5. King cod
They say Portugal has 365 recipes for cooking salt cod. In fact, there are many more.
Bacalhau is served "a bras" with scrambled eggs, olives and fries; as fish cakes (pasteis de bacalhau) alongside black-eyed-peas; barbequed, oven-baked or simply boiled with cabbage and carrots, then drizzled in olive oil.
Crumbled with cornbread in the university city of Coimbra, baked under mayonnaise Ze-do-Pipo-style in Porto, chopped into a favorite Lisbon salad with chickpeas and onion, bacalhau is always close to the Portuguese soul.
It's available everywhere, but Lisbon's Laurentina restaurant may just serve the best.
Restaurante Laurentina o Rei do Bacalhau, Avenida Conde Valbom, 71 A, Lisbon 1050-067 Portugal;