📝 About This Recipe
Bacalhau com Natas is a beloved Portuguese masterpiece that transforms salted cod into a luxurious, golden-baked gratin. This dish marries tender flakes of Atlantic cod with crisp, golden potato cubes and a velvety, nutmeg-scented Béchamel sauce enriched with heavy cream. It is the epitome of Portuguese 'conforto,' offering a rich, soul-warming experience that has made it a staple at family gatherings across the Lusophone world.
🥗 Ingredients
The Cod and Potatoes
- 600 grams Salted Cod (Bacalhau) (soaked for 24-48 hours, water changed regularly)
- 800 grams Potatoes (peeled and cut into 1cm cubes)
- 500 ml Vegetable Oil (for frying the potatoes)
- 2 pieces Bay Leaves (for poaching the cod)
- 500 ml Milk (whole milk, used for poaching and the sauce)
The Aromatics
- 2 large Onions (thinly sliced into half-moons)
- 3 cloves Garlic (minced)
- 4 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Creamy Sauce
- 40 grams Unsalted Butter (at room temperature)
- 40 grams All-purpose Flour
- 200 ml Heavy Cream (Natas) (minimum 35% fat content)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt (be cautious as cod is already salty)
The Topping
- 3 tablespoons Breadcrumbs (optional, for extra crunch)
- 50 grams Parmesan or Queijo da Ilha (finely grated)
- 1 handful Fresh Parsley (finely chopped for garnish)
- 8-10 pieces Black Olives (pitted or whole for traditional presentation)
👨🍳 Instructions
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1
Place the pre-soaked cod in a large pot. Cover with the milk and add the bay leaves. Bring to a gentle simmer and cook for 10 minutes. Do not boil vigorously.
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2
Remove the cod from the milk (reserve the milk for the sauce). Once cool enough to handle, remove skin and bones and shred the fish into thick, succulent flakes.
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3
In a deep pan or fryer, heat the vegetable oil to 180°C (350°F). Fry the potato cubes until they are pale golden but not fully browned or crispy. They should be soft inside. Drain on paper towels and season lightly with salt.
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4
In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook slowly for 10-12 minutes until translucent and sweet. Add the garlic and cook for another 2 minutes.
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5
Add the shredded cod to the onion mixture. Stir gently and cook for 5 minutes to allow the flavors to meld. Season with black pepper.
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6
Prepare the roux: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes without letting it brown.
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7
Slowly whisk in the reserved poaching milk (strained) into the roux. Continue whisking until the sauce thickens into a smooth Béchamel. Remove from heat.
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8
Stir the heavy cream into the Béchamel. Season with grated nutmeg and check for salt. Remember, the cod will contribute saltiness.
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9
Preheat your oven to 200°C (400°F). In a large mixing bowl, combine the fried potatoes, the cod/onion mixture, and two-thirds of the cream sauce. Mix gently to avoid breaking the potatoes.
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10
Transfer the mixture to a greased baking dish (glass or ceramic works best). Pour the remaining sauce over the top to create an even layer.
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11
Sprinkle with grated cheese and breadcrumbs if using. Bake for 20-25 minutes until the top is bubbling and develops a beautiful golden-brown crust.
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12
Remove from the oven and let it rest for 5-10 minutes. Garnish with chopped parsley and black olives before serving.
💡 Chef's Tips
Always use high-quality salted cod; the thick 'Lombo' cuts yield the best flakes. When frying potatoes, don't over-brown them; they will finish cooking in the oven and absorb the sauce better if they are slightly pale. If the Béchamel is too thick, add a splash more milk or cream to ensure the final dish remains moist. Soak the cod for at least 24 hours, changing the water 4-5 times, to ensure it isn't overly salty. Freshly grated nutmeg is non-negotiable—it provides the signature aromatic depth for this dish.
🍽️ Serving Suggestions
A crisp, chilled Vinho Verde or a dry Portuguese white wine like an Encruzado. A simple side salad of butter lettuce, tomato, and onion with a light vinaigrette to cut through the richness. Traditional Portuguese black olives (Galega) served on top or on the side. Sourdough bread to mop up any extra creamy sauce left on the plate.