Bacalhau Espiritual with a Twist

Ingredients

• 500g (1.1 lb) salted codfish, soaked and desalted 500g (1.1 lb) salted codfish, soaked and desalted
• 500ml (2 cups) milk 500ml (2 cups) milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 teaspoon nutmeg 1 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 100g (1 cup) breadcrumbs 100g (1 cup) breadcrumbs
• 2 tablespoons butter, melted 2 tablespoons butter, melted

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 25g (Sugars: 5g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring water to a boil and add the soaked and desalted codfish. Cook for 10 minutes, then drain and flake the fish into small pieces.
3. 3.
   In a separate saucepan, heat the milk until hot but not boiling.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux.
6. 6.
   Gradually pour the hot milk into the skillet, whisking continuously to avoid lumps. Cook until the sauce thickens.
7. 7.
   Stir in the heavy cream, nutmeg, salt, and pepper. Cook for an additional 2 minutes.
8. 8.
   Add the flaked codfish, parsley, and thyme to the sauce, stirring gently to combine.
9. 9.
   Transfer the mixture to a baking dish.
10. 10.
    In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the codfish mixture.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Salted codfish — Soaking and desalting the codfish is crucial to remove excess salt. Rinse the fish under cold water, then soak it in cold water for 24-48 hours, changing the water every 6-8 hours. Taste a small piece to ensure it's not too salty before using.
• Breadcrumbs — For a crispier topping, use homemade breadcrumbs from stale bread. Alternatively, choose high-quality store-bought breadcrumbs.

Tips & Tricks

• For added flavor, consider adding a splash of white wine to the sauce.
• Experiment with different herbs such as dill or chives to personalize the dish.
• Serve with a side of fresh salad to balance the richness of the dish.
• If you prefer a more pronounced garlic flavor, increase the amount of minced garlic.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Bacalhau Espiritual hot, straight from the oven, as the breadcrumb topping is at its crispiest. Garnish with a sprig of fresh parsley for an extra touch of freshness.

Presentation advice

Present the Bacalhau Espiritual in individual baking dishes for an elegant and personalized touch. Sprinkle some additional chopped parsley on top for a pop of color.