Bacalhau com Natas

Name: Bacalhau com Natas
Cuisine: Portugal
Ingredients: 600 g Salted cod (desalted); 500 ml Heavy cream (nata); 800 g Potatoes; 3 large Onions; 4 Garlic cloves; 80 ml Olive oil; 100 g Grated cheese (optional); to taste Black pepper and nutmeg

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalbakedseafoodcomfortFoodfamilyStylehighProtein

Nutrition (per serving)

620Calories

42 gProtein

28 gCarbs

38 gFat

6 gSugar

1450 mgSalt

Ingredients

600 g Salted cod (desalted)
500 ml Heavy cream (nata)
800 g Potatoes
3 large Onions
4 Garlic cloves
80 ml Olive oil
100 g Grated cheese (optional)
to taste Black pepper and nutmeg

Method

Boil the desalted cod for 8-10 minutes until it flakes easily. Drain, cool slightly, remove skin and bones, then shred into large flakes. Peel and thinly slice the potatoes (or cut into matchsticks), parboil in salted water for 5 minutes, then drain and set aside. Thinly slice the onions and mince the garlic.
In a large pan heat olive oil over medium heat, sauté the sliced onions and garlic until soft and translucent (about 8 minutes). Add the shredded cod, stir gently for 3-4 minutes to combine flavors without breaking the fish too much. Season with black pepper and a pinch of nutmeg (be careful with salt as cod is already salty). Remove from heat.
In a large baking dish layer half the parboiled potatoes, then spread the cod-onion mixture evenly over them. Pour half the heavy cream over the top. Repeat with remaining potatoes and pour the rest of the cream. If using, sprinkle grated cheese on top. Bake in a preheated oven at 180°C for 35-45 minutes until bubbling, golden on top, and the potatoes are fully tender. Let rest 10 minutes before serving. Serve with a simple green salad.