Spiritual Cod (Bacalhau Espiritual)

Cod is one of the most prized ingredients in Portuguese cuisine - so much so that it is famously said there are 1,001 ways to cook cod. This irresistible Spiritual cod (Bacalhau espiritual) combines tender and succulent flakes of cod cooked in a simple sauté of onion, olive oil and freshly grated carrot. The result is a simple dish, yet deeply flavorful and full of tradition.

Wrapped in a creamy homemade mashed potato, this dish becomes even richer and more satisfying. Topped with a generous layer of grated Parmesan cheese, it is baked in the oven until the surface is golden and crispy, creating an irresistible crust. It's a comforting dish, perfect for Sunday family lunches or for serving on more special occasions when you want something truly comforting and more traditional.

If you love cod, you’ll definitely want to try these delicious and Traditional baked cod, these crispy Portuguese cod fritters (Pastéis de bacalhau), this traditional Portuguese cod stew, or this comforting Cod Soup.

HOW TO MAKE SPIRITUAL COD (BACALHAU ESPIRITUAL)

Step 1: For the mashed potatoes:
Peel the potatoes and rinse. Cut the potatoes into small pieces. Place potatoes in a large saucepan or large pot. Cover the potatoes with salted water (the water should cover all the potatoes).

Step 2: Bring to a boil over high heat. When starts boiling, reduce to medium low heat and cook just until the potatoes are fork tender, about 15 to 20 minutes.

Step 3: Turn off the heat and drain the potatoes cooking water. Mash the cooked potatoes with a potato masher (for a creamy, fluffy, lump-free mashed potatoes use a potato ricer). Season with lemon juice, pepper, nutmeg, margarine (or butter) and milk. Place the pan back on medium-low heat and stir with a wooden spoon until potatoes are smooth and creamy. Reserve.

Step 4: For the cod mixture:
Cook the cod in a large saucepan with water for about 10 minutes. Remove the cod from the pan with a skimmer. Remove the skin and bones and flake the cod with a fork, set aside.

Step 5: In a large saucepan, add the chopped onion, chopped garlic and the olive oil. Stir with a wooden spoon and sauté over low heat until the onion begins to brown, stirring occasionally.

Step 6: Add the flaked cod and grated carrot. Season with pepper (and salt if necessary) and mix everything very well. Let it cook over low heat for about 5 minutes, stirring occasionally.

Step 7: Add the mashed potatoes, mix everything very well, and turn off the heat.

Step 8: Preheat the oven to 180ºC (350ºF).

Step 9: Place the cod and mashed potatoes mixture in a baking dish and sprinkle with grated Parmesan cheese.

Step 10: Bake for about 45 minutes or until it starts to brown.

HOW TO DESALT COD

1. Rinse the cod under cold water.

2. Place the cod with the skin facing up in a large bowl and cover it with cold water.

3. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.

4. After 24 hours, taste a small piece of the cod to check for saltiness. If it is still too salty, continue soaking and changing the water until it reaches your desired level of saltiness.

5. The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.

Spiritual Cod (Bacalhau Espiritual)

This Spiritual Cod is a creamy and comforting Portuguese dish, baked in the oven until perfectly golden. Made with simple ingredients, this dish combines flaked cod with a creamy mashed potato, finished with a generous layer of grated Parmesan cheese that transforms into a crispy and flavorful crust. A timeless classic, easy to prepare and always delicious.

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by Pedro Barbosa
Category:Cod, Main dishes, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 4
Prep Time:20 m
Cook Time:1:10 h
Total Time:1:30 h
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INGREDIENTS
For the mashed potatoes:
• 1.2 kg (2 2/3 pounds) russet potatoes (or Yukon gold potatoes)
• 1 tablespoon butter to room temperature
• Juice of half lemon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pepper
• 350 ml (1 1/2 cups) warm whole milk
• Salt (to taste)
• Water (about 1.5 l (6 cups))
For the cod mixture:
• 1 kg grams (2 1/4 pounds) salt cod, soaked for 24 hours
• 1 large onion
• 1 medium carrot
• 1/2 teaspoon pepper
• 75 ml (1/3 cup) olive oil
• 4 cloves of garlic
• 50 grams (1 3/4 ounces) grated Parmesan cheese
INSTRUCTIONS
1. For the mashed potatoes:
   Peel the potatoes and rinse. Cut the potatoes into small pieces. Place potatoes in a large saucepan or large pot. Cover the potatoes with salted water (the water should cover all the potatoes).
2. Bring to a boil over high heat. When starts boiling, reduce to medium low heat and cook just until the potatoes are fork tender, about 15 to 20 minutes.
3. Turn off the heat and drain the potatoes cooking water. Mash the cooked potatoes with a potato masher (for a creamy, fluffy, lump-free mashed potatoes use a potato ricer). Season with lemon juice, pepper, nutmeg, margarine (or butter) and milk. Place the pan back on medium-low heat and stir with a wooden spoon until potatoes are smooth and creamy. Reserve.
4. For the cod mixture:
   Cook the cod in a large saucepan with water for about 10 minutes. Remove the cod from the pan with a skimmer. Remove the skin and bones and flake the cod with a fork, set aside.
5. In a large saucepan, add the chopped onion, chopped garlic and the olive oil. Stir with a wooden spoon and sauté over low heat until the onion begins to brown, stirring occasionally.
6. Add the flaked cod and grated carrot. Season with pepper (and salt if necessary) and mix everything very well. Let it cook over low heat for about 5 minutes, stirring occasionally.
7. Add the mashed potatoes, mix everything very well, and turn off the heat.
8. Preheat the oven to 180ºC (350ºF).
9. Place the cod and mashed potatoes mixture in a baking dish and sprinkle with grated Parmesan cheese.
10. Bake for about 45 minutes or until it starts to brown.
Spiritual Cod (Bacalhau Espiritual)
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 762
Total Fat 34 g(52%)
Saturated Fat 6 g(30%)
Cholesterol 109 mg(36%)
Sodium 507 mg(21%)
Total Carbohydrate 63.5 g(21%)
Protein 52 g