🥘 Bacalhau com natas

Name: Bacalhau com natas
Total time: 75 min
Yield: 6
Cuisine: Portugal
Ingredients: 500 g salt cod, desalted for 24–36 hours; 800 g potatoes, cut into 1 cm cubes; 2 onions, thinly sliced; 2 garlic cloves, chopped; 400 ml cooking cream; 200 ml milk; 80 g grated cheese; 3 tbsp olive oil, plus oil for frying; black pepper and nutmeg

Origin: Portugal

770kcal

per serving · 350 g

220kcal

per 100 g

35 gProtein10 g / 100 g

49 gFat14 g / 100 g

46 gCarbs13 g / 100 g

Bacalhau com natas is a Portuguese bake of flaked salt cod, onions and small cubes of fried potato folded into cream, then topped with cheese and baked until bubbling and golden. It is rich, creamy and comforting, with a savoury crust on top. It is served straight from the oven dish as a main course and is one of the most popular cod dishes on Portuguese restaurant menus.

Diets

✓

No pork

Not vegetarianbecause of: salt cod

Not veganbecause of: salt cod, cream, cheese

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: cream, cheese

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Milk

What it is made of

salt codpotatocreamonioncheese

Recipe

6 servings75 min

Ingredients

500 g salt cod, desalted for 24–36 hours
800 g potatoes, cut into 1 cm cubes
2 onions, thinly sliced
2 garlic cloves, chopped
400 ml cooking cream
200 ml milk
80 g grated cheese
3 tbsp olive oil, plus oil for frying; black pepper and nutmeg

Method

Desalt the cod in cold water in the fridge, changing the water several times. Poach it in the milk for 5 minutes, then flake it, discarding skin and bones; keep the milk.
Fry the potato cubes until lightly golden and drain them.
Cook the onions and garlic in the olive oil until soft. Add the cod and stir for a few minutes.
Stir in the cream and the reserved milk, season with pepper and nutmeg, and fold in the potatoes.
Spread in a baking dish, scatter the cheese over the top and bake at 200 °C for 20–25 minutes until golden.

How to make it lighter

Use half cream and half milk, and roast the potato cubes with a little oil instead of frying them.
Skip the cheese topping or use just a thin layer — it still browns nicely.
Have a modest scoop with a large green salad or steamed vegetables.

History

Bacalhau com natas is a relatively modern dish compared with older salt cod recipes, and its exact origin is not documented. Today it is a favourite for family gatherings and celebrations all over Portugal.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →