Bacalhau com Natas

Bacalhau com Natas is a classic Portuguese dish that translates to “Cod with Cream.” It’s a comforting casserole made with salted cod, creamy béchamel sauce, and often layered with potatoes and onions. Here’s a delicious recipe for making Bacalhau com Natas:

Ingredients:

• 500g (1 lb) salted cod (bacalhau)
• 4 large potatoes, peeled and thinly sliced
• 1 large onion, finely chopped
• 3-4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup grated Parmesan cheese (or Portuguese cheese like Queijo São Jorge)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Optional: 1/4 teaspoon nutmeg for added flavor

Instructions:

1. Prepare the Cod:

• Desalting the Cod: Soak the salted cod in cold water for 24-48 hours, changing the water several times to remove excess salt. After soaking, drain and pat dry.
• Cook the Cod: Place the cod in a pot of water and bring to a gentle simmer. Cook for about 10-15 minutes until the cod flakes easily with a fork. Remove from water, let cool slightly, and then remove any bones and skin. Flake the cod into bite-sized pieces.

2. Prepare the Potatoes:

• Fry Potatoes: In a large skillet or deep frying pan, heat some olive oil over medium heat. Fry the thinly sliced potatoes in batches until golden and crispy. Remove from the pan and drain on paper towels. Season with a little salt. Set aside.

3. Make the Béchamel Sauce:

• Cook Onions and Garlic: In a saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Make Roux: In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and cream, and cook, stirring constantly, until the sauce is smooth and thickened. Season with salt, pepper, and a pinch of nutmeg if desired.

4. Assemble the Casserole:

• Layer Ingredients: In a large baking dish, layer half of the fried potatoes. Spread the flaked cod over the potatoes. Pour half of the béchamel sauce over the cod. Add the remaining potatoes on top and pour the remaining béchamel sauce over everything.
• Add Cheese: Sprinkle the grated Parmesan cheese over the top.

5. Bake:

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Bake: Bake the casserole for about 30-35 minutes, or until the top is golden and bubbly.

6. Garnish and Serve:

• Garnish: Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley.

Tips:

• Potatoes: If you prefer, you can use pre-cooked potatoes to save time, or even skip frying and use roasted or boiled potatoes.
• Sauce Consistency: If the béchamel sauce gets too thick, you can adjust it with a bit more milk or cream to reach the desired consistency.
• Flavor Variations: You can add other ingredients like peas or bell peppers to the casserole for additional flavor and texture.

Enjoy your rich and creamy Bacalhau com Natas!