Salted cod in extra virgin olive oil. The cod is firm-textured and meaty and breaks into thick flakes. Papa Anzóis use a small part of the cod loin which is particularly tender and succulent. The rich, golden olive oil that the cod is packed in is sourced from Alentejo, a region to the north of the Algarve.
Recipe tip: try it the traditional Portuguese way with chickpeas, chopped onion, a boiled egg, olives and garnished with parsley.
The cod is sustainably fished. It is caught by net in Iceland. The holes in the nets are large so that only the largest specimens of cod are caught, and the smaller ones can swim free and replenish ocean stocks.
How the cod is prepared. The cod is salted on the boat, immediately after it is caught. Once in Portugal the cod is dried and aged. When it arrives at the small artisanal cannery in the Algarve that produces Papa Anzóis, the excess salt and the skin is removed, and it is then lightly steamed.
The history of bacalhau. This dish dates back to the golden age when the Portuguese set sail across the world. The sailors discovered parts of the ocean far from the Portuguese coastline were teeming with cod. They started salting and maturing the cod so that they had food for their families when they returned to Portugal. Initially a peasant dish, bacalhau has evolved into the delicacy we know today.
