Bacalhau à Gomes de Sá is a traditional Portuguese dish originally made with codfish and potatoes for Christmas Eve dinner. In this veganized version, tapioca root (mandioca) replicates the texture of codfish, while the addition of nori algae imparts a subtle seafood flavor and texture as it has a fibery stem in the middle core of the root, which resembles the codfish spine. Uncanny addition of Nori algaes gives a flavor similar to fish.
Tapioca root is cubed and fried to mimic the soft yet crispy bite of potatoes. A topping of delicious vegan cheese adds a rich, creamy finish. This healthy substitute has won over friends in Spain, Portugal, and South America, including traditional codfish enthusiasts.
Tapioca, also known as cassava in many countries, is native to Brazil and has become a globally used ingredient thanks to Portuguese influence.
ADDED
Preparo20 min
Cozimento45 min
Tempo Total65 min
Porções8
Ingredientes
1 kg
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tapioca root
350 ml of coconut milk
1 fennel bulb (sliced thinly)
2 tablespoon roasted sesame oil
1 teaspoon asafoetida
4 sheets of Nori algae
2 tablespoon chickpea flour
1/2 teaspoon chili powder
1 teaspoon nutmeg
1 teaspoon salt (or to taste)
1 1/2 cups vegan cheese (grated)
For the sauce
250 ml of coconut cream
1 teaspoon Kal namak (black Himalayan salt)
1/4 cup coconut oil to fry cubed tapioca
Plus liquid left over from cooking the tapioca (original: Plus liquid left over from cooking the tapioca)
Modo de Preparo
01
Cook the tapioca (mandioca) chunks in a mixture of water and 350 ml of coconut milk until soft.
02
Drain the tapioca, reserving the cooking liquid in a pot for later use.
03
In another saucepan, sauté the fennel in roasted sesame oil with asafoetida until the fennel becomes soft and translucent.
04
Break the cooked tapioca into smaller pieces, add it to the saucepan with fennel, and let it simmer gently.
05
Tear the Nori algae sheets into small squares and sprinkle them over the tapioca. Add salt and stir gently. Remove from heat and set aside; this mixture imparts a codfish-like flavor.
06
In a separate saucepan, fry the cubed tapioca in coconut oil until they turn slightly golden and crispy. (Approximately 2 cm or 1 inch cubes.)
Make the sauce
01
In a medium pot, combine the chickpea flour with one and a half cups of water, stirring until no lumps remain.
02
Incorporate the reserved cooking liquid from the tapioca.
03
Place the pot over medium heat, stirring continuously to prevent burning, until the mixture thickens while remaining warm.
Now we can assemble the casserole
01
Combine the fried tapioca cubes with the fennel-tapioca mixture. Season with salt, pepper, nutmeg, and Kal namak. (Note: The mention of an egg-like flavor has been removed to maintain the vegan integrity of the dish.)
02
Pour the mixture onto a greased baking tray and spread the coconut cream sauce evenly over the top.
03
Sprinkle with grated vegan cheese.
04
Bake in a preheated oven at 190°C for 20 minutes, or until the top is nicely browned.
05
Serve with a fresh salad of lettuce and tomatoes on the side. Enjoy your healthy, vegetarian codfish-inspired meal.
Informação Nutricional
Calorias: 540
Proteína: 4.3g
Gordura: 26.6g
Fibra: 3.6g
Sódio: 375mg
Notas
This recipe is a technical one that brings together diverse flavors with minimal effort. Prepare it with a smile and enjoy the positive vibes that a happy state of mind brings to your cooking. With love, your food will reflect the care you put into it at every meal.
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