Bacalhau com Natas (Creamy Cod Bake - Intricate)

Name: Bacalhau com Natas (Creamy Cod Bake - Intricate)
Cuisine: Portugal
Ingredients: 800 g Desalted cod fillets; 500 ml Heavy cream; 1 kg Potatoes (very thinly sliced); 4 large Onions (thinly sliced); 6 cloves Garlic (thinly sliced); 80 ml Olive oil; ¼ tsp Nutmeg (freshly grated); 100 g Grated cheese (optional topping)

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalbakedseafoodhighProteincomfortFoodintricate

Bacalhau com Natas (Creamy Cod Bake - Intricate)

Nutrition (per serving)

580Calories

45 gProtein

32 gCarbs

34 gFat

6 gSugar

1400 mgSalt

Ingredients

800 g Desalted cod fillets
500 ml Heavy cream
1 kg Potatoes (very thinly sliced)
4 large Onions (thinly sliced)
6 cloves Garlic (thinly sliced)
80 ml Olive oil
¼ tsp Nutmeg (freshly grated)
100 g Grated cheese (optional topping)

Method

Preheat oven to 180°C. In a large pan heat olive oil. Sauté onions and garlic very slowly 15-20 minutes until deeply golden and sweet (do not burn).
Meanwhile parboil potato slices in salted water 4-5 minutes, drain and pat dry. Flake cod into large pieces, removing any bones.
In a deep baking dish layer ⅓ potatoes, then ⅓ onions/garlic, then ⅓ cod. Season lightly with nutmeg, salt and pepper. Repeat layers twice more, finishing with potatoes. Pour cream slowly over everything so it seeps through layers. Top with grated cheese if using.
Cover with foil and bake 40 minutes. Remove foil and bake another 20-30 minutes until top is golden and bubbling. Let rest 10 minutes before serving.