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Cod Cream Bacalhau Com Natas Recipe by Authentic Food Quest

Bacalhau Com Natas Recipe

Easy recipe for Bacalhau com natas, an emblematic Portuguese codfish dish. It is one of the most popular and tastiest cod fish dishes. This creamy oven baked dish includes shredded codfish, potatoes, sauteed onions and cream for a delicious recipe everyone will love.
5 from 6 votes
Print Pin Rate
Course: Recipes
Cuisine: Portuguese
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 1127kcal
Author: Authentic Food Quest

Ingredients 

For the bechamel sauce

Instructions

  • If you are using salted cod, start preparing the recipe two days in advance. Start by rinsing the cod with a little running water. Then, place it inside an airtight container, with a lid. Fill the container with enough water to cover the cod at least partially. Keep it inside the fridge. Every six hours, remove the cod from the fridge, drain the water, and top up again with more freshwater. This process removes the salt from the cod.
  • If you are using ready to cook cod fish pieces, start by thawing them out if they are frozen.
  • Place cod in medium sized sauce pan and add milk. Cook the cod in the milk over medium heat for approximately 10 minutes. Be very vigilant to prevent milk from boiling and spilling all over your stove top.
  • After ten minutes, strain the cod and set aside the milk now flavored with cod. We’ll use this milk in the next step to make the bechamel sauce.
  • Make the bechamel sauce
  • To make the bechamel sauce, place the butter in a frying pan over medium heat. Cook for a few minutes until the butter melts.
  • Immediately after the butter melts, add the flour, and stir until flour-butter clumps form
  • Now, add the warm milk we had previously set aside. Gently stir with a hand mixer until the flour lumps disappear. Season with nutmeg, pepper, and salt to taste,
  • Beat the mixture until you get a creamy consistency. Remove from heat and reserve.
  • Cook onions, potatoes and cod
  • Peel the onions and cut them into thin slices. And, peel and crush the garlic cloves. 
  • Peel the potatoes and cut them into cubes of about 1 inch/2cm. Clean and dry them completely.
  • Place the cod on your kitchen work space, and cut it into medium pieces.
  • Then, pour the olive oil into a large skillet over medium-high heat. When it starts bubbling, add the onion and garlic, and sauté for about 5 minutes.
  • In the same large skillet, add the dry cubed potatoes. Cook covered along with the onion and garlic for about 10 minutes. Stir occasionally.
  • In the separate pan with the creamy bechamel sauce, add in the cod pieces. Stir gently.
  • Add the potatoes and the fried onion and garlic mixture. Stir, and remove from heat.
  • Assemble the dish
  • Mix cream and grated mozzarella cheese in a small bowl.
  • In a large baking dish, place the mixture of potatoes, cream, and cod. 
  • Top with cream and grated mozzarellacheese. 
  • Place in a preheated oven and bake for about 20 minutes at 300°F /150°C.
  • Remove from the oven when the Bacalahau com natas looks golden on top.
  • Garnish with fresh parsley before serving

Notes

If it’s too liquid, you can add small amounts of flour to make the bacalhau com natas thicker.

Nutrition

Serving: 1 | Calories: 1127kcal | Carbohydrates: 57g | Protein: 52g | Fat: 78g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 825mg | Potassium: 1729mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1952IU | Vitamin C: 38mg | Calcium: 370mg | Iron: 3mg
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