Bacalhau Com Natas Recipe: How To Make Portuguese Baked Cod With Cream

If using salted cod, prepare two days in advance by rinsing and soaking in water in the fridge.

If using frozen cod, thaw it out.

Place cod in a medium saucepan with milk and cook over medium heat for about 10 minutes, being careful not to boil.

Strain the cod and reserve the milk for the bechamel sauce.

In a frying pan, melt butter over medium heat, then add flour and stir until clumps form.

Add the reserved warm milk to the flour mixture, stirring until creamy. Season with nutmeg, pepper, and salt.

Peel and slice the onion and crush the garlic. Peel and cube the potatoes.

In a large skillet, heat olive oil over medium-high heat, add onion and garlic, and sauté for about 5 minutes.

Add cubed potatoes to the skillet and cook covered for about 10 minutes, stirring occasionally.

In a separate pan, mix the cooked cod with the bechamel sauce, then add the sautéed onion and potatoes.

In a bowl, mix cream and grated mozzarella cheese.

In a large baking dish, layer the cod and potato mixture, top with cream and mozzarella.

Bake in a preheated oven at 300°F /150°C for about 20 minutes until golden on top.

Garnish with fresh parsley before serving.

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