Este prato de bacalhau com vinho do Porto é uma verdadeira obra-prima da cozinha portuguesa, combinando a sofisticação de ingredientes nobres com técnicas clássicas. A junção do bacalhau lascado com a amêijoa, um estufado de tomate aromático e um molho aveludado de vinho do Porto resulta numa experiência gastronómica rica e complexa. É a escolha ideal para uma celebração ou um jantar especial, onde se queira apresentar um prato memorável e cheio de sabor.

Ingredientes

  • 1 kg de amêijoa macha
  • 1 dl de vinho branco seco
  • 1 raminho de salsa
  • 1 folha de louro
  • 1 kg de lombos de bacalhau demolhados
  • 1 kg de tomates maduros
  • 1 colher de sopa de manteiga (para o tomate)
  • 1 cebola média inteira
  • 2 cravos-da-índia
  • 1 colher de sopa de manteiga (para o molho)
  • 1 colher de sopa de farinha
  • 1 dl do líquido coado das amêijoas
  • 1 dl de vinho do Porto
  • Sal q.b.
  • Pimenta preta moída na hora q.b.
  • 1,5 dl de natas frescas
  • Arroz q.b. (para acompanhamento)
  • Sal fino q.b. (para o arroz)
  • Nozinhas de manteiga q.b. (para o arroz)

Preparação

  1. Lave as amêijoas e leve-as ao lume com o vinho branco, a salsa e a folha de louro. Deixe abrir e coe o líquido. Reserve as amêijoas sem casca.
  2. Em água fria, leve os lombos de bacalhau ao lume. Retire assim que levantar fervura. Escorra, deixe arrefecer, retire pele e espinhas e desfie em lascas. Coloque num tabuleiro.
  3. Retire pele e sementes dos tomates. Estufe-os tapados com a manteiga, a cebola inteira com os cravos espetados, durante 20 minutos. Retire a cebola ao final.
  4. Para o molho, derreta a manteiga, polvilhe com farinha e mexa até espumar. Junte 1 dl do líquido das amêijoas, mexa até engrossar e adicione o vinho do Porto. Tempere com sal e pimenta. Junte as natas e envolva.
  5. Distribua as amêijoas sobre as lascas de bacalhau. Regue com o estufado de tomate e cubra com o molho de vinho do Porto. Leve a gratinar.
  6. Prepare o arroz à crioula: coza o arroz em bastante água com sal a ferver em cachão durante 13 minutos. Escorra, passe por água fria e escorra novamente. Polvilhe com sal fino e junte nozinhas de manteiga. Leve ao forno a secar.
  7. Sirva o bacalhau gratinado acompanhado com o arroz à crioula.

For a truly show-stopping seafood dish that will impress any guest, here is the English version of this Portuguese classic.

Cod with Port Wine

This is an elegant and sophisticated dish that beautifully showcases the classic Portuguese love affair with salt cod (bacalhau). It’s a luxurious gratin that layers tender flakes of cod with sweet clams, a rich homemade tomato fondue, and a velvety cream sauce infused with the distinctive sweetness of Port wine. It’s a complex dish with multiple components, but the result is a harmonious and deeply flavourful main course worthy of any special occasion.

The recipe involves several steps, from preparing the seafood to making two separate sauces, which all come together in the final bake. The accompanying “Creole-style” rice is prepared in a unique way to ensure it is perfectly dry and fluffy, making it the ideal canvas for the rich sauce of the main dish. This is a true celebration of Portuguese flavours, combining treasures from both the land and the sea.

Ingredients

For the Main Dish:

  • 1kg clams, cleaned
  • 100ml dry white wine
  • 1 sprig of parsley
  • 1 bay leaf
  • 1kg pre-soaked salt cod loins
  • 1kg ripe tomatoes
  • 1 tbsp butter (for the tomatoes)
  • 1 medium onion, whole
  • 2 cloves
  • 1 tbsp butter (for the sauce)
  • 1 tbsp plain flour
  • 100ml of the strained liquid from the clams
  • 100ml Port wine
  • Salt and freshly ground black pepper to taste
  • 150ml fresh double cream

For the Creole-Style Rice:

  • Basmati or long-grain rice
  • Fine salt, to taste
  • Knobs of butter, to taste

Method

  1. First, prepare the clams. Wash them thoroughly and place them in a saucepan with the white wine, parsley, and bay leaf. Cover and cook over a medium heat until they open. Strain the cooking liquid and reserve 100ml of it. Remove the clams from their shells and set them aside.
  2. Place the salt cod loins in a pan of cold water and bring it to a boil. As soon as it starts boiling, remove the pan from the heat. Drain the cod, let it cool, and then remove the skin and bones. Flake the cod into large pieces and arrange them in an ovenproof dish.
  3. To make the tomato fondue, peel and deseed the tomatoes. Cook them in a covered pot with 1 tbsp of butter and the whole onion, which has been studded with the two cloves. Let this stew gently for about 20 minutes. Remove the onion at the end.
  4. For the sauce, melt 1 tbsp of butter in a saucepan. Sprinkle in the flour and stir until it foams to create a roux. Gradually whisk in the 100ml of reserved clam liquid until the sauce begins to thicken, then add the Port wine. Season with salt and pepper. Finally, stir in the double cream until well combined.
  5. To assemble, scatter the shelled clams over the flaked cod in the ovenproof dish. Pour the tomato fondue over the top, and then cover everything with the Port wine sauce. Place in a preheated oven to gratinate until golden and bubbly.
  6. While the cod is in the oven, prepare the Creole-style rice. Cook the rice in a large volume of rapidly boiling salted water for about 13 minutes. Drain the rice, rinse it under cold water, and drain again very well. Season with fine salt and dot with knobs of butter. You can spread it on a baking tray and place it in a low oven to dry out completely.
  7. Serve the golden cod gratin accompanied by the Creole-style rice.