The festival where cod is the protagonist starts on August 15 in Lisbon – NiT
The festival where cod is the protagonist starts on August 15 in Lisbon
Up to 15 restaurants can taste 40 dishes, from the most traditional to the most unexpected and innovative, in 40 different dishes.
Cod from Norway is once again the protagonist in Portugal, and this time, it is in the capital that you will be able to taste the best recipes of the faithful friend of the Portuguese. This fish is undoubtedly one of the most acclaimed in Portuguese cuisine.
Captured in the icy and clear waters of the North Atlantic, it is the star of the most traditional dishes and is part of the national gastronomic culture. It is no surprise, then, that the Portuguese are the largest Europeans of this species — 20 percent of all cod in the world is destined for Portugal.
Between August 15th and September 15th, the Bacalhau Fest takes place for the first time in Lisbon. No event will be able to taste the best cod dishes to the least expected. From taverns to fine dining spaces, the selection of restaurants where one of the most appreciated seafood by the Portuguese will be prepared is vast.
Over the course of a month, 40 dishes will be made known in 40 different restaurants. Alert: Rice, with specialties from the Cod Gallery, from the specialty restaurant in Almada, will be one of the specialties served. At Peixola, on Rua do Alecrim in Lisbon, it’s the fillets with wasabi puree that stand out.
No place da you can consult all the information you need, from the names and addresses of the restaurants, to the price of the dishes. That’s where you’ll find all the recipe suggestions, corresponding to the difficulty level and preparation time.
In the list defined as instructions for preparing the typical cod with cornbread and coriander or lagareiro style. There you can also discover the secret to making a good cod with saffron rice and fennel, or like the fried fish with peppers and creamy chickpeas. Whichever recipe you choose, the day before, don’t forget to soak the cod, as it is in this process that it recovers the water it lost during drying.
Click on the gallery to discover during some recipes that you can taste the festival.
see gallery
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Maria Azeitona – Cod Loin with Bread.