Sopa de Bacalhau dos Campinos: An Ode to Tradition

Dating back to the 19th century, the Sopa de Bacalhau dos Campinos was created by the campinos, the skilled cowboys and herdsmen of Azambuja. These hardworking individuals roamed the vast plains of Ribatejo, tending to livestock and leading a rustic lifestyle. In their simple but hearty meals, they combined locally available ingredients, including the staple of Portuguese cuisine, bacalhau (salted codfish).

The essence of the Sopa de Bacalhau dos Campinos lies in its simplicity and the skillful combination of flavors. The traditional recipe starts with soaking and desalting the bacalhau to remove excess salt. Then, the fish is gently simmered in a pot along with onions, tomatoes, potatoes, garlic, and aromatic herbs.

One distinguishing feature of this soup is the absence of rice or pasta, which sets it apart from other bacalhau-based dishes. Instead, the focus is on the combination of tender bacalhau, flavorful vegetables, and the rich, comforting broth. The tomatoes add a touch of acidity, while the potatoes lend a creamy texture and help to thicken the soup.

To enhance the taste and add depth of flavor, a drizzle of high-quality olive oil is added. The aromatic blend of garlic and herbs infuses the soup with a delightful aroma, making it even more enticing. Some variations of the recipe may include other ingredients such as sliced carrots, fresh herbs like parsley or cilantro, or even a hint of spice with the addition of red pepper flakes.

Served hot and garnished with freshly chopped parsley or cilantro, the Sopa de Bacalhau dos Campinos is a satisfying and nourishing dish that warms both the body and the soul. It is often enjoyed as a main course, accompanied by a slice of rustic bread or cornbread to soak up the flavorful broth.

Beyond its culinary delights, the Sopa de Bacalhau dos Campinos holds cultural significance in the Ribatejo region. It represents the heritage and traditions of the campinos, who played an essential role in the agricultural landscape of Azambuja. Their expertise in working with livestock and their close connection to nature are embodied in this humble yet delicious soup.

This traditional dish continues to be passed down through generations, preserving the flavors and stories of the campinos. It is a testament to the resourcefulness and ingenuity of the people of Ribatejo, who created a nourishing and delicious meal from simple ingredients readily available in their surroundings.

For those fortunate enough to experience the Sopa de Bacalhau dos Campinos firsthand, it offers a taste of authentic Portuguese cuisine and a glimpse into the vibrant cultural heritage of the Ribatejo region. Whether enjoyed in a local tavern or prepared at home, this soup is a celebration of tradition, community, and the timeless flavors that connect us to our culinary roots.