Mark Bittman's review of the Portuguese restaurant Santo appeared in the NYT a couple of days ago.
I really like Mark Bittman, and his book, How to Cook Everything is one of my favorites.
He mentions bacalao several times as a Portuguese dish, but I believe, in fact, he means bacalhau. Bacalao is the Spanish version of the dish, and baccalà the Italian. As an Italian American, I grew up eating baccalà, and as a Puerto Rican resident, I'm very familiar with bacalao (most often served as bacalaitos, cod fritters).