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Description: The "Bacalhau à Minhota", also called "Bacalhau Minhoto", "Bacalhau à Moda do Minho" or "Bacalhau à Narcisa" or is a dish made with fried cod steaks or loins accompanied by chips and onions.
Special characteristics: Cooked dish that is a reference in the Minho region and also in the rest of the country.
Region: Minho.
Ingredients used: Cod, potato, onion, olive oil, salt, garlic, paprika or paprika, pepper, cloves, bay leaf.
Preparation: After soaking the cod steaks, they are fried in olive oil. Then fry potatoes and sliced onions. Add condiments to taste to the olive oil in which it has been fried. Place the cod steaks on a platter and arrange the potatoes and onion on top. Drizzle with seasoned olive oil.
Know-how: Frying the cod and seasoning the olive oil.
Forms of commercialization: Restaurants.
Product availability throughout the year: All year round.
Product history: This dish became famous through the Narcisa res-taurant, opened in 1930 in the city of Braga. However, its origin may be even older. In fact, Alfredo Saramago, in his book "Cozinha do Mi-nho" (2000) points out the existence of a similar recipe in the refectory notebook of the Monastery of Tibães, in 1893.
Following the fame achieved, this recipe was adopted by several other restaurants in the region. As it gained prominence in the rest of the country, other names for this dish emerged, such as "Bacalhau Minhoto", "Bacalhau à Minhota" or "Bacalhau à Moda do Minho".
Representativeness in local food: a mandatory presence in the gastronomy of Minho and also in the rest of the country.
Source: DGADR, based on the book “Cozinha do Minho”, Alfredo Sa-ramago, 2000, Assírio & Alvim and in Clube Vinhos Portugueses
Photo source: Clube Vinhos Portugueses
