cod with cream (bacalhau com natas)

How To Make cod with cream (bacalhau com natas)

• 1

  Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
• 2

  Preheat an oven to 350°F (175°C).
• 3

  Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
• 4

  Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
• 5

  Heat olive oil in a large pan over medium heat. Add onion and garlic, and cook until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir in the potatoes and cook another 1 to 2 minutes. Reduce heat to low.
• 6

  Melt the butter in a large pan or over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg.
• 7

  Pour the hot milk mixture into the cod/potato mixture. Add 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
• 8

  Transfer mixture to an oven-proof casserole dish, and bake in preheated oven until the top is browned, about 30 to 40 minutes. Serve hot.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card