Codfish with Cream

Codfish with Cream

7
Rita Machado 5

"This a traditional Portuguese way of cooking codfish, from the capital city of Lisbon. In a country with a large tradition of making codfish in several ways, this is, for me, the most delicious and sinful way of eating this wonderful fish. Taste it and you will see!"

Ingredients

1 d 1 h 30 m servings 2266 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 2266 kcal
  • 113%
  • Fat:
  • 189.6 g
  • 292%
  • Carbs:
  • 76.8g
  • 25%
  • Protein:
  • 68.9 g
  • 138%
  • Cholesterol:
  • 311 mg
  • 104%
  • Sodium:
  • 6200 mg
  • 248%

Based on a 2,000 calorie diet

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Directions

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  1. Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
  4. Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
  5. Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
  6. Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
  7. Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

7
  1. 10 Ratings

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All recipes changed a detail on my recipe when publishing which isn't right. You must fry the potatoes in a large (high) skillet with hot VEGETABLE OIL (enough to cover half the skillet or fryin...

Here in Portugal we call it "Bacalhau com natas", a truelly fantastic recipe in my humble opinion, we have a special cheese called "Quijo da Ilha" its a very strong flavoured cheese, but if you ...

We liked this. This dish turns out like fish pie or lasagna. The flavor is creamy, not very salty and the combination of potato/cheese/fish/sauce is great.

Good, and very hardy. This to me seems like one of those traditional dishes that are savored by those who grew up on it, where someone else who hasn't had it their whole lives doesn't appreciat...

Made this Christmas Eve...it was absolutely delicious! At first I shied away from the recipe as I thought it was a bit "complicated", but after a"What the heck, let's go for it", it was quite ea...

This is totally authentic and delicious!!! Thanks Rita for posting it! Getting back to my portuguese roots has been a delicious journey!

tastes just like the bacalhau com natas I used to enjoy in Portugal... this recipe is a keeper and one for all those to try who wish to know what authentic Portugues food tastes like =) !!!!in m...