Bacalhau à Nova Lisboa: Cod Mille-Feuille with Sweet Potato, Coconut, and Piri-Piri Foam

Bacalhau à Nova Lisboa, a traditional Portuguese dish, combines the rich flavors of cod with unique ingredients like sweet potatoes and coconut. This dish not only highlights the versatility of cod but also reflects the culinary innovations emerging in Portugal's modern gastronomy. In recent years, many chefs have sought to elevate classic recipes by incorporating contemporary techniques and flavors, making Bacalhau à Nova Lisboa a perfect example.

At the heart of this dish is bacalhau, or salted cod. Cod is a vital ingredient in Portuguese cuisine, often referred to as the "king of fish. " The process of salting and drying cod dates back centuries and was essential for preservation before refrigeration. Chefs have now reinvented this traditional ingredient, using techniques such as sous-vide cooking to maintain its delicate texture while ensuring it remains flavorful. For Bacalhau à Nova Lisboa, the cod is prepared in a mille-feuille style, which means it is layered, creating a visually appealing presentation that enhances the dining experience.

The dish incorporates sweet potatoes, which add a natural sweetness and vibrant color. Sweet potatoes have gained popularity in recent cooking trends due to their nutritional benefits and culinary flexibility. When sliced thinly and layered with the cod, they provide contrast and richness to the dish. Additionally, coconut is used in this recipe, contributing creaminess and a hint of tropical flavor that complements the other ingredients. This combination reflects the fusion of traditional Portuguese and modern influences, as many chefs are now experimenting with global ingredients to create exciting new flavor profiles.

To further elevate the dish, a piri-piri foam is added. Piri-piri, a fiery chili pepper blend originating from Africa, is popular in Portuguese cuisine, especially in southern regions like the Algarve. The foam introduces a slight heat that balances the sweetness of the potatoes and the richness of the coconut, making each bite a delightful experience. The use of foams in gastronomy has become a trend, allowing chefs to enhance dishes with texture and flavor without overwhelming the palate.

In conclusion, Bacalhau à Nova Lisboa is not just a meal; it is a representation of culinary evolution in Portugal. By combining the traditional salted cod with modern techniques and ingredients like sweet potatoes, coconut, and piri-piri foam, this dish showcases the creativity and innovation in contemporary Portuguese cooking. It encourages an appreciation for the past while celebrating the culinary future, making it a must-try for anyone interested in the flavors of Portuga

Concept

This dish reimagines the classic Portuguese love for bacalhau by layering it like a mille-feuille, pairing it with tropical notes from former Portuguese colonies, and finishing with a spicy, airy foam that nods to the fiery soul of Portuguese cuisine.

Ingredients

For the mille-feuille layers:

Salted cod (bacalhau), soaked and flaked

Thinly sliced roasted sweet potato

Caramelized onions with bay leaf and white port

Coconut cream

Fresh coriander leaves

For the piri-piri foam:

Piri-piri sauce (homemade or artisanal)

Lecithin or soy protein (for foaming)

Lime juice

Water

Garnish:

Toasted breadcrumbs with garlic and parsley

Microgreens or edible flowers

Drizzle of olive oil infused with smoked paprika

Assembly

Layering: In a ring mold, alternate layers of sweet potato, flaked bacalhau, caramelized onions, and a touch of coconut cream. Repeat until you have 5–6 layers.

Foam: Blend piri-piri sauce with lime juice and water. Add lecithin, then aerate with an immersion blender until a stable foam forms.

Finish: Remove the mold, top with piri-piri foam, sprinkle breadcrumbs, and garnish with microgreens and paprika oil.

Flavor Profile

Sweet & smoky from the sweet potato and paprika

Creamy & tropical from the coconut

 Savory & umami from the bacalhau and onions

Fiery & bright from the piri-piri foam