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Bacalhau com Natas served
Creamy Portuguese cod with cream sauce and cheese

Bacalhau com natas

Author: Flavelo
Recipes Main Courses
Portugal's national dish, 'cod with cream'. The trick lies in the combination of béchamel sauce and cream, which envelops the salty, fibrous fish in a silky, gratinated duvet. Here, the potato is not a side dish but provides the structure of the meal.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Large pot for the fish
  • Frying pan for the sauce
  • Baking dish

Allergen Information

⚠️ Fish
⚠️ Milk
⚠️ Gluten

Instructions

1 ✓

Boil the soaked cod in hot water for 10 minutes, then drain (reserve a little of the liquid). Remove skin and bones, and flake the meat.

Tip: The fish fibres separate under heat, making it easy to debone.
2 ✓

Dice the potatoes and fry them in plenty of oil (or parboil) until semi-soft, but do not fry until completely crisp as they will soften further in the oven.

Tip: Pre-frying seals the potato surface so it doesn't soak up all the sauce, maintaining its texture.
3 ✓

Sauté the onions and garlic in olive oil, add the fish, and fry together for a few minutes.

Tip: The sweetness of the onion counterbalances the saltiness of the fish.
4 ✓

Prepare the béchamel: melt the butter, stir in the flour (white roux), then gradually pour in the milk and cream. Cook until thickened.

Tip: The starch granules in the flour open up in the hot fat and thicken the sauce by absorbing liquid (gelatinisation).
5 ✓

Combine the fish mixture, potatoes, and sauce. Pour into a baking tray, sprinkle with cheese, and bake at 180°C for 25 minutes until the top is golden brown.

Tip: Gratinating (browning with cheese) gives the dish its final, complex flavour.

Recipe FAQ

It turned out too salty, what should I do?
Salted cod (bacalhau) must be soaked thoroughly (at least 24 hours, changing water multiple times). If it's still salty, increasing the amount of potatoes and cream can tone it down.

Ingredients

  • 500 g Salted cod (soaked!)
  • 500 g Potatoes
  • 2 pcs Onions (sliced)
  • 2 cloves Garlic
  • 50 ml Olive oil
  • 200 ml Double cream (min. 30%)
  • 200 ml Milk
  • 2 tbsp Plain flour
  • 50 g Butter
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 100 g Cheese (e.g., Parmesan or Emmental)