Bacalhau à Gomes de Sá

Name: Bacalhau à Gomes de Sá
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 kg 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); 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)

By Dada Shivananda

Bacalhau à Gomes de Sá is a traditional Portuguese dish originally made with codfish and potatoes for Christmas Eve dinner.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

Prep Time20 min

Cook Time45 min

Total Time65 min

Servings8

Bacalhau à Gomes de Sá

Ingredients

For the sauce

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Instructions

Make the sauce

Now we can assemble the casserole

Nutrition

Notes

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