Bacalhau Espiritual

Codfish and cornbread sautéed, cooked in milk and cream, then finished in the oven with a layer of melted cheese.

A relatively recent recipe that first appeared in 1947 at the National Palace of Queluz (Portugal). Countess Almeida Araújo opened a new restaurant, “Cozinha Velha,” where she aimed to serve sophisticated new dishes while also using national products. Bacalhau Espiritual was the result, inspired by the French dish “brandade chaude de morue.”

Products in the Kit:
• FRZS-BAC3511 Lugrade Frozen Shredded Codfish (Pieces) Gadus Morhua CV 400g
• DAIR-MLK1868 Terra Nostra Semi-Skimmed UHT Milk 1L
• FRZB-BRD2719 Original Mafra Pre-Baked Bread Rolls 60g x 6
• OIL-OLI5876 Oliveira Serra Extra Virgin Olive Oil Classic 750ml
• DAIC-COW1562 Barra Nova Azores Cheese 200g

Preparation

1. Cook the codfish over low heat for about 10 minutes. Drain the water.
2. Shred the fish and set aside.
3. In a saucepan, add the chopped garlic, olive oil, grated carrot, and onion, and sauté for about four minutes. Add the shredded codfish, milk, and cream. Cook for another 10 minutes.
4. Add the bread soaked in milk and stir until it breaks down completely.
5. Transfer the mixture to a baking dish, sprinkle grated cheese on top, and bake until golden brown.

Ingredients

• 500g cooked and shredded codfish
  • 1 medium carrot, grated
  • 200g chopped onion
  • 2 garlic cloves, chopped
  • 300ml milk
  • 150ml cream
  • 1 bread roll, soaked in milk
  • 50ml olive oil
  • Grated cheese