Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau com espinafres is a balanced way to bake fish with greens and a creamy texture.
The recipe combines the salty taste of cod with the freshness of spinach and the tenderness of potatoes.
Ingredients
- 500 g desalted cod flakes
- 2 bunches of spinach
- 700 g of potatoes
- 1 chopped onion
- 3 garlic cloves
- 80 ml olive oil
- 250 ml white sauce, optional
- Breadcrumbs
- Salt, pepper and nutmeg
Method
- Cook the potatoes and prepare mashed potatoes or soft slices.
- Sauté the garlic and onion in olive oil.
- Add the cod and spinach, cooking until the spinach wilts.
- Layer the potatoes, cod and spinach mixture in an ovenproof dish.
- Top with white sauce, if using, and breadcrumbs.
- Bake until golden.
Tips from Empório Portugal
- Squeeze the spinach if it releases too much water.
- Mashed potatoes give the dish a more delicate texture.
- Breadcrumbs help balance the creaminess.
Possible substitutions in Brazil
- Escarole can replace spinach.
- Any floury potato available in Brazil will work well.
Pairing
A young white wine or sparkling water. 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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