How does Bacalhau à Braga differ texturally from creamy regional cod preparations?
Answer
It offers a textural contrast between flaky fish and oil-infused, crisp potatoes
The defining characteristic of Bacalhau à Braga, as opposed to other cod preparations found across Portugal that might lean towards creamy textures, lies in the textural contrast achieved through the potatoes. The cod itself is typically fried or baked until tender and flaky. However, the accompanying potatoes are fried until they achieve a golden crispness in olive oil. When combined, the dish presents a juxtaposition: the soft, flaky fish against the yielding yet textured, oil-infused potatoes that soak up the flavors of the fish and onions, offering a substantial bite rather than a soft, uniform mouthfeel.
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