The Portuguese
national dish, bacalhau, or salt cod, has its origins on the Grand Banks
of the North Atlantic, where the Portuguese once played a major role in manning
the fishing boats. A flavorful fish, to say the least, there are supposedly at
least 365 ways to prepare it. It’s difficult to find any restaurant in Portugal
that doesn’t serve some form of it - the most popular is probably bacalhau à
braz, a stir fry of cod, chips, scrambled eggs, and onions, garnished with
black olives and parsley.
No comments:
Post a Comment