Bacalhau Espiritual recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›PortuCale Restaurant & Bar›Bacalhau Espiritual Recipe

Bacalhau Espiritual Recipe

Inspired by PortuCale Restaurant & Bar
Time1h 30m
Serves4

Oven Baked Cod Fish w/ Onions, Eggs, Parsley & Potato Sticks

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Ingredients

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Main Ingredients

For Garnish

Method

Preparation

  1. 1

    Prepare Cod Fish

    Soak the salted cod fish in water for 24 hours, changing the water several times to remove excess salt.

  2. 2

    Cook Potatoes

    Peel and cut the potatoes into thin sticks. In a pot of boiling salted water, blanch the potato sticks for 5 minutes, then drain and set aside.

  3. 3

    Sauté Onions and Garlic

    In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

  4. 4

    Cook Cod Fish

    In the same pan, add the soaked cod fish (drained and shredded) to the sautéed onions and garlic. Cook for about 5-7 minutes until heated through.

  5. 5

    Prepare Egg Mixture

    In a bowl, beat the eggs and mix in the milk, chopped parsley, black pepper, and salt to taste.

Assembly and Baking

  1. 6

    Combine Ingredients

    In a large baking dish, layer the cooked cod mixture and pour the egg mixture over it. Spread evenly.

  2. 7

    Add Potato Sticks

    Top the mixture with blanched potato sticks and drizzle with remaining olive oil.

  3. 8

    Bake

    Preheat the oven to 180°C (350°F). Bake the dish for 25-30 minutes or until the top is golden brown and set.

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