Getting your Trinity Audio player ready... When I page through a cookbook from Portugal, or look at Portuguese recipes online, I am impressed just how powerful Portugal once was and how it brought to ...

WEBVTT ANTHONY:rt ALTHOUGH THE PORTUGUESEDID NOT DISCOVER THE POWER OFSALT, THEY EMBRACE IT WITHENTHUSIASM.SHAYNA: TO THIS DAY, AT THErtHEART OF PORTUGUESE CUISINEISTHIS DISH.FIRST BUSTLING FISHING ...

Soak the bacalao in cold water for 24 hours, changing the water three times to remove the majority of the salt. Drain and rinse under cold water and put it in a large pot. Add the milk and enough ...

Place the dried cod in a bowl, cover with cold water, and soak for at least 48 hours, changing the water every 12 hours. Remove the cod from the water, pat dry with paper towels, and cut into 1-inch ...

Certain foods are too powerful to stay in the past. Buljol, named for the contorted patois of the French words brulé (burned) and gueule (mouth), is a dish of dried salted cod, and has followed my ...

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WEBVTT ANTHONY: THE PORTUGUESE DID NDISCOVER THE POWER OF SALT BUTTHEY EMBRACED IT WITH ENTHUSIASMCENTURIES AGO.S THE HEAR OF THEI CUISINE.THE BUSTLING FISHING PORT BRINGS%IN 125 MILLION POUNDS OF ...