Portugal

Bacalhau com natas

Name: Bacalhau com natas
Prep time: 24 h
Cook time: 1 h 20 min
Total time: 25 h 20 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 500 g salt cod soaked, or fresh cod fish; 4 large in small cubes potato; Cooking oil (vegetable oil), for frying, about 50 g stays in; 2 sliced onion; 2 tbsp olive oil; 2 cloves garlic; 3 tbsp butter; 1/3 cup maida (all-purpose flour, plain flour); 2 cups milk; 3/4 cup fresh cream (thickened cream, heavy cream); a pinch of nutmeg whole spices; 1/2 cup grated, optional gruyère cheese; Salt, to taste; a few grinds black pepper

Salt cod and potatoes baked in a creamy béchamel. Portugal's cosiest bake.

80 minTime

26 gProtein each

mildSpice

24hPlan ahead. Soak for 24 hours first; the 80 minutes come after.

Cod with cream1 chapter · 1 min read

Make it your way

Grandma's waySalt cod, fried potatoes and béchamel with cream, baked golden.

The original

581kcalsame

26 gproteinsame

3 gfibresame

80minutessame

Bacalhau com natas.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g salt cod, soaked, or fresh cod

Potato4 large, in small cubes

Cooking oil (vegetable oil)for frying, about 50 g stays in

Onion2, sliced

Olive oil2 tbsp

Garlic2 cloves

Butter3 tbsp

Maida (all-purpose flour, plain flour)⅓ cup

Milk2 cups

Fresh cream (thickened cream, heavy cream)¾ cup

Whole spicesa pinch of nutmeg

Gruyère cheese½ cup, grated, optional

Saltto taste

Black peppera few grinds

Method

5 steps

1Poach the soaked cod 5 minutes and flake, removing skin and bones.
2Fry the potato cubes until lightly golden. Drain.
3Soften onion and garlic in olive oil, add the cod and cook a few minutes.
4Make a béchamel: melt butter, cook flour, whisk in milk until thick. Add cream, nutmeg, salt and pepper.
5Mix cod, potatoes and most of the sauce in a dish, pour over the rest, top with cheese and bake at 200 C until golden.

Serve it like this

Bring the baking dish to the table golden and bubbling. Serve with a green salad and black olives.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Portugal

Bacalhau com natas

Salt cod and potatoes baked in a creamy béchamel. Portugal's cosiest bake.

80 minTime

26 gProtein each

mildSpice

24hPlan ahead. Soak for 24 hours first; the 80 minutes come after.

Cod with cream1 chapter · 1 min read

Make it your way

Grandma's waySalt cod, fried potatoes and béchamel with cream, baked golden.

The original

581kcalsame

26 gproteinsame

3 gfibresame

80minutessame

Bacalhau com natas.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g salt cod, soaked, or fresh cod

Potato4 large, in small cubes

Cooking oil (vegetable oil)for frying, about 50 g stays in

Onion2, sliced

Olive oil2 tbsp

Garlic2 cloves

Butter3 tbsp

Maida (all-purpose flour, plain flour)⅓ cup

Milk2 cups

Fresh cream (thickened cream, heavy cream)¾ cup

Whole spicesa pinch of nutmeg

Gruyère cheese½ cup, grated, optional

Saltto taste

Black peppera few grinds

Method

5 steps

1Poach the soaked cod 5 minutes and flake, removing skin and bones.
2Fry the potato cubes until lightly golden. Drain.
3Soften onion and garlic in olive oil, add the cod and cook a few minutes.
4Make a béchamel: melt butter, cook flour, whisk in milk until thick. Add cream, nutmeg, salt and pepper.
5Mix cod, potatoes and most of the sauce in a dish, pour over the rest, top with cheese and bake at 200 C until golden.

Serve it like this

Bring the baking dish to the table golden and bubbling. Serve with a green salad and black olives.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bacalhau com natas

Make it your way

Ingredients

Method

Bacalhau com natas

Make it your way

Ingredients

Method

Make it a meal