Bacalhau Espiritual — Cod, Apricots & Cashews
A Portuguese-inspired baked cod soufflé with tart apricots, buttery cashews, and bright lemon — fluffy, nutty, and elegant enough for guests but ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 10 oz cod fillet, skinned
- 2 whole eggs, separated
- ⅓ cup dried apricots, chopped
- ⅓ cup roasted cashews, chopped
- 1 whole lemon (zested + juiced)
- 2 tbsp butter
Instructions
- 1
Preheat oven to 400°F. Flake cod into small pieces, discarding any bones, then fold into lightly beaten egg yolks with lemon zest.
- 2
Whisk egg whites until stiff peaks form, then fold gently into cod mixture in three additions until just combined.
- 3
Butter a small baking dish. Fold apricots and cashews into cod soufflé base, then transfer to dish.
- 4
Bake 10–12 minutes until risen and light golden on top; center should still jiggle slightly when shaken.
- 5
Drizzle with lemon juice and a pinch of salt. Serve immediately while soufflé is still fluffy.
Tools you’ll need
- oven
- small baking dish (6–8 inch)
- mixing bowl
- whisk
- microplane or zester
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