Portuguese Cod with Cream (Bacalhau com Natas)

This cod with cream is for all those who like creamy baked recipes! When we have friends or family over for dinner, it's one of those recipes that I always remember to make! It doesn't take much work, it's super tasty and has an excellent presentation!

It's a comforting and homemade recipe full of flavors that everyone loves! After trying this delicious meal, we suggest for dessert this traditional Tigelada (3-Ingredient Portuguese dessert), Camel's drool, Creamy rice pudding with condensed milk or this Creamy chocolate mousse.

If you liked this recipe and are looking for more delicious baked recipes, you will definitely like this delicious Roasted pork loin with chestnuts, Easy tuna casserole, Baked chicken with lemon and garlic sauce or these tasty Baked hake fillets.

HOW TO MAKE PORTUGUESE COD WITH CREAM (BACALHAU COM NATAS)

Step 1: Cook the cod in a saucepan with water for 6 to 7 minutes. Turn off the heat and drain the cod with a skimmer. Let cool slightly and remove the skin and bones. Flake the cod with a fork and set aside.

Step 2: Peel and wash the potatoes. Cut the potatoes into cubes, season with salt and fry in hot oil (don’t fry too much). Turn off the heat and transfer the potatoes to a paper towel-lined plate to drain the excess oil.

Step 3: In a large saucepan, add the olive oil, chopped onion and the chopped garlic. Sauté over low heat until the onion start to turn slightly golden brown, stirring occasionally.

Step 4: Add the potatoes and cod and season with pepper. Stir gently with a wooden spoon and cook for about 4 to 5 minutes, stirring occasionally.

Step 5: Preheat the oven to 180ºC (350ºF).

Step 6: In a medium bowl, combine the béchamel sauce, cream, lemon juice and nutmeg.

Step 7: Place the potatoes and cod mixture in a baking dish. Pour over the béchamel mixture and sprinkle with grated cheese.

Bake for about 35 to 40 minutes or until golden brown.

Step 8: Turn off the oven and serve.

RECIPE TIPS

1. If it starts to brown too much, reduce the oven temperature or cover with aluminum foil.

2. If you have any leftovers, store the cod with cream in the refrigerator in an airtight container (to prevent the growth of microorganisms). Can be stored in the refrigerator for up to 2 to 3 days.

HOW TO DESALT COD

1. Rinse the cod under cold water.

2. Place the cod with the skin facing up in a large bowl and cover it with cold water.

3. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.

4. After 24 hours, taste a small piece of the cod to check for saltiness. If it is still too salty, continue soaking and changing the water until it reaches your desired level of saltiness.

5. The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.

Portuguese Cod with Cream (Bacalhau com Natas)

This cod with cream is a simple, comforting and creamy recipe, prepared with typical Portuguese ingredients! Bake until golden brown!

4.33 from 3 reviews

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by Pedro Barbosa
Category:Cod, Main dishes, Recipes, Traditional Portuguese recipes, Videos
Cuisine: Portuguese
Difficulty: Easy
Servings: 4
Prep Time:15 m
Cook Time:60 m
Total Time:1:15 h
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Ingredients
• 800 grams (1 3/4 pounds) salt cod, soaked for 24 hours
• 1.2 kg (2 2/3 pounds) potatoes
• 1 large onion
• 3 cloves of garlic
• 200 ml (1/2 pint (236 ml)) whipping cream
• 1/2 teaspoon pepper
• Salt (to taste)
• 75 ml (1/3 cup) olive oil
• 1/2 teaspoon nutmeg
• Juice of half lemon
• 200 grams (7 ounces) grated Parmesan cheese (or grated mozzarella cheese)
• 300 ml (1 1/3 cups) Béchamel sauce
Directions
1. Cook the cod in a saucepan with water for 6 to 7 minutes. Turn off the heat and drain the cod with a skimmer. Let cool slightly and remove the skin and bones. Flake the cod with a fork and set aside.
2. Peel and wash the potatoes. Cut the potatoes into cubes, season with salt and fry in hot oil (don’t fry too much). Turn off the heat and transfer the potatoes to a paper towel-lined plate to drain the excess oil.
3. In a large saucepan, add the olive oil, chopped onion and the chopped garlic. Sauté over low heat until the onion start to turn slightly golden brown, stirring occasionally.
4. Add the potatoes and cod and season with pepper. Stir gently with a wooden spoon and cook for about 4 to 5 minutes, stirring occasionally.
5. Preheat the oven to 180ºC (350ºF).
6. In a medium bowl, combine the béchamel sauce, cream, lemon juice and nutmeg.
7. Place the potatoes and cod mixture in a baking dish. Pour over the béchamel mixture and sprinkle with grated cheese. Bake for about 35 to 40 minutes or until golden brown.
8. Turn off the oven and serve.
Portuguese Cod with Cream (Bacalhau com Natas)
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 808
Total Fat 38 g(58%)
Saturated Fat 14 g(71%)
Cholesterol 172 mg(57%)
Sodium 513 mg(21%)
Total Carbohydrate 62 g(21%)
Protein 55.5 g