Bacalhau à Gomes de sá

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 Bacalhau à Gomes de sá is a traditional Portuguese dish made of codfish and potatoes prepared for dinner on the eve of Christmas.   We’re making a “vegetarianiced” version that is just as good as the original for today’s dish. With a seafood-like taste coming from the tapioca roots as it has the fibery stem in the middle of the root resembling the codfish spine with nori algaes giving it a fish flavor. Plus a slightly soft yet crispy bite from the potatoes, 

We’re using Tapioca root, also known as Mandioca, to make delightful pieces that will replace codfish. In addition, to making it a rich and creamy casserole version with a topping of delicious vegan cheese. This recipe is a very healthy substitute to the codfish versions and delightfully so. After making it for several friends, especially in Spain, Portugal, and some places in Europe and other parts of South America in my travels, it got a nod of approval from the codfish lovers themselves.

Tapioca is also known as Cassava in many countries and is native to Brazil. Thanks to the Portuguese, tapioca is now used worldwide in many dishes across different continents.

Bacalhau à Gomes de sá

Serves: 8
Cooking Time: 45 min


  • 1 tsp nutmeg
  • 1 tsp asafoetida
  • 1 1/2 cup of water
  • 2 tbsp chickpea flour
  • 1/2 tsp of chili powder
  • 4 sheets of Nori algae
  • 600 ml of coconut milk
  • 1 tsp salt or to your taste
  • 200 ml of coconut cream
  • 1 fennel bulb, sliced thinly
  • 2 tbsp rostered sesame oil
  • 1/2 kg tapioca peeled and cooked
  • 1 tsp Kal namak (black Himalayan salt)
  • 2 tbsp coconut oil to fry cubed tapioca
  • 1/2 kg of tapioca, peeled, cubed and fried



Cook the tapioca (mandioca) chunks in water 250 ml of coconut milk to sufficiently cover the tapioca and cook until soft.


Once the tapioca is done, drain the Tapioca (mandioca) and save the water in a pot for later use.


In another saucepan, sauté the fennel roasted sesame oil with asafoetida until the fennel is soft and transparent.


Break tapioca into smaller pieces before adding it to the fennel and gently stir to mix and let it simmer.


Now you have to tear the nori algae sheets into small squares and sprinkle over the tapioca and give it mix again. Once done, remove from heat and set aside. This mixture of nori algae to tapioca will give this dish the codfish flavor.


Then we'll make the sauce. In a medium pot, mix rice flour and 1 1/2 cup of water stir until there are no more flour lumps.


Add the water used to boil the tapioca with coconut milk.


Allow the mixture to thicken, stirring occasionally, and keep the sauce warm, not harden up.


In a separate saucepan, satué fry cubed tapioca in a tiny bit of oil until it appears slightly golden and crispy.


Now we can assemble the casserole. Add the fried tapioca cubes with the tapioca cooked with fennel and season with salt, pepper, nutmeg, and Kal namak (black Himalayan salt gives an egg flavor).


Pour everything on a greased baking tray. Add the coconut cream sauce over the tapioca, spreading it evenly. Sprinkle with grated vegan cheese. Bake until browned in a preheated oven at 190°C for 20 minutes.


Serve with a fresh salad of lettuce and tomatoes on the side. Enjoy your healthy vegetarianiced codfish meal.


This is a technical recipe to bring together, and it takes is little effort to make this recipe. Be happy and spread positive vibes with love you add to the food you prepare, and it's worth the effort to bring the food to the table when you seat down to have your meal.

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