Bacalhau com natas (codfish with cream) is a fan favourite that makes everyone fall for salted codfish. Hearty, simple and comforting, it is one of the most loved codfish dishes in Portugal.
Ingredients (serves 2)
- 400 g salted codfish
- 2 large potatoes
- 2 medium onions
- 3 garlic cloves
- 1 litre semi-skimmed milk
- 200 ml whipping cream
- 100 g melting cheese
- 100 g spinach
- 1 teaspoon flour or starch
- Olive oil
- Dried bay leaf
- Parsley, salt and pepper, to taste
Instructions
- Cook the codfish in the milk for 15 minutes over medium heat. Take the codfish out and keep the milk.
- Cut the potatoes into small cubes and deep-fry them until golden but not fully crispy. Drain and set aside.
- Pour a generous amount of olive oil into a large frying pan. Add the onion, sliced into thin rings, a pinch of salt and the bay leaf. Cook over medium heat until soft, then add the minced garlic and lower the heat.
- Remove the skin and bones from the codfish and flake it. Add it to the pan with the spinach and raise the heat.
- When the spinach has wilted, add the flour and about 100 ml of the cooking milk. Stir until you get a creamy texture.
- Turn off the heat, add the potatoes, mix well and transfer everything to an oven dish.
- Top with the cheese and the cream and grill in the oven until golden. Serve with a light salad.
Download the Codfish with Cream recipe (PDF)
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