Bacalhau com Natas

Name: Bacalhau com Natas
Cook time: 115 min
Total time: 115 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 600g Salt Cod, bacalhau; soaked and desalted; skin and bones removed; 1 kg Potatoes, peeled and cut into 1–1.5 cm cubes; 2 medium Onions, thinly sliced; 3 cloves of Garlic, minced; 3 tbsp Olive Oil; 40g Butter; 3 tbsp All-purpose Flour, about 30 g; 500ml Whole Milk; 200ml Heavy Cream, natas; 1 leaf of Bay Leaf; 100g Mild Melting Cheese, grated (e.g., queijo flamengo or similar); Some Vegetable Oil, for frying the potatoes; Some Pepper (Black), to taste; Some Salt, to taste (use sparingly; cod is salty); 0 pinch of Ground Nutmeg

Bacalhau com Natas is a rich, comforting Portuguese casserole of flaky salted cod layered with tender potatoes and a creamy béchamel, finished with melty cheese and a golden top. It balances savory cod and sweet caramelized onions with silky cream and a hint of nutmeg for a homey, elegant dish perfect for family dinners or special occasions.

Bacalhau com Natas is a rich, comforting Portuguese casserole of flaky salted cod layered with tender potatoes and a creamy bécham... Show more

Traditional Portuguese Recipe

Health Grade

C+ · Balanced

Rating

4.1

Time

1 hr50 min

Price

3,60 €

Calories

1110 kcal

high protein

low sugar

kid friendly

comfort food

Method

Desalt the cod

If your Salt Cod still needs desalting, cover it with cold water in the fridge for 24 hours, changing the water a few times. Drain it well, pat it dry, and remove any skin or bones left behind.

Prep the vegetables

Peel the Potatoes and cut them into 1–1.5 cm cubes, thinly slice the Onion, mince the Garlic, and, if the Mild Melting Cheese is still in a block, grate it and keep it chilled for the topping.

Poach the cod

Bring a pot of water to a gentle boil, add the cod, and simmer for 8 minutes until it flakes easily at the center. Lift it out, let it cool just enough to handle, then flake it into large pieces and set it aside.

Fry the potatoes

Heat enough Vegetable Oil in a deep pan or fryer to let the potato cubes move freely. Fry the potatoes in batches until they are pale gold and tender on the outside, about 6 minutes per batch, then lift them out to paper towels and let them drain.

Cook the onion base

Warm Olive Oil in a large skillet over medium heat, then cook the onion with a pinch of Salt until soft and translucent, 8 to 10 minutes. Add the garlic and cook for 1 minute more, just until fragrant. Stir in the flaked cod, season with Pepper (Black), and taste before adding any more salt, since the cod already brings plenty of it.

Make the béchamel

In a saucepan, melt Butter over medium heat, then whisk in the All-purpose Flour and cook the roux for 2 minutes without letting it brown. Slowly whisk in the Whole Milk a little at a time until smooth, then keep stirring until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in the Heavy Cream, Bay Leaf, and a little Ground Nutmeg, then simmer for 2 minutes more and remove the bay leaf.

Preheat the oven

Heat the oven to 200° C and set out a medium casserole dish.

Assemble and bake

Fold the potatoes into the cod-and-onion mixture, stir in about three-quarters of the béchamel, and spread it in the casserole dish. Spoon the remaining sauce over the top, scatter the grated cheese evenly over the surface, and bake for 20 to 25 minutes until bubbling at the edges and golden on top.