They say there are 365 ways to cook cod in Portugal. Here’s one of them, a recipe for cod in Paleo clam sauce.

They say there are 365 recipes to cook cod in Portugal, one for every day of the year. During my trip to Lisbon, I got to try a handful, and there’s no doubt this Bulhão Pato cod served with a paleo clam sauce simmered to perfection by the chef of the Four Seasons in Lisbon was one of the most remarkable.

The name for this popular Bulhão Pato clam sauce comes from a famous Portuguese poet, Raimundo de Bulhão Pato, who was fond of this clam sauce and often mentioned it in his writing.

This version of cod served with a paleo clam sauce differs a little from the original and aims to create a healthy version of the dish which is paleo, gluten free, dairy free and compliant to the requirements of the Autoimmune Protocol (AIP).

When I interviewed the Executive Chef of the Four Seasons Lisbon, Pascal Meynard, I saw him lit with the same passion for food, travel and adventure that’s a common trait in all the other chefs I had the honor to meet around the world. “I love to travel and learn about new cultures, cooking techniques, dishes and ingredients”, he told me to start off our interview, making his biggest passions crystal from the very beginning.

Chef Pascal started his career studying and working at a Michelin star restaurant in France, where he’s from. After that, he worked in several Four Seasons across the globe: from Montreal, Canada to Milan, Geneva and London. He got to feed the guests of some Michelin Star restaurants in France, and he even ventured to the rugged island of Tasmania, where he consulted for the opening of a specialty seafood restaurant in Hobart.

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With such an eclectic background, how could I not ask him the question I ask every Chef I meet: “What’s the one ingredient you’d take with you from the countries you visited?”

Chef Pascal doesn’t need to think twice: “Well, I take lobster from Canada, small milk lamb from Tasmania and risotto from Milan. From London instead I’d like to take with me the British passion for fusion cuisine, as well as the amazing fresh food and great fish markets”.

Only when it’s time to select French ingredients Chef Pascal has a hard time making a choice. Not only is France home for him, but also the place where he learned to make magic in the kitchen at Alain Ducasse’s School and in Paris.

“French food is all amazing – he tells me – but if I can only pick one thing, I would say black truffle, duck and foie gras”. “…Wait, weren’t those three Chef?!” ;)

Portuguese food quickly became a big favorite too for Chef Pascal. Being an avid fish lover, from the kitchen of the Four Seasons in Lisbon, he can express all of his inventiveness cooking with the immeasurable seafood choices that the ocean has to offer.

“I love the amazing fresh, local fish you can find here in Lisbon. I get to be so creative combining the Portuguese gastronomic heritage and the local fish and seafood with the expertise and cooking techniques I learned throughout my career”.

This is exactly how his signature dish “Bulhão Pato Cod” (confit cod with a paleo clam sauce) was born. And in today’s recipe, we got to redesign it together in a healthier way, avoiding dairy and soy lecithin (which is normally used to thicken the clam sauce).

In this dish Chef Pascal mixed a bit of Portugal (the clam sauce called “Bulhão Pato”) with a typical French technique to make cod “confit” (a French word that means “preserved”, used when meats of fish are cooked in fat at low temperatures until tender).

I had a blast watching Chef Pascal in action and learning from him in the spotless kitchen of the Four Seasons Lisbon… and can you imagine my excitement when I found a custom made gluten and dairy free cake delivered from his team to my room?!

Anyways… it’s not time for dessert now (yet); so check out the recipe for this gourmet Cod Confit with Paleo Clam Sauce. It’s not every day that you get to peak into a Michelin Star Chef’s kitchen and cook like one while keeping it healthy!!

Frequently Asked Questions

What kind of cod should I use for the Paleo clam sauce?

It’s best to use fresh, high-quality cod fillets, as they will provide the best texture and flavor in the dish.

How can I ensure that the clam sauce is compliant with the Autoimmune Protocol (AIP)?

Make sure to use clams that are fresh and check that any other ingredients you add, such as herbs or spices, are AIP-approved and free from any non-compliant additives.