Bacalhau com Natas – A Creamy Portuguese Classic

 Why You’ll Love This Bacalhau com Natas Recipe:

  • Rich & Comforting: A traditional Portuguese dish featuring salted cod, potatoes, and a creamy sauce.
  • Nutritious & Flavorful: Packed with protein, omega-3 fatty acids, and essential vitamins.
  • Purament Twist: Uses Purament Extra Virgin Olive Oil for enhanced flavor and authenticity.

 

Today’s Bacalhau:

Bacalhau com Natas is a beloved Portuguese dish that blends the delicate, salty flavors of salted cod with a creamy sauce and crispy golden potatoes. This dish is a favorite for family gatherings, bringing warmth and tradition to the table. Here’s how to make an authentic version, enhanced with Purament Extra Virgin Olive Oil for extra depth and richness.

How long does Bacalhau com Natas Recipe takes:

Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1h15mins
Yield: 4-6 servings 

 Ingredients:

For the Cod & Potatoes:

  • 500g salted cod (bacalhau)

  • 1kg potatoes (peeled and diced)

  • 2 large onions (thinly sliced)

  • 3 cloves garlic (minced)

  • Extra Virgin Olive Oil

  • Salt and white pepper to taste

For the Creamy Sauce:

  • 200ml heavy cream
  • 200ml whole milk
  • 1 tbsp butter (optional for extra richness)
  • 1/4 tsp nutmeg
  • 1 bay leaf

Instructions:

  • Desalting the Cod: Soak the salted cod in cold water for 24-48 hours, changing the water every 8 hours to remove excess salt.
  • Cooking the Cod: After desalting, place the cod in a pot, cover with fresh water, add the bay leaf, and simmer for 10 minutes. Drain, let it cool, then flake the fish into bite-sized pieces, removing bones and skin.
  • Preparing the Potatoes: Fry the diced potatoes in hot oil until golden but not fully cooked. Drain and set aside.
  • Sautéing the Aromatics: In a large skillet, heat Purament Extra Virgin Olive Oil over medium heat. Add onions and garlic, cooking until soft and translucent.
  • Combining the Ingredients: Add the flaked cod to the skillet and mix well. Stir in the fried potatoes and season with nutmeg, white pepper, and salt if needed.
  • Making the Cream Sauce: Warm the milk and heavy cream over low heat, stirring occasionally. Add nutmeg for extra flavor.
  • Assembling the Dish: Preheat oven to 200°C (390°F). Transfer the cod mixture into a baking dish and pour the cream sauce evenly over the top.
  • Baking: Bake for 20-25 minutes, or until golden and bubbling.
  • Serving: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips and Tricks:

  • Ensure proper desalting to avoid an overly salty dish.
  • For extra flavor, drizzle additional Extra Virgin Olive Oil before serving.
  • Add cheese topping for a crispy, golden crust.

Serving Suggestions:

Enjoy this chickpea salad on its own, or pair it with whole-grain bread, hummus, or grilled vegetables for a complete meal.

Storage Instructions:

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Assemble the dish without baking, freeze for up to 2 months, then bake when ready.

Nutritional Information (Per Serving):

  • Calories: 480 kcal
  • Protein: 38g
  • Carbs: 35g
  • Fat: 22g
  • Fiber: 5g

Additional Benefits:

  • Codfish is rich in lean protein and omega-3 fatty acids.
  • Olive oil supports heart health and provides antioxidants.
  • Homemade creamy sauce avoids preservatives found in store-bought versions.

 FAQs:

Q: Can I use fresh cod instead of salted cod?
A: The dish traditionally uses salted cod, but you can substitute fresh cod by seasoning it well.

Q: Can I make this dish in advance?
A: Yes! Assemble everything in the baking dish, refrigerate for up to 24 hours, and bake when ready.

Q: How do I prevent the dish from becoming watery?
A: Simmer the cream sauce until slightly thickened before pouring it over the cod and potatoes.

Authoritative Sources:

Enjoy this Bacalhau com Natas—a timeless Portuguese dish made even better with Purament Extra Virgin Olive Oil! Let us know how you like yours. 😊