📝 About This Recipe
Originating from the legendary 'Cozinha Velha' restaurant in the Queluz National Palace, this 'Spiritual' Cod is the most ethereal and elegant of Portugal's many cod dishes. It transforms humble salted cod into a cloud-like masterpiece by folding it into a rich béchamel sauce infused with sweet carrots and softened bread. The result is a golden, bubbling gratin that is incredibly light, velvety, and deeply comforting.
🥗 Ingredients
The Cod and Bread Base
- 600 grams Salted Cod (Bacalhau) (soaked, de-salted, skinned, and boned)
- 200 grams White Bread (crusts removed, torn into small pieces)
- 250 ml Whole Milk (warmed, for soaking the bread)
The Aromatic Sauté
- 4 tablespoons Olive Oil (extra virgin)
- 2 large Onions (thinly sliced into half-moons)
- 3 cloves Garlic (minced)
- 3 medium Carrots (peeled and finely grated)
- 1 piece Bay Leaf (fresh or dried)
The Béchamel Sauce
- 60 grams Butter (unsalted)
- 60 grams All-purpose Flour
- 750 ml Whole Milk (at room temperature)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and White Pepper
The Topping
- 2 Egg Yolks (beaten)
- 1/2 cup Parmesan or São Jorge Cheese (finely grated)
- 2 tablespoons Breadcrumbs (optional, for extra crunch)
👨🍳 Instructions
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1
Place the torn bread pieces in a bowl and pour the 250ml of warm milk over them. Let soak until the bread is completely soft, then mash it with a fork into a paste.
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2
Place the de-salted cod in a large pot of simmering water. Cook for 5-8 minutes until the flakes separate easily. Drain, remove any remaining skin or bones, and shred the cod into very fine flakes using your hands or a clean cloth.
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3
In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and the bay leaf, cooking slowly until the onions are soft and translucent, but not browned (about 10 minutes).
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4
Add the minced garlic and grated carrots to the skillet. Sauté for another 5-7 minutes until the carrots are tender and have released their vibrant orange color into the oil.
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5
Stir the shredded cod into the vegetable mixture. Cook for 3-4 minutes to allow the flavors to meld. Remove the bay leaf and set the skillet aside.
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6
In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux, ensuring it doesn't brown.
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7
Gradually whisk in the 750ml of milk, a little at a time, stirring constantly to prevent lumps. Continue cooking until the sauce thickens into a smooth, velvety béchamel.
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8
Season the béchamel with salt, white pepper, and freshly grated nutmeg. Remove from heat.
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9
Stir the soaked bread paste into the cod and carrot mixture until well combined. Then, fold in 2/3 of the béchamel sauce.
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10
Preheat your oven to 200°C (400°F). Grease a large baking dish with butter or olive oil.
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11
Transfer the cod mixture to the baking dish, smoothing the top. In a small bowl, whisk the remaining 1/3 of the béchamel with the 2 egg yolks, then spread this mixture evenly over the top.
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12
Sprinkle the grated cheese and breadcrumbs over the surface. Bake for 20-25 minutes, or until the top is beautifully golden brown and bubbling.
💡 Chef's Tips
Ensure the cod is properly de-salted by soaking it for 24-48 hours, changing the water every 8 hours. Use a box grater for the carrots rather than a food processor to get the perfect texture that melts into the sauce. White pepper is traditional here as it preserves the creamy aesthetic of the white sauce. If the mixture seems too dry, add a splash more milk; it should have the consistency of a thick porridge before baking. Do not skip the nutmeg; it is the secret ingredient that bridges the flavor of the cod and the cream.
🍽️ Serving Suggestions
Serve with a simple crisp green salad dressed with a light lemon vinaigrette to cut through the richness. A chilled glass of Portuguese Vinho Verde or a dry white Dão wine pairs exquisitely. Accompany with steamed green beans or asparagus for a pop of color on the plate. Finish the meal with a light fruit-based dessert like poached pears to balance the savory depth.