalhau for each day of the year, while others say there are “1001 recipes”. But I’m not just cooking with bacalhau – I’m using it in a recipe for a dish called Bacalhau Zuppa (salt cod soup).
I will confess I have cheated somewhat. I didn’t bother salting the cod I bought (I didn’t really have the time or patience), so it wasn’t technically “bacalhau”. However I feel that, as with a lot of the recipes I’ve done during 80 Dishes, I have not skimped out on steps but used the original recipes as inspiration to create my own recipes. I really liked the soup I made, primarily as it was refreshing to have a tomato based soup/stew with fish instead of meat (still managed to be just as filling though!). As I mentioned earlier I didn’t technically use the Portuguese specialty, but this was how I made my Portuguese dish:
Could you tell it doesn’t have authentic bacalhau in?
The UoB Linguist Magazine
Guild of Students,
University of Birmingham