Bacalhau à Minhota, also known as Bacalhau à Braga or Bacalhau à Narcisa, was served for the first time at the Narcisa regional restaurant in Braga. The dish's straightforward name is a reflection of its popularity. The recipe was quickly copied and served in other restaurants, becoming a traditional dish of the Minho region and eventually the whole country.
Reducing the amount of olive oil and using the oven instead of frying reduces the amount of fat in the recipe. The addition of herbs and spices, such as the parsley, pepper, paprika and bay, brings out the flavour without adding salt. The cabbage lends richness to this vegetable dish, making it a more balanced option.