Dish

Arroz de bacalhau

Cod rice

Arroz de bacalhau is made by cooking rice with salt cod, onions, garlic, tomatoes, and olive oil. The dish is typically served with black olives and hard-boiled eggs. The salt cod gives the dish a unique flavor that is both savory and slightly sweet. This dish is a staple in Portuguese cuisine and is enjoyed by people all over the world.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Rice Dish

Origins and history

Arroz de bacalhau has been a staple in Portuguese cuisine for centuries. It is believed that the dish originated in the northern region of Portugal, where salt cod was a common ingredient. The dish has since become popular throughout the country and is now enjoyed by people all over the world.

Dietary considerations

Gluten-free, Dairy-free

Variations

There are many variations of arroz de bacalhau, with some recipes calling for the addition of peppers, peas, or other vegetables. Some recipes also call for the use of saffron, which gives the dish a bright yellow color and a slightly sweet flavor.

Presentation and garnishing

Arroz de bacalhau is typically served in a large, shallow dish. The dish is garnished with black olives and hard-boiled eggs, which add color and flavor to the dish. The rice should be fluffy and slightly moist, with the salt cod evenly distributed throughout the dish.

Tips & Tricks

To make the perfect arroz de bacalhau, be sure to soak the salt cod overnight to remove excess salt. Also, be sure to use high-quality olive oil and fresh ingredients for the best flavor.

Side-dishes

Arroz de bacalhau is typically served as a main course, but it can also be served as a side dish. It pairs well with a variety of vegetables, including roasted peppers, asparagus, and green beans. It is also delicious when served with a side of crusty bread.

Drink pairings

Arroz de bacalhau pairs well with a variety of wines, including reds, whites, and rosés. Some popular wine pairings include Vinho Verde, Douro, and Alvarinho.