Bacalhau Espiritual
An elegant and creamy baked cod dish, often served during Christmas, resembling a savory soufflé. This recipe features flaked salt cod bound in a rich béchamel-like sauce, enriched with egg yolks and lightened with whipped egg whites.
🧂 Ingredients
- 500 g Salt cod (bacalhau)(Must be desalted. See instructions for soaking.)
- 200 g Day-old bread(Crusts removed, torn into pieces. A rustic country loaf works well.)
- 400 ml Whole milk(For soaking the bread and making the sauce base.)
- 4 Large eggs(Separated into yolks and whites.)
- 100 g Grated cheese(A mild, meltable cheese like Gruyère, Emmental, or even a Portuguese cheese like São Jorge (if available and not too strong).)
- 30 g Butter(For greasing the dish and optional enrichment.)
- 30 g All-purpose flour(To thicken the sauce.)
- 1/4 teaspoon Nutmeg(Freshly grated is best.)
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
- 1
Desalt and cook the cod: Place the salt cod in a large bowl and cover generously with cold water. Refrigerate for at least 24 hours, changing the water 2-3 times. Drain the cod, place it in a saucepan, cover with fresh water, and bring to a gentle simmer. Poach for about 10-15 minutes, or until the cod is opaque and flakes easily. Drain, reserving about 100ml of the poaching liquid. Let the cod cool slightly, then remove any skin and bones and flake it into bite-sized pieces.
⏱️ 20 minutes (active cooking) - 2
Prepare the bread mixture: In a bowl, soak the torn bread pieces in the milk for about 10 minutes until softened. Squeeze out any excess milk (reserve the milk if you need to adjust sauce consistency later). In a large bowl, combine the flaked cod and the soaked bread. Mash lightly with a fork to combine.
⏱️ 10 minutes - 3
Make the sauce base: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly until it smells slightly nutty but doesn't brown. Gradually whisk in the remaining milk (about 300ml) and the reserved cod poaching liquid. Continue whisking until the sauce thickens to a smooth, béchamel-like consistency. Season with nutmeg, salt, and pepper. Remove from heat.
⏱️ 10 minutes - 4
Combine and enrich: Pour the warm sauce over the cod and bread mixture. Stir well to combine. Add the egg yolks and grated cheese. Mix thoroughly until everything is well incorporated and the mixture is creamy. Taste and adjust seasoning if necessary.
⏱️ 5 minutes - 5
Whip egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Be careful not to overbeat. Gently fold about one-third of the beaten egg whites into the cod mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, trying to retain as much air as possible. The mixture should be light and airy.
⏱️ 10 minutes - 6
Bake the Bacalhau Espiritual: Preheat your oven to 180°C (350°F). Generously butter a gratin dish or individual ramekins. Spoon the cod mixture into the prepared dish(es), smoothing the top. Bake for 30-35 minutes, or until the top is golden brown, puffed up, and the center is set and bubbling slightly. The dish should have a light, soufflé-like appearance.
⏱️ 30-35 minutes - 7
Serve: Let the Bacalhau Espiritual rest for 5-10 minutes before serving. Serve hot.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓The key to a light and airy texture is to gently fold in the whipped egg whites.
- ✓This dish is a traditional centerpiece for Portuguese Christmas Eve celebrations.
- ✓It has a texture and appearance similar to a savory soufflé, but is more forgiving.
- ✓Ensure the salt cod is properly desalted; otherwise, the dish will be too salty.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked and chopped shrimp or small pieces of crab meat to the cod mixture in Step 4 for a seafood variation.
- Increase the amount of cheese or use a sharper cheese for a more intense flavor.
- Add finely chopped sautéed onions or leeks to the sauce base for added depth of flavor.