Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau gratinado is a practical, creamy oven-baked dish that works well for entertaining.
Unlike more traditional preparations, it accepts vegetables and a crunchy coating without overshadowing the cod.
Ingredients
- 600 g desalted and shredded cod
- 2 cooked diced potatoes
- 1 grated carrot
- 1 chopped onion
- 2 garlic cloves
- 400 ml white sauce
- 80 ml olive oil
- Breadcrumbs or mild cheese
- Nutmeg and pepper
Method
- Sauté onion, garlic and carrot in olive oil.
- Add the cod and cook for a few minutes.
- Mix potatoes and white sauce.
- Season with pepper and nutmeg.
- Transfer to a serving dish and cover with breadcrumbs or cheese.
- Bake until golden and bubbling.
Tips from Empório Portugal
- The mixture should be creamy but not runny.
- Breadcrumbs make for a lighter topping.
- Taste salt only after adding the cod.
Possible substitutions in Brazil
- Fresh cream can soften the sauce.
- Carrots can be swapped for leeks.
Pairing
A crisp white wine, such as one from Dão or Lisboa. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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