Bacalhau Com Natas – Portuguese Cod in Cream Sauce

Summary

Ingredients

• 2 fish (bacalhau - dried, salted stockfish, approx. 10 x 5 cm)
• water for soaking
• 750 g potato (s), waxy
• 2 large onions
• olive oil
• 0.5 ½ lemon (n)
• 2 bay leaves
• Piri-Piri or chilli powder
• pepper
• 1 shot white or red wine can be left out
• 3 teaspoons butter
• 4 ½ teaspoons flour
• 1 ½ cup milk
• 1 cup whipped cream
• 1 tablespoon crème fraîche
• breadcrumbs
• salt and pepper
• nutmeg
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Soak the bacalao in cold water in the refrigerator for at least 24 hours, changing the water several times to desalinate it. Place the bacalao in a saucepan with cold water and 2 bay leaves. Bring to a simmer over medium heat and cook for 10-15 minutes. Drain in a colander, reserving the bay leaves.
2. Tear the drained bacalao into small pieces by hand, removing the bones but retaining the skin. Set aside.
3. Cut the 2 large onions into rings. Heat olive oil in a pan over medium heat. Add the onions and reserved bay leaves, cooking until the onions are golden yellow. Add the piri-piri, pepper, and wine, continuing to cook until the liquid evaporates. Remove the bay leaves and add the shredded bacalao, heating for 2 minutes. Pour the juice of half a lemon over the mixture and set aside.
4. Peel the 750 g of potatoes and cut into thin sticks. Heat olive oil in a pan over medium-high heat. Fry the potatoes until almost tender with a slight firmness remaining. Add salt to taste and set aside. Preheat the oven to 200°C (392°F).
5. Warm the 1½ cup milk in a small saucepan over low heat. In another saucepan, melt the 3 teaspoons of butter over low heat. Add the 4½ teaspoons of flour and stir constantly with a whisk for 2 minutes. Gradually pour in the warmed milk while stirring constantly. Increase heat to medium and continue stirring until the mixture thickens. When it comes to a boil, remove from heat. Season with salt, pepper, and nutmeg to taste. Fold in the 1 cup whipped cream and 1 tablespoon crème fraîche.
6. Grease a baking dish with the fat. Layer the fried potatoes and the onion-fish mixture in the dish. Pour the béchamel sauce over top. Sprinkle breadcrumbs over the sauce. Bake in the preheated oven at 200°C (392°F) for 20 minutes until golden. Serve with wine or beer.