Cod With Cream  (bacalhau Com Natas) Recipe

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Cod with Cream (Bacalhau Com Natas)

Vickie Parks

By
@Northwestgal

This is a very popular dish in Portugal and the Azores (an island group off the coast of Portugal). It's not very salty, instead it's a really delicious dish with a fantastic combination of potatoes, cheese, cod and a delectable cream sauce. You'll want to plan ahead though, because the salted cod needs to soak in water for about 24 hours, to remove the salt.


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Serves:

4 (NOTE: Prep time includes soaking time, to remove salt)

Prep:

24 Hr 40 Min

Cook:

50 Min

Method:

Bake

Ingredients

12 oz
dired salted cod fish
water (to soak the salted cod)
vegetable for frying
4 large
potatoes, peeled and cubed
1/2 c
olive oil
1 large
onion, thinly sliced
3 clove
garlic, minced
1 Tbsp
butter
1 Tbsp
all-purpose flour
1 c
hot milk
1 pinch
ground nutmeg
2 c
heavy cream, divided
salt, to taste
black pepper, to taste
1 oz
grated parmesan cheese

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Portugese