Can I prepare this dish ahead of time?
You can prepare the cod and cream sauce mixture a day in advance and store it in the refrigerator. Fry the potatoes and assemble the dish just before baking for the best results.
LUNCH
Bacalhau com Natas with Crispy Fried Potatoes
This classic Portuguese dish features tender, flaky cod baked in a rich, creamy sauce, topped with crispy fried potatoes. It's a comforting and flavorful meal perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Rinse the desalted cod thoroughly. Place it in a pot with cold water, bring to a boil, and simmer for 10 minutes. Drain, let cool slightly, then flake the cod, removing any skin and bones.
02
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
03
Stir in the flour and cook for 1 minute, creating a roux. Gradually whisk in the heavy cream, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5 minutes, or until thickened. Stir in the nutmeg and season with salt and pepper to taste. Fold in the flaked cod.
04
While the sauce simmers, heat 1 cup of vegetable oil in a deep pan over medium-high heat until it reaches 350°F/175°C. Carefully add the potato cubes and fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
05
Pour the cod and cream mixture into an oven-safe baking dish. Evenly spread the crispy fried potatoes over the top of the cod mixture.
06
Bake in a preheated oven at 375°F/190°C for 20-25 minutes, or until the top is golden brown and bubbly. Garnish with fresh chopped parsley before serving.
About This Recipe
This classic Portuguese dish features tender, flaky cod baked in a rich, creamy sauce, topped with crispy fried potatoes. It's a comforting and flavorful meal perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a splash of white wine to the onion and garlic mixture before adding the flour. Ensure your cod is properly desalted to avoid an overly salty dish. The potatoes can be fried in batches to ensure even crispiness.
Easy Substitutions
If salted cod is unavailable, you can use fresh cod fillets, poaching them gently in milk or water before flaking. For a lighter sauce, use half-and-half instead of heavy cream, though the texture will be less rich. Sweet potatoes can be used instead of regular potatoes for a different flavor profile.
Storage & Reheating
Store any leftover Bacalhau com Natas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F/150°C until warmed through, or in the microwave, though the potatoes may lose some crispiness.
Serving Suggestions
Serve this Bacalhau com Natas with a simple green salad dressed with vinaigrette to cut through the richness. A side of crusty bread is perfect for soaking up the creamy sauce. For a complete Portuguese experience, pair it with a crisp white wine like Vinho Verde.
Common Mistakes
Not desalting the cod properly: This will result in an overly salty dish. Ensure you follow the desalting instructions carefully. Overcooking the cod: Cod can become tough and dry if cooked for too long. Simmer it just until it flakes easily. Lumpy cream sauce: Whisk the flour and cream gradually and continuously to achieve a smooth, velvety sauce. Soggy potatoes: Ensure the oil is hot enough for frying and don't overcrowd the pan to get truly crispy potatoes.
Frequently Asked Questions
What kind of potatoes are best for frying?
Starchy potatoes like Russet or Maris Piper work best for achieving crispy fried potatoes.
Can I freeze Bacalhau com Natas?
While technically possible, the texture of the potatoes and cream sauce may change upon thawing and reheating. It's best enjoyed fresh or refrigerated for a few days.
MORE TO KNOW
Desalting bacalhau is a crucial step for this recipe. Start by rinsing the cod under cold running water to remove surface salt. Then, submerge it in a large bowl of cold water, skin-side up, and refrigerate. Change the water every 6-8 hours for at least 24-48 hours, depending on the thickness of the cod. The cod should feel pliable and taste less salty when a small piece is tested. This process ensures the cod is tender and flavorful without being excessively salty.
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