Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau espiritual is a creamy, delicate recipe closely associated with oven meals and festive tables.
The carrot brings sweetness, while the cod sustains the saline and deep flavor.
There are versions with soaked bread, béchamel or both; everyone seeks a soft, gratinous texture.
Ingredients
- 600 g desalted, shredded salt cod
- 2 grated carrots
- 1 chopped onion
- 2 garlic cloves
- 2 stale French breads soaked in milk
- 350 ml béchamel
- 80 ml olive oil
- Breadcrumbs or soft cheese for gratin
- Nutmeg and pepper
Method
- Saute onion, garlic and carrot in olive oil until soft.
- Add the shredded cod and cook for a few minutes.
- Squeeze the soaked bread and mix with the stir-fry.
- Add bechamel until you get a firm cream.
- Transfer to a platter, cover with breadcrumbs or cheese and gratin.
- Let it rest before serving.
Tips from Empório Portugal
- Squeeze the bread well to avoid leaving water in the cream.
- Finely grated carrots are better integrated.
- The ideal point is creamy, but capable of being served in spoonfuls.
Possible substitutions in Brazil
- Stale French bread replaces cubed Portuguese bread.
- Fresh cream can soften some of the béchamel.
Pairing
An aromatic white from Lisbon or Dão. Content intended for adults 18+. Drink responsibly.
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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