Cooking class experience — learning Caldo Verde properly

I took a cooking class specifically to learn how to make Caldo Verde correctly. The instructor explained why bacalhau salt cod is used the way it is — something I'd never understood from just eating it. The smoky and robust result when you make it yourself is different.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. We learned how a coastal seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of ginjinha cherry liqueur. I've made it three times since and each time it improves. Highly recommend the cooking class approach.