It is often said that a Portuguese cook could eat bacalhau a different way every day of the year and still not run out of ideas. The site already covers the crispy shredded version with potatoes and eggs (Bacalhau à Brás), the baked casserole with sliced potatoes and olives (Bacalhau à Gomes de Sá), and the one drenched in olive oil straight from the oven (Bacalhau à Lagareiro), all on the site. This one is different from all three.
Bacalhau espiritual translates roughly to “spiritual codfish,” and despite the name it is not tied to a feast day. It is all about texture: shredded salt cod folded into a rich, creamy white sauce, bulked up with soft bread or mashed potato, baked under a golden crust, and finished with sliced hard-boiled egg and black olives. It disappears from the baking dish in a way that feels almost otherworldly, which may be the best explanation of the name. It is also a gentle introduction to salt cod for anyone who is suspicious of fish.
It’s a wonderful make-ahead dish for a dinner party because you assemble it the day before, refrigerate it, and slide it into the oven right before your guests arrive. It’s also, frankly, a very good way to use up the tail end of a big batch of salt cod without anyone feeling like they’re eating leftovers.
Bacalhau Espiritual Recipe
Ingredients
- 1 1/2 pounds boneless, skinless dried salt cod (bacalhau), soaked and desalted (see notes)
- 4 slices day-old white sandwich bread, crusts removed
- 1 cup whole milk, plus more as needed
- 4 tablespoons unsalted butter, divided
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups half-and-half (or 1 cup heavy cream mixed with 1/2 cup milk)
- Pinch of freshly grated nutmeg
- Salt and black pepper, to taste
- 3 hard-boiled eggs, sliced
- 1/3 cup pitted black olives (preferably Portuguese or Kalamata), halved
- 1/2 cup plain dry breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Poach the soaked, desalted cod in a pot of gently simmering water for 8 to 10 minutes, until it flakes easily. Drain, cool slightly, and shred the fish into small, bite-sized flakes with your fingers, checking carefully for any stray bones.
- While the cod cooks, tear the bread into pieces and soak it in the 1 cup of milk for 5 minutes, then mash it with a fork into a soft, thick paste. Set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 7 to 8 minutes, until soft and translucent. Add the garlic and cook 1 minute more. Scoop out about a third of the onions and set aside for the topping.
- Add the remaining 2 tablespoons butter to the skillet with the onions. Once melted, stir in the flour and cook, stirring constantly, for 1 minute to cook off the raw flour taste. Slowly whisk in the half-and-half, a little at a time, until you have a smooth, thick sauce. Simmer 3 to 4 minutes, stirring often, until it coats the back of a spoon.
- Stir the soaked bread paste into the sauce until smooth, then fold in the shredded cod and the nutmeg. Taste and season with salt and pepper — go easy on the salt, since the cod itself carries some. If the mixture seems too thick, loosen it with a splash more milk.
- Preheat the oven to 375°F (190°C). Spread half the cod mixture in a greased 9-by-13-inch baking dish. Layer half the sliced eggs and half the olives on top, then cover with the remaining cod mixture and finish with the rest of the egg and olives pressed gently into the surface.
- In a small bowl, mix the breadcrumbs with the reserved sautéed onions and the olive oil. Scatter evenly over the top.
- Bake for 30 to 35 minutes, until bubbling at the edges and golden brown on top. Let it rest 10 minutes before serving — it will be molten straight out of the oven. Scatter with parsley and serve with crusty bread or a simple green salad.
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