Bacalhau

Bacalhau

Bacalhau is the Portuguese word for codfish and—in a culinary context—dried and salted codfish. Fresh cod is referred to as bacalhau fresco .-Use:...

 com todos (literally meaning cod with everyone/everything) is the simplest way of cooking salted cod in Portuguese cuisine

Portuguese cuisine

Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri and black pepper, as...

, and arguably the most traditional one.
It consists of boiled bacalhau, boiled vegetables (potato, carrots and cabbage), and hard boiled egg that is served seasoned with olive oil

Olive oil

Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...

 infused with garlic

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

 and, depending on taste, also white wine vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

.
The fish, vegetables and eggs are boiled in the same pot at the same time. The bacalhau releases its salt during cooking which is then absorbed by the other ingredients hence its not necessary to add salt to the recipe.