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WELCOME

TO TERESA ALMEIDA D'EÇA'S

 'TAPPED IN SUMMER CARNIVAL 2002' COOKING  PAGE

DEDICATED TO THE 'BACALHAU' (CODFISH):

'THE FAITHFUL FRIEND THAT CHANGED THE WORLD'!

 

 

 

Since the theme of this Summer Carnival 2002 is Online Learning, my idea is to show you an example of an educational page that teachers (and students) can create entirely with online materials.

 

The imagination - and the search results - are the limit!

 

Once the page is finished, it can be explored in different ways and levels, as I've tried to show through the 'Note to EFL/ESL Colleagues'.

 

 

In Portugal, up to the early seventies, the cod was known as 'the faithful friend'! The subtitle of a recent book about it (click on 'Curiosities' below) refers to it as 'the fish that changed the World'!

I've been eating and enjoying cod for many years, but I never imagined it was so highly considered!

Dried and salted codfish is an institution in Portugal - there is a very well-known street in Lisbon (close to the river), called Rua do Arsenal (Arsenal Street), but it is better known as Rua dos Bacalhaus (Codfish Street) both for the different stores that sell it and the smell in the air aorund them.

Cod is a favorite and typical dish in many parts of Portugal, with dozens of different ways of cooking it. My recipe is for one of the most common ways. So I hope your mouth will water as you read my simple, quick and easy-to-prepare recipe of "Bacalhau assado", especially when looking at a couple of pictures I've prepared for you taken while doing the recipe.

 

Oven-baked codfish

(Bacalhau assado no forno)

(For 4 people)

 

2 pieces

3-4

3 dl (= 1 1/4 cups)

6 - 8 medium

 

cod (big type)

garlic cloves

olive oil (virgin extra)

(new) potatoes

 

Soak the dried cod in water for 36 - 48 hours. Change the water at least twice a day. (I generally buy around 4 - 5 kilos of cod in pieces, soak it for 2 days, if it is the thick/high type, let it dry, and then freeze each piece in a separate bag.)

Thaw the cod for a few hours and place it in an ovenproof dish.

Wash the potatoes with the peel and cut them in halves or quarters. (You may peel and slice them if you prefer.) Then place them around the cod.

Slice the garlic cloves finely and spread over the cod.

Pour the olive oil over the cod and potatoes.

Place in the oven at 230º C for 35 - 40 minutes (until everything is light brown). Don't forget to pour the hot olive oil over the cod and potatoes twice during the baking process.

ENJOY!!!  :-)

 

 

Ready for the oven!

 

Ready to eat!

 

 
DO's

'Bacalhau assado' deserves a bottle of good wine - red or white (I prefer red). And. . . the more, the better!!!

Cheers!!!

DON'Ts

Don't have soft drinks with the 'bacalhau'. Water will be less offensive for this highly-esteemed species!

Ugh!!!

 

WHY STOP HERE? CLICK BELOW TO CONTINUE

LEARNING ON LINE (LOL) THROUGH

THIS 'CULTURAL VIRTUAL TOUR'!

Curiosities about the codfish

Photos of cod fishing

Photos of the cod

IF YOU DON'T HAVE TIME JUST NOW,

WHY NOT "BOOKMARK" THIS SITE ABOUT THIS VERY 'TASTY' FRIEND?

 

 

A Note to EFL/ESL Colleagues

There are parallel content activities you can create for your students related to this page:

  • a crossword puzzle
  • a multiple-choice exercise
  • a matching exercise
  • a cloze exercise

or self-study activities:

  • create a questionnaire about 'Curiosities'
  • look for main ideas in the texts
  • identify descriptive paragraphs
  • identify relevant factual information

As follow-up actvities, I suggest:

  • an overview of food vocabulary
  • a collection of different cod recipes
  • giving and following instructions
  • explore other past and present cod industries and their socioeconomic implications, and report on findings
  • an email cultural exchange to compare and contrast cooking and eating traditions in different parts of the country or other countries.
 

 

Please visit the two other cooking sites that are part of this 'Online Cooking Lesson':

Paella Cooking Lesson by Dafne Gonzalez 

Danish Pancakes by Susanne Nyrop

ChatLog of the presentation

 

 

Created on 6 Jul 2002

Teresa Almeida d'Eça

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