Countess de Almeida Araújo, 20th century
This is a relatively recent dish in Portugal. It appeared in 1947 in the National Palace of Queluz by the hands of Countess de Almeida Araújo. While inaugurating a new restaurant called Cozinha Velha, the Countess got her inspiration for new dishes in France. The purpose was to create sophisticated recipes in order to do justice to the impressive area of the restaurant located in the National Palace but also to use national products. This resulted in Espiritual Codfish, which was highly inspired by the French Brandade chaude de morue.
Espiritual Codfish is a simple recipe made in the oven yet delicately prepared. First, you shred the previously soaked and cooked codfish with no skin and bones and cut the carrots and onion. Place it in a frying pan with olive oil, butter, and garlic. After the onion becomes transparent, add some bread soaked in milk and home-made béchamel sauce. Finally, place it on an oven tray and sprinkle with bread crumbs in order to add a crunchy texture in contrast to its creamy centre. Leave it in the oven at 200ºC (392ºF) for 20 minutes until it is done.
VVAA (2003) O Grande Livro das Receitas de Bacalhau. Impala