BACALHAU!

There are numerous Bacalhau recipe variations, depending on region and tradition. It is said there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1001 ways. But it is the main Bacalhau recipes that are the most notable, and these have even gained fame in Southeast Asia. Many Asian tourists head to Macau just to eat Bacalhau, an area where seafood is also very popular.
Bacalhau is often served with potatoes. Green (Vinho Verde) or mature wines (Alentejo Wine, Dão Wine or Douro Wine) are served alongside.
Some Bacalhau dishes:
bacalhau à Gomes de Sá (some varieties: Original, Porto)
Bacalhau à Brás
Bacalhau da Consoada (some varieties: Minhota and Beirã), Eaten in Christmas Eve.
In Christmas Lunch, there is the "Farrapo Velho" or "Roupa Velha" which is made upon the leftovers of Bacalhau da Consoada and after the spirits have "eaten" their share afternight.
Bacalhau à Zé do Pipo
Bacalhau à Zé do Telhado
Bacalhau Espiritual
Bacalhau Gratinado
Bacalhau no Forno (some varieties: Algarve, Beiras, Antiga, Queijo, Salsa e Louro)
Bacalhau-Lagosta (Lobster Bacalhau)
Bacalhau com Natas (Cream Bacalhau)
Bacalhau ao Vinho do Porto (Port Wine Bacalhau)
Bacalhau com Cerveja (Beer Bacalhau)
Bacalhau com Queijo (Cheese Bacalhau)
Bacalhau com Leite (Milk Bacalhau)
Bacalhau com Alhos e Pimentão (Garllic and Pepper Bacalhau)
Bacalhau com Pimento e Chouriço (Pepper and Sausage Bacalhau)
Bacalhau com Tomate (Tomato Bacalhau)
Bacalhau com Piri-piri (Piri-piri is a very hot chilli pepper used in Portuguese and Lusophone-African cuisine)
Bacalhau com Molho de Ervas Picadas (Herbs Bacalhau)
Bacalhau com Molho de Azeite (Olive Oil Sauce Bacalhau)
Bacalhau com Molho de Camarão (Shrimp Sauce Bacalhau)
Bacalhau com Molho de Caril (Curry Sauce Bacalhau)
Bacalhau com Molho de Tomate (Tomato Sauce Bacalhau)
Bacalhau com Molho Picante (Spicy Sauce Bacalhau)
Some Regional Bacalhau dishes include:
Bacalhau à Minhota (Minho region)
Bacalhau Recheado à Narcisa (Minho region)
Bacalhau à Lagareiro (Minho region)
Bacalhau à Margarida da Praça (Minho region)
Bacalhau à Novainho (Minho region)
Bacalhau à São Lourenço da Montaria (Minho region)
Bacalhau Assado na Brasa (Minho region)
Bacalhau com Salpicão e Pão de Milho (Minho region)
Bacalhau de Tiborna (Beiras)
Bacalhau à Moda de Caminha
Bacalhau à Moda de Viana do Castelo
Bacalhau à Moda do Porto
Bacalhau à Moda do Douro
Bacalhau Frito (Beiras)
Bacalhau Frito à Açoriana (Azores)
Bacalhau Podre (literally, "Rotten Bacalhau", Trás-os-Montes)
Bacalhau à Romeu (Trás-os-Montes)
Bacalhau à Moda de Ervedosa (Beira Alta)
Bacalhau à Assis (Beira Baixa)
Bacalhau à Madre Paula (Estremadura)
Bacalhau à Lisbonense (Lisbon)
Bacalhau à Algarvia (Algarve)
Bacalhau que Nunca Chega (Alentejo)
Poejada de Bacalhau (Alentejo)
Arroz de Bacalhau no Forno (Alentejo)
Besides the dishes listed above, there are the Bolinhos de Bacalhau (name in the North of Portugal and in Brazil) or Pastéis de Bacalhau (name in the South): literally "Codfish cakes", made up of potatoes, eggs, parsley, and some minor ingredients with dry salted codfish. The Bolinhos or Pastéis de Bacalhau are fried and served cold before meals. Another similar delicacies are the "Pataniscas de Bacalhau" and the "Iscas de Bacalhau", which are often only serverd in traditional Tavernas (taberns) in Northern Portugal and often preferred by older people.
"Bolinhos de bacalhau" in Brazil are usually served in bars as an appetizer consumed with beer.