Video 1. Lisbon (Rick Steve' Europe)
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| Figure 1. Bacalhau (i.e., codfish) |
In this article, we will discuss why local guide Christina from Video 1 claims that:
- Bacalhau is Portugal's national dish. There are many different ways to cook bacalhau, such as Bolinhos de Bacalhau (featured in Video 1) and Bacalhau à Lagareiro (featured in Video 2).
- Port wine is Portugal's national drink.
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| 3 Days in Lisbon: Unveiling the City's Charm and History (Click here for an interactive Takayama map on Google MyMaps) |
What Is Bacalhau à Lagareiro?
Bacalhau, or codfish, became a food staple for Portuguese sailors and explorers not only due to its nutritional value but also because it could be eaten during their long journeys across the Atlantic Ocean. When dried, salted, and cured, bacalhau(see Fig. 1) can last for over a year without refrigeration.
Bacalhau can be cooked in many different ways, and one of them is Bacalhau à Lagareiro (see Video 2). "Lagareiro" refers to a cooking style with numerous variations, but it typically involves dressing grilled or roasted fish and seafood with extra virgin olive oil. In this case, the cod fish is boiled, then cut into large chunks, grilled, and finally brushed with olive oil.
The wine received its name "port" in the latter half of the 17th century, named after the seaport city of Porto at the mouth of the Douro River. Much of the product was brought to market or exported to other European countries from this city.
Bacalhau can be cooked in many different ways, and one of them is Bacalhau à Lagareiro (see Video 2). "Lagareiro" refers to a cooking style with numerous variations, but it typically involves dressing grilled or roasted fish and seafood with extra virgin olive oil. In this case, the cod fish is boiled, then cut into large chunks, grilled, and finally brushed with olive oil.
What Is Port Wine?
Port wine is produced from grapes grown and processed within the demarcated Douro region. After production, the wine is fortified by adding a neutral grape spirit called aguardente. This addition halts fermentation, allowing for a range of dryness levels depending on the timing of fortification. Wines fortified earlier retain more residual sugar, resulting in sweeter styles like Ruby and White Port. Conversely, later fortification leaves less sugar, producing drier styles like Tawny Port and Extra Dry White Port. While sometimes referred to as brandy, aguardente bears little resemblance to commercially available brandies. The fortified wine is then stored and aged, often in barrels kept within cellars, as seen in Vila Nova de Gaia, before final bottling.
Video 2. Portugal, LISBON: Everything you need to know | Chiado and Bairro Alto (YouTube link)
References
- Port Wine
- Time Out Market Lisbon (Traditional Market Hall mentioned in Video 1)
