text: is often served with potatoes, sweet potatoes, yams and fresh bread. More traditional flavourings include but are not limited to garlic, onion, olive oil, black pepper, white pepper, piripiri, bay leaves, parsley, coriander and allspice. Green wine (vinho verde) or mature wines (Alentejo wine, Dão wine, or Douro wine) are served alongside.
  Some  dishes:
  Arroz de Bacalhau
  Açorda de Bacalhau
  Bacalhau à Gomes de Sá (some varieties: original, Porto)
  Bacalhau à Brás
  Bacalhau Assado
  Bacalhau à Zé do Pipo
  Bacalhau à Lagareiro
  Bacalhau com Broa
  Bacalhau com Castanhas
  Bacalhau com natas ( with cream)
  Bacalhau com todos
  Bacalhau Confitado em azeite
  Bacalhau Espiritual
  Bacalhau no Forno com Cebolada
  Bacalhau Suado à Lisboa
  Pasteis de Bacalhau/Bolinhos de Bacalhau
  Pataniscas de Bacalhau
  Protection in the EU and UK
  The traditional production method for Bacalhau is protected in the EU and UK as a traditional speciality guaranteed under the name Bacalhau de Cura Tradicional Portuguesa.
  History
  Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the cod; drying and salting are ancient techniques to preserve nutrients and the process makes the cod tastier. More importantly, fish low in oils and fats are more suitable for the drying and preservation process, as oils and fats prevent the salt from preserving the fish. Cod have very low levels of oils and fats in their muscle tissue, and most is located in the liver.