Bacalhau Espiritual — Portuguese Cod Soufflé
A stunning Portuguese baked cod soufflé that rises golden and airy in the oven. Tender salt cod folded into whipped egg whites creates a cloud-like texture that's elegant enough for dinner guests.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb salt cod (bacalhau), rehydrated and shredded
- 3 tbsp butter
- 2 tbsp all-purpose flour
- ¾ cup whole milk
- 4 whole eggs, separated
- ½ cup Gruyère or Parmesan cheese, grated
- ¼ tsp nutmeg, freshly grated
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Preheat oven to 375°F. Butter a 2-quart baking dish or four ramekins.
- 2
Melt 3 tbsp butter in a saucepan over medium heat, then whisk in flour until smooth, about 1 minute.
- 3
Slowly pour in milk while whisking constantly. Simmer 2–3 minutes until the sauce thickens and coats a spoon.
- 4
Remove from heat. Stir in shredded cod, cheese, nutmeg, and parsley. Cool slightly, then whisk in egg yolks one at a time.
- 5
In a clean bowl, whip egg whites with a pinch of salt until stiff peaks form, about 3–4 minutes with an electric mixer.
- 6
Fold whipped whites gently into the cod mixture in two additions, being careful not to deflate the whites.
- 7
Pour into prepared dish or ramekins. Bake 20–25 minutes until golden and puffed; the center should jiggle slightly when shaken.
- 8
Serve immediately — the soufflé will deflate as it cools. Crack opens with a spoon to reveal the tender interior.
Tools you’ll need
- 2-quart baking dish or four 6 oz ramekins
- saucepan
- whisk
- mixing bowl
- electric mixer
- rubber spatula
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