Bacalhau com Natas
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
Converted for display; the recipe amounts stay equivalent.
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 salted cod, soak it 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
- 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
Store leftover Bacalhau com Natas in an airtight container in the refrigerator.
Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.
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