Main CourseDinner

Bacalhau com Natas

Name: Bacalhau com Natas
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 600 g salted cod desalted and shredded; 700 g potato peeled and diced into small cubes; 1 pcs yellow onion thinly sliced; 2 clove garlic minced; 500 ml heavy cream; 100 ml milk; 30 g butter; 3 tbsp olive oil; 0.5 tsp nutmeg ground; 2 tbsp parsley fresh, chopped (optional); 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This classic Portuguese dish features salted codfish baked in a creamy sauce with potatoes and onions. It's a comforting and flavorful casserole perfect for a hearty meal.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 1,172 kcal

Allergen information: may contain fish and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gsalted cod, desalted and shredded
700 gpotato, peeled and diced into small cubes
1 pcsyellow onion, thinly sliced
2 clovegarlic, minced
500 mlheavy cream
100 mlmilk
30 gbutter
3 tbspolive oil
0.5 tspnutmeg, ground
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspparsley, fresh, chopped(optional)

Equipment

large frying pan · cutting board · knife · baking dish

The method

Step by step

1
If using unsalted cod, soak the salted cod in cold water for 24-48 hours, changing the water 2-3 times a day, then drain and shred it into flakes, removing any bones and skin.
Cook’s note: Proper desalting is crucial for the dish's flavor. Taste a small piece of cod to ensure it's not too salty before proceeding.
2
Preheat your oven to 190°C (375°F).
About 10 min
3
Heat the olive oil in a large frying pan or skillet over medium heat.
About 1 min
4
Add the diced potato and fry until golden brown and tender, about 10-15 minutes, then remove from the pan and set aside.
About 15 min
Cook’s note: Cook the potatoes in batches if necessary to avoid overcrowding the pan, ensuring they brown evenly.
5
In the same pan, add the butter and melt it over medium heat.
About 1 min
6
Add the sliced yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
7
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter.
8
Add the shredded salted cod to the pan with the onion and garlic, and cook for 2-3 minutes, stirring gently.
About 3 min
9
Pour in the heavy cream and milk, then add the ground nutmeg, salt, and black pepper.
About 1 min
Cook’s note: Taste and adjust seasoning as needed, remembering the cod may still contribute some saltiness.
10
Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
About 5 min
11
Carefully fold in the fried potato cubes into the cod and cream mixture.
About 1 min
12
Transfer the mixture to a baking dish.
About 1 min
13
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
About 25 min
Cook’s note: For an extra crispy top, you can briefly broil it for the last few minutes, watching carefully to prevent burning.
14
Garnish with fresh chopped parsley, if desired, and serve hot.

Per serving

Nutrition

35%Score

Calories: 1,172.4kcal
Protein: 101.9g
Carbs: 39.9g
Fat: 66.6g
Fibre: 4.8g
Sugar: 8.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Bacalhau com Natas in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.