Just finished uploading the pics from my vacay and here’s what we had over the holy week. Our very own recipe for Bacalhau. Yummy… Here’s a little history on the dish clipped from Wikipedia.
Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the codfish; drying and salting are ancient techniques to preserve nutrients and the process makes the codfish tastier.
The Portuguese tried to use this method of drying and salting on several varieties of fish from their waters, but the ideal fish came from much further north. With the “discovery” of Newfoundland in 1497, long after the Basque whalers arrived in Channel-Port aux Basques, they started fishing its cod-rich Grand Banks. Thus, bacalhau became a staple of the Portuguese cuisine, nicknamed Fiel amigo (faithful friend). From the 18th century, the town of Kristiansund in Norway became an important place of producing bacalhau or klippfish.
This dish was popular in Portugal and other Roman Catholic countries, because of the many days (Fridays, Lent, and other festivals) on which the Church forbade the eating of meat. Bacalhau dishes were eaten instead.
Bacalhau is also popular in Sfax where this dish is eaten in the first day of Eid ul-Fitr with charmoula.
All this time eating the dish and I thought it originated from Spain. Shows what I know. 
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