Codfish with Cream ~ Bacalhau com Natas

Photo by Priscillakittycat, Recipe by Carla Schulz

Photo by Priscillakittycat, Recipe by Carla Schulz (On YouTube)

I tried this dish for the first time in Portugal.  It’s very impressive.  If you plan to entertain guests on a particular evening and need a one dish meal that will have people rubbing their Buddha bellies, this is it.  You can serve a salad on the side, if you’d like.

The Codfish with Cream can also be a Sunday afternoon dish with a soccer match to follow.  I searched the internet for some “how to” videos and found a few.  Around 12 noon I chose the one that seemed less complicated…then went to the supermarket to pick up the missing ingredients.  At 1:30 p.m. I began to prep and by 4:00 p.m. we were enjoying ourselves at the table.  It’s a really good recipe.  Will definitely make this one again.

Ingredients

Salted and dried codfish, soaked in water overnight.  Change the water at least 3 times to re-constitute and remove the salt.
1 kg potatoes, cut into cubes or rectangles
2 onions, halved and sliced
125 ml olive oil
200 ml of the water you used to cook the codfish
250 ml milk
250 ml whipping cream
40 g flour
40 g butter
Enough oil to fry the potatoes
Enough grated cheese to cover the dish

First cut all the ingredients as directed above (potatoes, onions, garlic).  Set aside.  Lay the codfish filets in a pot that has a lid.  Then pour boiling hot water over the codfish-enough to cover the fish.  Cover with the lid and let stand for 20 minutes.  Meanwhile you can lightly fry the potatoes and place them on paper towels to drain.  The potatoes shouldn’t be crispy or golden.  They should just fry enough to soften.  Now heat the olive oil in a separate pan and add the onions and garlic.  Cook until the onions are soft, stirring occasionally.  Turn off the heat and set aside. Remove the codfish from the water and break into pieces.  Set aside the codfish as well as the water.

To make the Bechamel Sauce, place the butter in a pot and let melt.  Once melted, add the flour and stir well.  Begin adding the codfish water, little by little and stir continuously.  When the mixture looks like a paste or mashed potatoes, add the milk.  Stir and add the whipping cream.  Stir until the sauce thickens a bit.  Add some nutmeg. Stir.  Turn off the heat and set aside.

Preheat the oven to 375F.  Lightly saute the codfish in some of the oil that comes from the onions.  Add the onions, then the potatoes.  Stir and saute for about 6 minutes.  Add half the Bechamel Sauce and stir.  Pour the codfish mixture into an oven-safe dish, pour on some more of the Bechamel Sauce and top with grated with cheese.  Cook on 375F until golden on top.  Serve and enjoy!


Provei este prato pela primeira vez no Portugal.  Que delicia.  Tá aqui um prato bom para servir num jantar de amigos ou numa tarde de domingo…antes (ou depois) dum jogo de futébol.  Se quizer pode servir com uma salada simples.  Não precisa de mais nada.  Dá para fazer este prato em poucas horas.

Ingredientes

Bacalhau (coloque de molho na agua durante a noite para tirar o sal)
1 kg de batatas cortadas em cubos ou em retangulos
2 cebolas partidas no meio e fatiadas
125 ml olive oil
200 ml da água em que foi cozido o bacalhau
250 ml de leite
250 ml de creme de leite
40 g farinha de trigo
50 g manteiga
Suficiente azeite para fritar as batatas
Suficiente queijo ralado para cubrir o prato na hora de assar

Primeiro corte todos os ingredientes como mencionado acima.  Coloque as postas de bacalhau numa panela funda e cubra com água fervida.  Cubra a panela com a tampa e deixe durante 20 minutos.  Enquanto isso frite as batatas no azeite até ficarem moles mas não deixe dourar.  Coloque no papel toalha para escorrer.  Esquente o azeite de oliva numa outra panela e coloque o alho e a cebola para amolecer.  Desligue o fogo.

Retire o bacalhau da água e desfaça as postas.  Deixe de um lado.  Reserve a água.

Para fazer o molho Bechamel, coloque a manteiga numa panela no fogo e deixe derreter.  Adicione a farinha e misture sem parar.  Adicione a farinha e continue misturando.  Adicione a água em que cozinhou o bacalhau, misture até ficar consistente.  Depois adicione o leite e em seguida o creme de leite.  Misture até engrossar um pouco.  Jogue um pouco de noz moscada no molho, misture e retire do fogo.

Aqueça o forno (375F).  Refogue o bacalhau rapidamente, com um pouco do óleo em que cozinho a cebola.  Adicione as batatas e a cebola.  Misture durante uns 5 minutos.  Adicione a métade do molho bechamel.  Misture e coloque numa travessa/pyrex.  Cubra com mais molho bechamel e coloque queijo ralado por cima.  Asse no forno até dourar por cima.  Sirva e desfrute!!

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