This creamy Portuguese cod with cream (bacalhau com natas) is an easy oven-baked recipe made with cod, potatoes, béchamel sauce, cream, and Parmesan cheese. Ready in under 1 hour, it’s a comforting traditional dish, prepared with simple ingredients and full of flavor.
Portuguese cod with cream (Bacalhau com Natas) is one of the most popular recipes in Portugal. Made with salt cod, fries, béchamel sauce and heavy cream, this oven-baked recipe is perfect for family dinners or special occasions. It’s easy to prepare and offers rich, comforting flavors in every bite.
Whenever we have friends or family over for dinner, this is one of the recipes I always choose to make. It’s simple to prepare, full of flavor, and its stunning presentation always impresses everyone at the table. For dessert I suggest this traditional Tigelada (3-Ingredient Portuguese dessert), a simple Camel's drool, Creamy rice pudding with condensed milk or this Creamy chocolate mousse.
Looking for delicious family lunch ideas? Try this delicious Roasted pork loin with chestnuts, Easy tuna casserole, Baked chicken with lemon and garlic sauce or these tasty Baked hake fillets. Perfect dishes for a comforting and flavorful meal. You can also find this recipe in 25 Best Cod Recipes you Need to Try!
What Is Creamy Baked Cod (Bacalhau com Natas)?
It's a classic recipe made with flaky cod, french fries, béchamel sauce, cream and Parmesan cheese, all baked together until golden brown. It’s one of the most popular Portuguese.
Ingredients For Creamy Baked Cod Recipe (Bacalhau com Natas)
Here you'll find all the ingredients needed to make this recipe:
- Cod - Salt cod, soaked for 24 hours. Flaked cod.
- Potatoes - Diced French fries.
- Whipping cream and béchamel sauce - For the sauce. Adds flavor and creaminess to the recipe.
- Pepper - To season the potato and cod mixture.
- Salt - To season the fries.
- Olive oil, chopped onion and chopped garlic - To sauté and flavor.
- Lemon juice and nutmeg - Ingredients to season the sauce.
- Grated Parmesan cheese (or grated mozzarella cheese) - Adds flavor and creaminess.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Creamy Baked Cod Recipe (Portuguese Cod with Cream)
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.
TIPS
1. Use fresh cod if you can’t find salted cod. While it’s not the traditional method, it’s a quicker alternative and tastes just as delicious.
2. Cover the entire baking dish with a uniform layer of grated cheese, ensuring every corner is well coated.
3. Don’t overcook the fish. Cook the cod over low heat for about 4 to 5 minutes.
4. If it starts to brown too much, reduce the oven temperature or cover with aluminum foil.
FAQs
Can I use fresh cod instead of salted cod?
Yes, you can use fresh cod instead of salted cod. It works perfectly and saves time since there’s no need to soak it. However, keep in mind that salted cod has a stronger, more traditional flavor.
Can I store in the refrigerator?
Store the creamy baked cod in an airtight container in the fridge for up to 2 to 3 days.
Do I need to soak salt cod?
Yes, salt cod must be soaked in water for 24–48 hours. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.
You May Also Like
- Cod with potatoes
- Portuguese style baked fish
- Easy baked salmon with lemon mustard sauce
- Cod with mayonnaise
- Baked cod rice
- Baked fish with lemon and thyme
- Cod lasagna
- Rice with cod and peas
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Creamy Baked Cod Recipe (Bacalhau com Natas)
This creamy Portuguese cod with cream (bacalhau com natas) is an easy oven-baked recipe made with cod, potatoes, béchamel sauce, cream, and Parmesan cheese. Ready in under 1 hour, it’s a comforting traditional dish, prepared with simple ingredients and full of flavor.
4.33 from 3 reviews
- 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)) heavy 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
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 180ºC (350ºF).
- In a medium bowl, combine the béchamel sauce, cream, lemon juice and nutmeg.
- 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.
- Turn off the oven and serve.
