The Vikings used to dry codfish to take on their sea voyages. The Basques improved upon this practice by salting the fish before drying it. But it was the Portuguese who recognized codfish’s culinary potential. Auguste Escoffier, the chef who helped codify French cuisine in the beginning of the 20th century, wrote that “We must recognize that the Portuguese were the first to introduce in our eating habits, this precious fish, universally known and appreciated.”
Today, on Christmas Eve, codfish is enjoyed all over Portugal. It is usually simply prepared. After being soaked for two or three days to remove most of the salt, the fish is boiled. It is accompanied by Portuguese cabbage and potatoes that are also boiled. Everything is generously dressed with olive oil and garlic that transform this simple meal into culinary joy.