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Codfish with Cream

Codfish with Cream

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Rita Machado

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!

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Nutrition

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  • Calories:
  • 2266 kcal
  • 113%
  • Fat:
  • 189.6 g
  • 292%
  • Carbs:
  • 76.8g
  • 25%
  • Protein:
  • 68.9 g
  • 138%
  • Cholesterol:
  • 311 mg
  • 104%
  • Sodium:
  • 6297 mg
  • 252%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Rita Machado
22
4/5/2010

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 frying pan) just enough to cook inside, no more than 5 minutes. After this you must use a large casserole to sauté the onion in OLIVE OIL (ABOUT 1/4 CUP), not the same frying pan where you fryed the potatoes. Plus, you shall use cream, not Heavy Cream.

DiamondGirl amanecer
10
12/21/2010

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.

Maria
10
4/14/2010

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 cant find where you live, Parmesan will do just fine. Make sure you serve it with a good wine and nice tossed green salad. It makes indeed a lovely meal.