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Bacalhau com natas Portuguese cod casserole dish
Creamy baked cod with potatoes and a crispy cheese topping

Bacalhau com natas (Portuguese creamy cod bake)

Author: Flavelo
Recipes Main Courses
In Portugal, there is supposedly a cod recipe for every day of the year, but 'Bacalhau com natas' is arguably the most popular festive dish. This is a marriage of cod, fried potatoes, and creamy béchamel, a kind of rich, fishy potato bake. The contrast of salty fish and sweet cream makes it unforgettable.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 day 1 hr 10 mins
🍽️ Servings 6 servings
🔥 Calories 720 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Large bowl for soaking
  • Baking dish (Glass)
  • Frying pan

Allergen Information

⚠️ Fish
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Boil the soaked cod in water for 10 minutes, then remove skin and bones. Flake into pieces.

Tip: Don't throw away the cooking water, you can use it for the béchamel instead of milk for a more intense flavour.
2 ✓

Dice the potatoes and par-fry in oil (just until they soften slightly, not crispy).

Tip: They don't need to be fully cooked, they will finish in the oven.
3 ✓

Sauté the onion and garlic in olive oil, then toss with the fish pieces.

Tip: Let the flavours meld.
4 ✓

Make the béchamel: melt the butter, stir in the flour (white roux), then whisk in the milk and cream. Cook until thick, season with pepper and nutmeg.

Tip: Nutmeg is the soul of béchamel.
5 ✓

In a bowl, mix the potatoes, the oniony fish, and two-thirds of the sauce. Pour into a baking tray. Spread the remaining sauce on top, sprinkle with cheese.

Tip: This ensures every bite is juicy.
6 ✓

Bake at 200°C for 25 minutes until golden brown.

Recipe FAQ

How long should I soak it?
Salted cod (clipfish) must be soaked! Minimum 24 hours, changing the water 3-4 times, in the fridge. If you skip this, it will be inedibly salty.

Ingredients

  • 500 g Salted, dried cod (or fresh if unavailable)
  • 800 g Potatoes
  • 2 Red onion
  • 2 cloves Garlic
  • 250 ml Double cream (30%)
  • 250 ml Milk
  • 50 ml Olive oil
  • 40 g Butter
  • 20 g Flour
  • 100 g Grated cheese
  • 1 pinch Nutmeg
  • 1 bunch Parsley