Bacalhau à Gomes de sá
Bacalhau à Gomes de sá is a traditional Portuguese dish made of codfish and potatoes, which is prepared for dinner on Christmas eve. We’re making a “veganized” version that is just as good as the original for today’s dish. This recipe uses tapioca root, also known as mandioca, which provides a seafood-like 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 also cubed and fried, replicating the soft yet crispy bite from the potatoes in the original recipe. In addition, a topping of delicious vegan cheese makes the dish rich and creamy. This recipe is a very healthy substitute to the codfish versions and delightfully so. In my travels, I’ve made it for several friends, especially in Spain, Portugal, and parts of South America, and got a nod of approval from codfish lovers.
Tapioca is also known as cassava in many countries and is native to Brazil. However, thanks to the Portuguese, tapioca is grown worldwide and used in many dishes across different continents.
[sp_recipe]
