How to Make Bacalhau Com Natas | Portuguese Codfish with Sour Cream Traditional Recipe | Episode #18

Soak 2 pounds of salted cod in water for at least a whole day, changing the water four times to remove excess salt.

Boil the cod fish fillets for 5 minutes, skimming off any foam that rises to the top.

Drain the cod fish and let it cool before shredding it into chunks.

Fry 5.5 pounds of cubed red potatoes in oil until golden brown.

Season the fried potatoes with a bit of salt and stir to combine.

In a medium saucepan over low heat, melt 3 tablespoons of butter.

Add 5 tablespoons of all-purpose flour to the melted butter and stir to combine, ensuring there are no lumps.

Gradually add 3 cups of sour cream to the flour and butter mixture, stirring continuously.

Season the mixture with salt, black pepper, and a small amount of nutmeg and garlic powder, then stir well.

Add 1 cup of milk to the sauce and continue stirring.

If the sauce is not thick enough, add more flour gradually, stirring to combine until you reach the desired consistency.

In a large pot, heat 1 cup of olive oil over medium-low heat.

Add 2 large onions, sliced into half-moons, to the heated oil and cook for about 4 minutes.

Add 1 whole head of finely chopped garlic and 2 bay leaves to the onions and continue cooking for another couple of minutes.

Fold in the shredded cod fish into the onion and garlic mixture, mixing well to combine.

Equipment Needed

Dietary

Allergens