Real Recipes From Real Home Cooks ®

cod with cream (bacalhau com natas)

(1 rating)
Recipe by
Vickie Parks
Renton, WA

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.

(1 rating)
yield 4 (NOTE: Prep time includes soaking time, to remove salt)
cook time 50 Min
method Bake

Ingredients For cod with cream (bacalhau com natas)

  • 12 oz
    dired salted cod fish
  • water (to soak the salted cod)
  • vegetable for frying
  • 4 lg
    potatoes, peeled and cubed
  • 1/2 c
    olive oil
  • 1 lg
    onion, thinly sliced
  • 3 clove
    garlic, minced
  • 1 Tbsp
  • 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

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.

Categories & Tags for Cod with Cream (Bacalhau Com Natas):