Tuga Pops − Tuesday, September 9, 2025, 10 Months ago in Seafood Recipes

5 out of 5 with 3 ratings

Portuguese Cod and Potato Bake Recipe | Bacalhau com Natas

Name: Portuguese Cod and Potato Bake Recipe | Bacalhau com Natas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: 2 pieces salted cod (bacalhau), soaked and desalted; 4 medium potatoes, peeled and cut into cubes; 2 cloves garlic, minced; 1 onion, thinly sliced (half-moons); 3 carrots, grated; 1/2 bunch spinach, chopped; 2 tbsp olive oil; 1 cup béchamel sauce (about 250 ml); 1/2 cup heavy cream (about 125 ml); 1 cup grated cheese (mozzarella, cheddar, or a mix); Salt and pepper, to taste; Oil, for frying

Enjoy our Portuguese Cod and Potato Bake, Bacalhau com Natas, with tender salted cod, crispy potatoes, fresh veggies, creamy sauce, and cheese.

1 h 6 servings Easy Prep time 15 min Cooking Time 45 min

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Why you will love this Portuguese Cod and Potato Bake Recipe | Bacalhau com Natas

Get ready to enjoy a taste of Portugal with this delicious Cod and Potato Bake, or Bacalhau com Natas. Picture tender cod mingling with golden potatoes, colorful veggies, and a rich creamy sauce, all topped with melty cheese. It's the ultimate comfort food, perfect for family dinners or gatherings. Bring some warmth and flavor to your table, every bite is a little piece of Portugal!

Ingredients

2 pieces salted cod (bacalhau), soaked and desalted4 medium potatoes, peeled and cut into cubes2 cloves garlic, minced1 onion, thinly sliced (half-moons)3 carrots, grated1/2 bunch spinach, chopped2 tbsp olive oil1 cup béchamel sauce (about 250 ml)1/2 cup heavy cream (about 125 ml)1 cup grated cheese (mozzarella, cheddar, or a mix)Salt and pepper, to tasteOil, for frying

Equipment:

Large potSkilletSpatulaPaper towelsMixing bowlBaking dishOvenKnifeCutting board

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cook Mode (Keep screen awake)

Boil the cod in water for 10 minutes, until cooked through.
Let it cool slightly, then remove the skin and bones.
Flake into pieces and set aside.
Heat oil in a pan and fry the cubed potatoes until golden.
Drain on paper towels and set aside.
In a large skillet, heat the olive oil over medium heat.
Sauté the garlic and onion until softened and fragrant.
Add the grated carrots and chopped spinach. Cook for 5 minutes until wilted.
Stir in the flaked cod and fried potatoes and mix gently.
In a bowl, combine the béchamel sauce with the heavy cream.
Pour the mixture into the cod and vegetables, mixing well to coat everything.
Transfer the mixture into a greased baking dish.
Sprinkle with grated cheese.
Preheat the oven to 200°C (400°F).
Bake for about 20 minutes, or until the top is golden and bubbling.
Remove from the oven and let it rest for a few minutes before serving.

Recipe Tips

•

Ensure the cod is fully desalted: After soaking the salted cod, change the water several times over 24 hours to remove excess salt. This prevents the dish from being overly salty, which is a common mistake.

•

Layer vegetables strategically: When layering the potatoes, carrots, and spinach, place the denser vegetables (like potatoes) at the bottom and the softer ones (like spinach) on top to ensure even cooking and avoid mushiness.

•

Make your béchamel sauce from scratch: While store-bought béchamel is convenient, making it from scratch allows you to control the seasoning and thickness. Avoid lumpy sauces by whisking continuously while adding milk to the roux over low heat.

Adapted from a Recipe by: Cozinha da Anna

Nutritional Facts (Per Serving)

Calories

481 kcal

Fat

10 g

Carbs

44 g

Protein

31 g

Frequently Asked Questions

Can I use fresh cod instead of salted cod for this recipe?

Yes, you can use fresh cod instead of salted cod. Just omit the soaking and desalinization step, and cook the fresh cod for about 5-7 minutes until it flakes easily.

How should I store leftovers of the bacalhau com natas?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 180°C (350°F) until warmed through, or microwave in individual portions.

What can I substitute for béchamel sauce if I don’t have any on hand?

If you don't have béchamel sauce, you can substitute it with a mixture of sour cream and milk or use a store-bought cream sauce. Adjust the consistency by adding more or less milk to achieve a similar creaminess.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light, refreshing wine has a slight effervescence that complements the richness of the cod and creamy béchamel sauce.

General: Sauvignon Blanc - The crisp acidity and citrus notes of Sauvignon Blanc enhance the flavors of the vegetables and the saltiness of the cod.

Beer

Portuguese: Super Bock - This popular lager offers a balanced flavor profile that pairs well with the savory elements of the dish.

General: Pilsner - The clean, crisp taste of a Pilsner cuts through the creaminess and provides a refreshing contrast to the baked cod.

Other Beverages

Espresso: A shot of rich, bold espresso serves as a perfect after-dinner drink, balancing the creamy dish with its intense flavor.

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