Bacalhau com todos is a festive Portuguese dish that is traditionally prepared every Christmas Eve and served for dinner. Literally translated to cod with everything, the dish is made with boiled cod, hard-boiled egg slices, and vegetables such as carrots, cabbage, and potatoes.

The dish is typically dressed with a generous drizzle of olive oil and white vinegar, while it is often flavored with garlic and garnished with freshly chopped parsley.

Bacalhau à Zé do Pipo is a traditional dish consisting of cod that has been boiled in milk, onions, mashed potatoes, and mayonnaise. The dish is typically baked in an oven as a casserole, after which it is often garnished with olives and peppers.

It is named after its creator, Zé do Pipo, who was the owner of a popular restaurant in Porto during the 1960s and won a national cooking contest with this delicious dish. Ever since that time, restaurants throughout the country adopted his recipe and bacalhau à Zé do Pipo quickly gained popularity.

A culinary specialty hailing from the coast of Algarve, carapaus alimados is made by dry-salting fresh, gutted, and headed Atlantic horse mackerels with sea salt before boiling them in water and finally removing their entire skin and side bones.

The term alimar refers to the skinning or scaling of the fish, which is how this dish earned its name. This traditional fish delicacy is typically finished with a generous drizzle of olive oil and lemon juice or vinegar as well as some thin slices of onion, garlic, or fresh parsley on top.

Carapaus alimados is usually paired with boiled potatoes and a fresh salada à montanheira, made with tomatoes, cucumbers, bell peppers, onions, and oregano dressed with olive oil and lemon juice.

Arroz de bacalhau is a simple Portuguese dish consisting of salt cod, rice (often of the basmati or carolino variety), sautéed onions, garlic, olive oil, tomatoes, peppers, water or vegetable or fish stock, and white wine.

Some variations also add cooked red beans to the combination, while others combine the salt cod-rice mixture with leeks, garlic, olive oil, and onions. The dish is usually garnished with chopped cilantro and black olives, and it is typically enjoyed either as a main course or as an accompaniment to Portuguese-style fish fillets.

Arroz de bacalhau is commonly prepared in the coastal parts of the country.

This cod-based dish is usually associated with Lisbon. It consists of salt cod that is cooked with chickpeas and typically also includes sliced onions, boiled eggs, potatoes, olive oil, parsley, paprika, and vinegar. Although it is usually served cold, it can occasionally be oven-baked and enjoyed warm.

The name meia-desfeita, which roughly translates as half-undone, allegedly stems from frugal times when the custom was to order only half of the dish.

Espada com banana is a traditional fish dish originating from Madeira. The dish is usually made with a combination of espada (black scabbardfish), bananas, olive oil, flour, eggs, garlic, breadcrumbs, salt, pepper, and oregano. The fish is filleted and seasoned with salt, pepper, oregano, and garlic.

The fillets are dredged in flour, dipped in beaten eggs, rolled in breadcrumbs, and fried in olive oil until golden brown. The bananas are peeled, cut lengthwise into two halves, dredged in flour, dipped in egg wash, rolled in breadcrumbs, and fried in olive oil. 

Traditionally prepared for every Christmas Eve dinner in Portugal, bacalhau à Gomes de Sá is a festive dish made with salt cod, potatoes, and onions. Those key ingredients are layered in a pan, topped with hard-boiled egg slices, baked, then garnished with olives and chopped parsley.

The dish is typically dressed with olive oil and flavored with chopped garlic. It is believed that the dish was invented by José Luis Gomes de Sá, who was the son of a well-off 19th-century cod trader. The new dish was derived from bolinhos de bacalhau (cod fish cakes), only without the flour, so José, who had financial difficulties at the time, sold the recipe to the owner of Restaurante Lisbonense, and the dish quickly gained popularity throughout Portugal.

Sopa de cação is a traditional specialty made with slices of dogfish shark cooked in a flavorful broth infused with garlic and coriander. The dish is traditionally served over sliced bread, and it is occasionally thickened with flour and seasoned with bay leaves, ground paprika, and vinegar.

It is believed that this fragrant soup originated in the historical Portuguese region of Alentejo, but today it is considered to be an indispensable part of Portuguese national cuisine.

Arroz de tamboril is a traditional dish prepared with rice and monkfish as the main ingredients. This stew also contains bell peppers, onions, garlic, tomatoes, white wine, fish stock, olive oil. It's usually flavored with fresh herbs such as bay leaves and chopped parsley.

Once done, arroz de tamboril is served while still hot. This dish is sometimes enriched with the addition of shrimps, if desired.