English Chora de Bacalhau

Chora de Bacalhau

Traditional soup from Aveiro, Portugal

✧ History ✧
You know, this soup was born in the kitchens of Aveiro, where small taverns used what was left of the cod so nothing would go to waste. You, as a good cook, can smell the mint and the chorizo sautéing. It is a hearty and humble soup that warms the soul – just like the people of the lagoon. In the old days, they called it “chora” (crying) because the cod seems to weep inside the pot. Today you are going to learn how to make it with your own hands, keeping the tradition alive.

What you need

for 4 people

1 thick slice of salted cod (pre‑soaked)

1 medium onion

2 cloves of garlic

1 chorizo sausage, sliced

4 medium potatoes

1 bunch of fresh mint

1 bay leaf

Salt, pepper and olive oil to taste

1.5 litres of water

for 6 people

1½ thick slices of salted cod

1 large onion

3 cloves of garlic

1 chorizo (or a little more)

6 medium potatoes

mint, bay leaf, salt, pepper, olive oil

2 litres of water

⚓ The Barra Lighthouse

The tallest lighthouse in Portugal (62 m), standing at the entrance of the Aveiro Lagoon. Discover its history, its powerful Fresnel lens, and the community that keeps its light alive.

How to make it

Step 1 – Prepare the cod
Cook the cod slice in 1 litre of water (or 1.5 L for 6 people) with half a lemon peel. When tender, remove, shred (no need for gloves), and strain the cooking water, saving it.

Step 2 – Sauté
In a clay pot (as tradition dictates), sauté the chopped onion and garlic in olive oil. Add the chorizo slices and the bay leaf. Let them brown lightly.

Step 3 – Potatoes
Add the peeled potatoes cut into medium pieces. Pour in the reserved cod cooking water. Cook until the potatoes are tender.

Step 4 – Finish
Add the shredded cod. Season with pepper and, if necessary, a little salt (the cod already brings salt). Turn off the heat, scatter the fresh mint leaves on top. Cover and let rest for 5 minutes.

⚓ The Moliceiro of the Ria

Traditional boat of the Aveiro Lagoon, Portugal. Discover its history and the urgent need to preserve this ancient craft.

🐺 Wolf's Tips

🔹 Authentic tradition – Use a clay pot if you have one. Aveiro is land of clay, and the flavour turns out different.

🔹 Mint at the last moment – Add the mint only at the end, so it doesn't turn bitter. Freshness works wonders.

🔹 Accompaniment – Serve this soup with traditional cornbread. No sliced bread.

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Traditional recipe preserved in the Living Archive – PannteraGruel