Bacalhau com Natas Recipe | Creamy Portuguese Cod Comfort
Why You Will Love This Recipe
Get ready to enjoy a cozy classic with this bacalhau com natas recipe! Picture tender shredded cod layered with crispy golden potatoes, all smothered in a rich, creamy sauce. The magic happens when you combine the savory salt cod with a luscious bechamel and top it off with a bubbly cheese crust. This dish is pure comfort food that will warm your heart and satisfy your cravings.
Tips for Success
• Ensure to soak the cod fillets in water for at least 24 hours before cooking, changing the water several times to remove excess salt and achieve optimal flavor and texture.
• When preparing the béchamel sauce, whisk the flour into the olive oil over medium heat until it forms a roux, then gradually add the milk while continuously stirring to avoid lumps and achieve a creamy consistency.
• Avoid overcooking the potatoes; parboil them until just tender before layering them in the dish to ensure they retain their shape and do not turn mushy during baking.
Frequently Asked Questions
Can I substitute any ingredients in bacalhau com natas?
Yes, if you can't find cod, you can substitute with other white fish such as haddock or pollock. For a lactose-free option, you can use almond or soy milk instead of regular milk and coconut cream instead of heavy cream.
How should I store leftover bacalhau com natas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or use the microwave, but be careful not to overheat the dish to avoid drying it out.
What if my sauce is too thick or too thin?
If your sauce is too thick, you can add a little more of the reserved cooking milk while stirring until you reach the desired consistency. If it’s too thin, you can simmer it for a few more minutes until it thickens up, or add a little more flour mixed with cold milk to create a slurry, which will help thicken the sauce.
Recommended Drink Pairings
- Vinho Verde: This light and refreshing Portuguese white wine complements the creamy texture of the dish.
- Alvarinho: A full-bodied white wine with citrus notes that balances the richness of the cod and cream.
- Sparkling Water: The effervescence helps cleanse the palate between bites of the creamy bacalhau.
- Chardonnay: A medium to full-bodied wine with buttery notes that pairs well with the creamy sauce.
- Green Tea: The subtle bitterness of green tea provides a nice contrast to the richness of the dish.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
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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