Bacalhau com Natas Recipe: Creamy Portuguese Cod Comfort
This authentic bacalhau com natas recipe delivers the ultimate creamy Portuguese cod experience by layering tender shredded fish with crisp golden potatoes and a velvety cream sauce. Achieving the perfect Portuguese baked cod with cream requires balancing the savory salt cod with a rich bechamel base and a bubbling cheese crust to create the definitive version of this classic comfort dish.
Ingredients
Directions
- Cook the cod in the milk until tender.
- Peel the potatoes, cut them into medium cubes, and fry until golden.
- Remove the cooked cod from the milk and set the liquid aside for the sauce.
- Clean the cod by removing skin and bones then shred the flesh by hand.
- Sauté sliced onions in olive oil in a large pot until soft and translucent.
- Fold in the shredded cod and stir to combine flavors.
- Stir in the flour constantly while gradually adding enough reserved cooking milk to cover the fish.
- Simmer the mixture briefly then remove from heat.
- Mix in the fried potatoes, half of the heavy cream, and a handful of grated cheese.
- Transfer the mixture to a buttered pyrex dish and pour the remaining cream over the surface.
- Stir lightly with a fork and top with a generous layer of grated cheese.
- Bake for 20 minutes at 180°C or 350°F until the top is bubbly and brown.
- Garnish with fresh chopped parsley and serve alongside a crisp green salad.
Adapted from a Recipe by: Receitas de Portugal
Nutritional Facts (Per Serving)
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