Bacalhau is a traditional Portuguese dish made from salted and dried codfish. This preservation method dates back to the 15th century when fishermen sought ways to store fish for long voyages. Bacalhau is a versatile ingredient, used in various recipes, and is often considered a staple in Portuguese cuisine, especially during festive occasions. The preparation of bacalhau typically involves soaking the fish in water for several days to remove excess salt. Once rehydrated, it can be grilled, baked, or used in stews. Popular dishes include Bacalhau à Brás, a mix of shredded cod, potatoes, and eggs, and Bacalhau com Natas, which features a creamy sauce.