Of course! Bacalhau com Natas (Cod with Cream) is arguably Portugal’s most famous and beloved cod dish. It’s the ultimate comfort food – creamy, savory, and rich, with a beautiful golden, cheesy top.
Here is a traditional recipe that will guide you through the process.
Bacalhau com Natas (Cod with Cream)
This is a baked casserole dish that combines salted cod with a creamy sauce made from potatoes, onions, and a béchamel base, finished with a gratinated cheese top.
Ingredients:
· 1.5 lbs (700 g) dried salted cod (bacalhau)
· 1.5 lbs (700 g) potatoes (Yukon Gold or similar waxy potatoes), peeled and cubed
· 2 large onions, thinly sliced
· 4 cloves garlic, minced
· 1/2 cup (115 g) unsalted butter
· 1/2 cup (60 g) all-purpose flour
· 2 cups (475 ml) whole milk, warmed
· 1 cup (235 ml) heavy cream (natas)
· 1 whole bay leaf
· A pinch of freshly grated nutmeg
· Olive oil, for frying
· 1 cup (100 g) shredded cheese (a mix of mozzarella and Parmesan is perfect)
· Salt and white pepper to taste (be careful with salt, as the cod is already salty)
· Chopped fresh parsley, for garnish
Instructions:
Step 1: De-Salting the Cod (Start 24-48 Hours Ahead)
- Place the dried, hard slab of cod in a large bowl of cold water, skin-side up. Cover and refrigerate.
- Change the water 3-4 times over 24 to 48 hours. The longer it soaks, the less salty it becomes. Taste a small piece after 24 hours to check the salt level.
Step 2: Cooking the Components
- Cook the Cod: After soaking, drain the cod. Place it in a pot, cover with fresh water or milk, and bring to a gentle simmer. Poach for about 10-15 minutes until it flakes easily. Drain, let it cool, then remove any skin and bones. Flake the fish into large chunks and set aside.
- Cook the Potatoes: While the cod is cooking, boil the cubed potatoes in salted water until just tender (about 10 minutes). They should be cooked but not mushy. Drain well.
- Sauté the Aromatics: In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the sliced onions and cook until soft and translucent, about 10 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from the skillet and set aside.
Step 3: Making the Cream Sauce (Béchamel Base)
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to cook out the raw flour taste. This is your roux.
- Gradually add the warm milk, whisking continuously to prevent lumps. Add the bay leaf.
- Continue to cook, whisking, until the sauce thickens and comes to a gentle simmer.
- Remove from heat. Take out the bay leaf. Stir in the heavy cream and the grated nutmeg. Season with white pepper. Taste before adding any salt.
Step 4: Assembling the Casserole
- Preheat your oven to 400°F (200°C).
- In a large bowl, gently combine the flaked cod, cooked potatoes, and sautéed onions and garlic.
- Pour the creamy sauce over the mixture and fold everything together gently until evenly coated.
- Transfer the mixture to a buttered baking dish (a 9×13 inch / 23×33 cm dish works well).
- Sprinkle the top evenly with the shredded cheese.
Step 5: Baking and Serving
- Bake for 25-35 minutes, or until the top is bubbly and beautifully golden brown.
- Let it rest for 5-10 minutes after removing it from the oven. This allows it to set slightly.
- Garnish with chopped fresh parsley and serve hot.
Chef’s Tips for an Authentic Taste
· The Cod is Key: Using good-quality bacalhau is essential for the authentic flavor and texture. Don’t substitute fresh cod; it will be too bland and fall apart.
· Don’t Over-soak: While you need to remove the salt, over-soaking can also remove all the flavor. 24 hours is often sufficient. Taste as you go!
· Golden Top: For an extra crispy, golden top, you can finish it under the broiler for the last 2-3 minutes (watch it carefully!).
· Make-Ahead: You can assemble the entire casserole a day ahead, cover, and refrigerate. Add 10-15 minutes to the baking time if baking straight from the fridge.
Enjoy this taste of Portugal! Bom apetite!