We’re getting closer and closer to Christmas Eve, so it’s important to take care of the presents and, of course, the table for the whole family. In this context, we dedicate this article to the ‘king’ of Portuguese cuisine. After all, there are more than a thousand ways to cook cod dishes.
Cod could withstand long sea voyages better than many of the best sailors. That’s why it became so famous and nowadays it’s hard to find a restaurant without a dish of this fish on its menu. With so many recipes, which are the most famous?
In this context, we’re sharing a practical guide to help you quickly choose your dish for next Christmas. The idea is that you don’t end up in ‘codfish water’. Let’s take a look at the list of some of the best cod dishes?
Table Of Contents
- Bacalhau à Brás - The Famous One
- Cod with cream - O Guloso
- Bacalhau à Gomes de Sá - O Caseiro
- Spiritual Codfish - O Poupado
- Bacalhau à Lagareiro - O Escorregadio
- Bacalhau à Zé do Pipo - O Empadão
- Bacalhau à Minhota - The Golden One
- Baked Codfish - The Traditional
- Baked codfish - O Familiar
- Codfish cakes - O Mata-bicho
Bacalhau à Brás – The Famous One
Cod for beginners. There isn’t a tavern that doesn’t sell out of this classic fish and chips. The cod is shredded and sautéed with straw potatoes, onion and scrambled egg. The black olives and chopped parsley that cover it don’t fool you: it’s one of the most popular cod dishes!
Cod with cream – O Guloso
There’s no dish that isn’t delicious with a good dollop of cream. The cod doesn’t skimp on the cream and gets enveloped in the béchamel sauce with a creamy mixture of potatoes and sautéed onions. The cheese au gratin is a welcome bonus. 
Bacalhau à Gomes de Sá – O Caseiro
Created in Porto by José Luís Gomes de Sá, this is a signature cod dish. It is presented in small chips, previously softened with milk and accompanied by boiled egg, black olives and parsley.
Spiritual Codfish – O Poupado
When it’s done well, it’s an almost religious experience. But the spirit of this cod is really its soul. Or to put it another way, you have to have faith that the cod is there.
The rest is potatoes, carrots, milk, eggs and flour. It’s baked in the oven and sprinkled with cheese. Divine.
Bacalhau à Lagareiro – O Escorregadio
From the olive press straight to the table, this is a codfish for those who don’t miss a good olive oil.
Basically, it’s an excuse to grease your stomach, as this cod is drowned in liquid gold. Raw garlic is the final seasoning. For true connoisseurs.
Bacalhau à Zé do Pipo – O Empadão
The other signature cod you’ll find on the menu. Although it also comes from Oporto, it comes au gratin, in a smooth mixture of mayonnaise, mashed potato, red bell pepper, bay leaf and olives. Cooked for the first time in the 1940s, it has never gone out of fashion.
Bacalhau à Minhota – The Golden One
There’s no bad recipe that comes from Minho and this dish is meant to be eaten in huge portions. The steaks are fried in olive oil, sprinkled with sweet paprika and chopped parsley and accompanied by peppers, olives and sliced fries.
Baked Codfish – The Traditional
The codfish of purists. There are no sauces or gimmicks here. Whether roasted on the grill or in the oven, this is real cod. Sliced. With roast potatoes and olive oil. Just the way you want it!
Baked codfish – O Familiar
There’s no Christmas without this cod dish: Bacalhau Cozido or Com Todos is the King of Christmas Eve.
It’s cooked with eggs, chickpeas, cabbage and lots of anticipation. It’s the most special cod.
Codfish cakes – O Mata-bicho
This is the codfish in your pocket for when you don’t have time for a plate of codfish. There isn’t a pastry shop or tavern where you won’t find these savory snacks, at least in the morning, before they sell out.
Warm codfish cakes and potatoes will delight anyone who doesn’t like fish. But is there anyone who doesn’t like cod?
