Bacalhau com Natas

Method

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1. Soak the salt cod in a large bowl of cold water in the fridge for 24 hours, changing the water 3 times.

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2. Drain the cod, put it in a pan with fresh cold water, bring to a bare simmer and poach for 10 minutes, until it flakes. Drain, let cool for a few minutes, remove the skin and bones, and flake into large pieces.

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3. Heat the frying oil in a large frying pan over medium-high heat and fry the potato cubes in 2 batches for 10 to 12 minutes each, until golden and just tender. Drain on paper towels and sprinkle with a little salt.

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4. Heat the 3 tablespoons of olive oil in a second pan over medium heat and cook the onions and bay leaves for 15 minutes, until soft and golden. Add the garlic for 2 minutes, then discard the bay leaves.

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5. For the sauce, melt the butter in a saucepan, stir in the flour and cook for 1 minute. Whisk in the warm milk a little at a time, then the cream. Simmer for 5 minutes, stirring, until thick. Season with nutmeg and white pepper, and taste before adding salt, as the cod is salty.

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6. Heat the oven to 200°C / 400°F. Mix the cod, potatoes and onions in a large baking dish, spread them level and pour over the sauce. Scatter the cheese and olives on top.

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7. Bake for 20 to 25 minutes, until golden and bubbling. Scatter with parsley and rest for 5 minutes before serving.

   Mark done Start 20 min timer

Chef’s Tips

• Taste a flake of the soaked cod before cooking. If it is still very salty, soak it for a few hours more.
• Drain and dry the fried potatoes well. Wet potatoes make the bake watery.
• Leave the salt out of the sauce until you have tasted it with the cod. It may not need any.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A green salad
• Vinho verde
• Crusty bread

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.