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4–6
Easy
Published 2015
It is said that the Portuguese have 365 ways to use dried salt cod, or bacalhau—one for each day of the year. What originated centuries ago as a means to preserve fresh fish has become a staple in Portuguese (and, as a result, Brazilian) cooking for its salty-sweet cured flavor and chewy texture. The salt cod is rinsed and rehydrated before being combined with coconut milk and dried chiles in this recipe from Brazilian food writer