Pasteis de Bacalhau

Bacalhau means codfish in Portuguese. It almost always refers to dry, salted codfish; the fresh fish is rarely consumed in Portugal. Bacalhau is common in Portugal and Brazil, but it is considered a delicacy and often only eaten on special occasions. It is typically served in Portuguese and Brazilian homes on Christmas Eve.

The codfish to produce a Bacalhau dish usually comes from Norway (Bacalhau da Noruega) or Newfoundland (Bacalhau da Terra Nova). Contrary to popular belief, it used to be very affordable, but with the dismantling of Portuguese bacalhoeiro fleet, it became more expensive, especially near Christmastime.

Dry, salted codfish has been produced for at least 500 years, since the time of the European discoveries. Originally, there was a need to preserve the codfish; this method preserves many nutrients and, as it is said, makes the codfish tastier.

The Portuguese tried to use this method of drying and salting in several fishes of the Portuguese coast, but the ideal fish came from near the North Pole. With the discovery of Newfoundland in 1497, the Portuguese started fishing in that region. Thus, along with the codfish of Norway, Bacalhau was made part of the Portuguese cuisine and often nicknamed "Fiel amigo" (faithful friend).

Pasteis de Bacalhau

250g potatoes
200g salted cod
2 tablespoons of parsley chopped
pinch of nutmeg
pepper (to taste)
palt (to taste)
1 small onion chopped
3 large eggs
Vegetable oil (enough to fill approximately half of frying pan)

Soak cod in water in the refrigerator for 24 hours.

Boil potatoes and mash.

Simmer the cod for abut 15 minutes until cooked. Remove the skin and bones once cod is cool and tear fish into small pieces. Pound it in a mortar, or blend in a food processor until it is well broken up.

Add to potatoes along with the chopped onion, parsley, nutmeg, salt and pepper and eggs.

Shape into ovals with the aid of two dessertspoons

Cook in hot oil, turning them occasionally, until they are golden brown. Drain on kitchen paper.

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