Bacalhau 🇵🇹Com Natas Food is my Love Language

Soak 1.5 pounds of salted codfish in cold water for 3 days, changing the water 2-3 times a day to remove salt.

In a pot, add the soaked codfish and 4 cups of homogenized milk, cooking on medium heat for 10 minutes.

Drain the milk into a bowl and set the cod aside.

In a saucepan, melt 0.5 cup of unsalted butter on medium heat.

Add 0.5 cup of all-purpose flour to the melted butter and stir until a roux forms.

Gradually add the reserved milk to the roux, stirring continuously for about 10 minutes until thickened.

Add a couple of pinches of salt and a pinch of black pepper to the sauce, then set aside.

Parboil 5 potatoes for 20 minutes, cool, peel, and cube them.

Parboil 1 large sweet onion for 20 minutes, cool, and slice it.

In a frying pan, heat 3 tablespoons of olive oil and sauté the onions for 5 minutes with a pinch of salt.

Add the cubed potatoes to the onions and sauté for an additional 10 minutes.

Add 5 cloves of minced garlic to the potato and onion mixture and cook for 1 minute.

Flake the cooked codfish into small pieces, checking for bones, and season with salt and black pepper.

In a bowl, combine 2 cups of mozzarella cheese and 1.5 cups of heavy cream, mixing well.

In a lightly greased baking dish, layer the béchamel sauce, followed by the sautéed vegetables and flaked codfish, mixing well.

Spoon the cheese and cream mixture over the top of the dish.

Place the baking dish on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F for 25 to 30 minutes until golden brown and bubbly.

Equipment Needed

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