Why Bacalhau deserves more attention

Bacalhau rarely gets the international recognition it deserves. The bright with olive oil and garlic complexity is genuine, not simple, and the technique involved in using egg yolks correctly takes real skill.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. I encountered it first in a tascas lunch counter and that context helped me understand it properly. Vinho Verde is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Bacalhau is the dish to start with.