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This easy recipe is for Bacalhau com Natas, an emblematic Portuguese codfish dish. It’s one of the most popular and tastiest cod fish dishes in Portugal.
This creamy oven baked dish includes shredded codfish, potatoes, sauteed onions and cream for a delicious recipe everyone will love.
Natas in the name refers to heavy cream or the cream sauce in the recipe. The heavy cream along with a cod mixture layered with potatoes and then baked, makes a delicious recipe for those who may not like cod.
With no fish bones involved, bacalhau com natas is particularly popular with children and visitors to Portugal.
Ingredients (with affiliate links)
3 large potatoes, approx 1.5lbs or 660g
3 cod fillets, fresh or desalted, about 1.3 lbs or 600g shrsl.com/3lut8
1 large white onion, about 150g
3 garlic cloves
¼ cup of Portuguese olive oil, 60 ml amzn.to/3zMcliq
1 cup or 150g mozzarella cheese, grated amzn.to/3P8ZVH1
1 cup of cream or sour cream, 240g amzn.to/3QcQFD4
Salt and black pepper to taste
Fresh parsley, chopped for garnish
For the bechamel sauce
½ cup of butter, 120g
½ cup of All-Purpose flour, 65g amzn.to/3zE6T0H
3 cups of milk, 750 ml
A pinch of nutmeg amzn.to/3Qp6XZ9
Instructions
If you are using salted cod, start preparing the recipe two days in advance. Start by rinsing the cod with a little running water. Then, place it inside an airtight container, with a lid. Fill the container with enough water to cover the cod at least partially. Keep it inside the fridge. Every six hours, remove the cod from the fridge, drain the water, and top up again with more freshwater. This process removes the salt from the cod.
If you are using ready to cook cod fish pieces, start by thawing them out if they are frozen.
Place cod in medium sized sauce pan and add milk. Cook the cod in the milk over medium heat for approximately 10 minutes. Be very vigilant to prevent milk from boiling and spilling all over your stove top.
After ten minutes, strain the cod and set aside the milk now flavored with cod. We’ll use this milk in the next step to make the bechamel sauce.
Make the bechamel sauce
To make the bechamel sauce, place the butter in a frying pan over medium heat. Cook for a few minutes until the butter melts.
Immediately after the butter melts, add the flour, and stir until flour-butter clumps form.
Now, add the warm milk we had previously set aside. Gently stir with a hand mixer until the flour lumps disappear. Season with nutmeg, pepper, and salt to taste.
Beat the mixture until you get a creamy consistency. Remove from heat and reserve.
Cook onions, potatoes and cod
Peel the onions and cut them into thin slices. And, peel and crush the garlic cloves.
Peel the potatoes and cut them into cubes of about 1 inch/2cm. Clean and dry them completely.
Place the cod on your kitchen work space, and cut it into medium pieces.
Then, pour the olive oil into a large skillet over medium-high heat. When it starts bubbling, add the onion and garlic, and sauté for about 5 minutes.
In the same large skillet, add the dry cubed potatoes. Cook covered along with the onion and garlic for about 10 minutes. Stir occasionally.
In the separate pan with the creamy bechamel sauce, add in the cod pieces. Stir gently.
Add the potatoes and the fried onion and garlic mixture. Stir, and remove from heat.
Assemble the dish
Mix cream and grated mozzarella cheese in a small bowl.
In a large baking dish, place the mixture of potatoes, cream, and cod.
Top with cream and grated mozzarellacheese.
Place in a preheated oven and bake for about 20 minutes at 300°F /150°C.
Remove from the oven when the Bacalahau com natas looks golden on top.
Garnish with fresh parsley before serving
Notes:
If it’s too liquid, you can add small amounts of flour to make the bacalhau com natas thicker.
Thank you for watching.
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This is Claire and Rosemary from Authentic Food Quest on a quest to help you experience local culture through food.
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7 сен 2024
