Page 45 - TASTE OF THE SEA

Portuguese cuisine varies from one region of
the country to another, but the invariable presence of
fish and seafood can be seen. Therefore, it is not

surprising that the national specialty is represented
by the salty and dry code, a dish called "bacalhau".
This dish has been popular since the time of

the discoveries, when sailors caught fish, salted it,
and dried it to make it last on long journeys between
continents. In fact, there are 365 ways to prepare

cod, one for each day of the year.
The students of the professional classes with culinary
art profile will present in the following pages five

of the representatives recipes for
the PORTO region.