Ana Veiga 
Bacalhau is perhaps one of the most famous parts of Portuguese cuisine. Maybe as synonymous with Portugal as a pastel de nata, or grilled sardines. The curious thing about it though? Bacalhau isn’t actually Portuguese, although today it’s not easy to find out. What is bacalhau? Well, the direct translation for bacalhau is quite simply …
Few dishes sum up the flavours of the south of Portugal quite as well as Carne de Porco à Alentejana. You’ll find the dish listed on menus across the Algarve and Alentejo and obscured from its name is the wonderful addition of local clams. Intriguing and unusual for lots of cuisines, this is a dish …
With an incredible coastline, a long heritage of fishing industry, and an impressive culinary scene. There is simply so much choice when it comes to fish and shellfish in Portugal. It might be one of our favourite things about the local Portuguese markets, a wide variety of fresh fish available daily. However, there is one …
The Portuguese Bacalhau à Gomes de Sá is a traditional cod dish made with shredded salt cod with potatoes, hard boiled eggs, sliced onions, garlic, olives, and extra virgin olive oil. It’s a hit at Portuguese tables from north to south, and one of the most popular ways of preparing bacalhau in Portugal. Continue to …