Bacalhau com Natas is a traditional Portuguese dish that combines the delicious flavors of codfish and cream. It’s a comforting and satisfying meal that is sure to please any seafood lover. In this post, I will share with you an authentic recipe for Bacalhau com Natas, along with step-by-step instructions on how to prepare it.
Bacalhau com Natas Recipe
Ingredients:
- 500g of codfish
- 500g of potatoes
- 2 onions
- 3 cloves of garlic
- 200ml of heavy cream
- 100ml of milk
- 50g of butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- Start by soaking the codfish in cold water for 24 hours, changing the water every 6 hours. This will remove the excess salt.
- After soaking, drain the codfish and remove any skin and bones. Cut it into small pieces.
- Peel the potatoes and cut them into thin slices.
- In a large pan, boil the potatoes in salted water until they are tender. Drain and set aside.
- Meanwhile, finely chop the onions and garlic.
- In a separate pan, melt the butter and sauté the onions and garlic until they are translucent.
- Add the codfish to the pan and cook for a few minutes until it starts to flake.
- In a bowl, mix the cream and milk together.
- Layer half of the cooked potatoes in a baking dish.
- Top with the codfish and onion mixture.
- Pour the cream and milk mixture over the codfish.
- Add the remaining potatoes on top.
- Season with salt and pepper.
- Bake in a preheated oven at 180°C for 30 minutes or until golden and bubbly.
- Garnish with chopped parsley before serving.
How to Prepare:
Bacalhau com Natas is best enjoyed fresh out of the oven. Serve it as a main course with a side salad or crusty bread. It can also be served as a comforting dish on its own.
Preparation Time:
Preparation time for Bacalhau com Natas is approximately 30 minutes, excluding the time needed for soaking the codfish.
Servings:
This recipe serves 4-6 people, depending on portion sizes.
Nutrition Facts:
Unfortunately, I don’t have specific nutrition facts for this recipe, but it is a rich and indulgent dish due to the cream and butter content. Enjoy it in moderation.
Tips:
- Soaking the codfish is essential to remove the excess salt. Don’t skip this step!
- Be sure to use a good quality codfish for the best flavor.
- Feel free to add other ingredients such as olives or grated cheese for an extra twist.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
FAQs:
- Can I use frozen codfish for this recipe? Yes, frozen codfish can be used, but be sure to thaw it properly before cooking.
- What can I serve as a side dish with Bacalhau com Natas? A fresh green salad or crusty bread pair well with this dish.
- Can I freeze the leftovers? While it is possible to freeze leftovers, the texture of the cream sauce may change upon reheating.
- Can I substitute cream for a lighter option? Yes, you can use light cream or half-and-half instead of heavy cream for a lighter version of this dish.
Enjoy the creamy and flavorful goodness of Bacalhau com Natas with this authentic Portuguese recipe. It’s a dish that will transport you to the picturesque streets of Portugal with every bite. Buon appetito!
