The recommended average time to soak a whole, cut cured codfish is between 3 to 4 days in the refrigerator. Change water every 12 hours. In the meantime, take out the thinner parts (thiner parts and tail) after 1 day of soaking.
Bacalhau à Zé do Pipo (Codfish with mashed potatoes baked in the oven); Bacalhau à Lagareiro (Codfish with olive oil and garlic baked in the oven); Bacalhau com todos (Boiled Codfish, potatoes, carrots, chickpeas and egg); Cataplana de Bacalhau (Codfish stew with clam, tomato, onion, red pepper and garlic); Bacalhau grelhado (Grilled Codfish); Lombo de Bacalhau envolto em presunto (Codfish rolled in ham)
Medium sized parts
Caldeirada de Bacalhau (Codfish stew with potatoes, green and red peppers, onion, tomato and garlic); Espetada de Bacalhau (Codfish skewer); Bacalhau lascado com grelos (Codfish flakes with turnip greens); Poejada de Bacalhau (Codfish flakes with toasted bread and fresh grapes); Bacalhau em polme de açafrão (Fried Codfish with saffron); Bacalhau guisado (Codfish stew with chickpeas, tomato and coriander)
Arroz de Bacalhau (Codfish rice); Açorda de Bacalhau (Codfish with bread, olive oil, onion and coriander); Bacalhau à Brás (Shredded codfish with fried potatoes, eggs and olives); Pastéis de Bacalhau (Codfish cakes); Bacalhau com natas (Shredded codfish, mashed potatoes and cream, baked in oven); Hambúrguer de Bacalhau (Codfish burger)