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Creamy Cod Bake (Bacalhau Com Natas)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The recipes to cook saltcod are neverending, but this happens to be one of my favourites (to eat and then eat some more).

The recipes to cook saltcod are neverending, but this happens to be one of my favourites (to eat and then eat some more).

Ingredients

Serves: 2 - 4

Metric Cups

For the Cod

  • 800 grams salt cod
  • 1 kilogram potatoes (for frying)
  • 2 large onions
  • 1 leaf bay leaf
  • olive oil
  • 400 millilitres double cream

For the Bechamel Topping

  • butter
  • flour
  • milk
  • bay leaf
  • salt
  • pepper
  • ground nutmeg

For the Cod

  • 28¼ ounces salted cod
  • 2⅕ pounds potatoes (for frying)
  • 2 large onions
  • 1 leaf bay leaf
  • olive oil
  • 14 fluid ounce heavy cream

For the Bechamel Topping

  • butter
  • flour
  • milk
  • bay leaf
  • salt
  • pepper
  • ground nutmeg

Method

Creamy Cod Bake (Bacalhau Com Natas) is a community recipe submitted by farofia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put a pan of water on to boil, when it does put the cod in and simmer for about 10 minutes, then drain and set aside to cool a little, then flake the fish discarding skin and bones.
  • Meanwhile peel the potatoes and cut as you would for rather fat chips and then dice so you get little cubes, deep fry with bay leaf in the oil, then set aside.
  • Slice onions finely and sautee in a large skillet until just starting to brown, remove from heat Add to the onions the cod, potatoes and cream and mix all gently, transfer to a baking dish that is large enough for a good layer of bechamel on top.
  • Next, melt butter and gradually add the flour to a smooth paste, add milk stirring continually and bay leaf, salt, pepper and nutmeg to taste Pour bechamel gently over the cod mixture and bake for about 20 minutes at 180ºC or until golden brown in places.
  • Put a pan of water on to boil, when it does put the cod in and simmer for about 10 minutes, then drain and set aside to cool a little, then flake the fish discarding skin and bones.
  • Meanwhile peel the potatoes and cut as you would for rather fat chips and then dice so you get little cubes, deep fry with bay leaf in the oil, then set aside.
  • Slice onions finely and sautee in a large skillet until just starting to brown, remove from heat Add to the onions the cod, potatoes and cream and mix all gently, transfer to a baking dish that is large enough for a good layer of bechamel on top.
  • Next, melt butter and gradually add the flour to a smooth paste, add milk stirring continually and bay leaf, salt, pepper and nutmeg to taste Pour bechamel gently over the cod mixture and bake for about 20 minutes at 180ºC or until golden brown in places.
  • Additional Information

    Saltcod is a staple in many Portuguese recipes, but not to everyones taste or indeed access, I think that fresh cod would work very well

    Saltcod is a staple in many Portuguese recipes, but not to everyones taste or indeed access, I think that fresh cod would work very well

    Tell us what you think