Bacalhau in Portugal (Dried, salted Cod)

Portugal''s national dish - Bacalhau - can in it's uncooked state, be smelt long before it's seen and if you've been to a Portuguese supermarket, then you've probably sniffed it's unmistakable odour.

Bacalhau - dried, salted cod - has been a staple of the Portuguese diet for centuries and there are literally hundreds of recipes to turn it from the inedible board you find in the supermarkets in Portugal, into delicious, wholesome dishes.

However if you're short on time and have a sensitive sense of smell, preparing Bacalhau may not be for you. Before you can even contemplate preparing one of the 360 recipes available for Bacalhau you will need to set aside a couple of days simply to to re-hydrate the fish.

If you do have the time though it is well worth the effort. Once you've purchased your Bacalhau boards at the supermarket, had them cut to fillet sizes by one of the fish counter assistants using an industrial strength band-saw, then you just need to immerse the Bacalhau in water.

You will of course have to change the water regularly to rinse out the salt, throughout the recommended 48 hours it takes to re-hydrate the fish. Though this does provide you plenty of time to peruse a few Portuguese cookery books for the tastiest recipe, translate it into English (or your native language) before you have to don your apron and begin cooking.

Traditionally Bacalhau is served on Christmas Day in Portugal. So get hydrating if you want to enjoy a typical festive feast, Portuguese style.