Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau à Conde da Guarda is an oven dish with a soft texture and elegant profile.
The recipe combines shredded cod with potatoes and cream, creating a creamy dish without overpowering the flavour of the fish.
Ingredients
- 600 g desalted, shredded salt cod
- 700 g boiled and mashed potatoes
- 1 chopped onion
- 3 garlic cloves
- 300 ml heavy cream
- 80 ml olive oil
- Breadcrumbs
- Nutmeg, pepper and salt
Method
- Sauté the onion and garlic in olive oil.
- Add the cod and stir well.
- Mix the mashed potatoes and cream into a smooth, moist mixture.
- Season with nutmeg and pepper.
- Transfer to an ovenproof dish and sprinkle with breadcrumbs.
- Bake until golden.
Tips from Empório Portugal
- The ideal texture is creamy and firm enough to serve in spoonfuls.
- Do not let the cream boil too much before baking.
- Breadcrumbs give a more traditional finish.
Possible substitutions in Brazil
- Heavy cream can replace fresh cream.
- Asterix potatoes help create a firmer mash.
Pairing
A white wine from Beira Interior or Dão. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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