Codfish a la Braga is the king of Braga cuisine

The city of Braga offers visitors a succulent and varied gastronomy, according to the tradition of several generations, with codfish being the favourite dish. The diversity of the natural landscape and the influences received over the centuries from other peoples are elements that explain the multiplicity of gastronomic specialties.

Influenced by the religiosity of the city and the continuous practice of Lent, periods of abstinence were religiously observed, which gave rise to the creation of multifaceted ways of cooking codfish.

Among the many recipes, Bacalhau à Narcisa stands out, or rather “à Eusébia”, chef emeritus of the Narcisa restaurant who died in 1972, which is today also known as Bacalhau à Braga and is an asset in the gastronomic promotion of the entire region. The small tavern in Braga, which opened its doors in the 1930s, has now closed, but it was visited by luminaries such as Amália Rodrigues, who were curious to taste the flavour of the famous codfish recipe, which is fried in olive oil, with the pan full, accompanied by sliced ​​fried potatoes and washed down with red or white vinho verde.

Today, this recipe is prepared throughout the country and in many places codfish is served under the name “Bacalhau à Minhota”, hiding the origin of the dish in Braga, but spreading the typical flavours of Minho, this is our heritage that deserves to be valued and prepared by those who love it.