Bacalhau com Natas (Creamy Salt Cod and Potato Casserole)
Why this recipe works
- Layered savoury flavour: Soaked salt cod brings depth, while olive-oil-softened onion, garlic and nutmeg round out the creamy sauce.
- Creamy but structured: A flour-thickened milk sauce enriched with cream coats the cod and potatoes without becoming too loose.
- Classic salt cod preparation: Soaking and gently simmering the cod first controls salinity and keeps the fish in tender flakes for baking.
Get the most out of this recipe
Timing notes
- Plan for desalting: Salt cod needs a full soak in cold water with several changes, so start the day before you want to bake the casserole.
- Let it settle: A short rest after baking helps the sauce thicken slightly and makes the casserole easier to serve.
Ingredient notes
- Choose manageable cod pieces: Skinless, boneless salt cod is easiest to work with, but any good salt cod is suitable once bones are removed after simmering.
- Check before seasoning: Taste a small flake after soaking and again before baking; the cod should season the dish without making it harshly salty.
Texture tips
- Keep the sauce smooth: Whisk the milk in gradually after cooking the flour and butter, then add the cream off the heat for a smoother finish.
- Protect the fish flakes: Fold the cod through gently and avoid breaking it down too much; larger flakes give the casserole better texture.
Serving ideas
- Balance the richness: Serve with a crisp green salad, bitter leaves or simply cooked greens to cut through the creaminess.
Equipment you'll need
Ingredients
Instructions
- Rinse the salted cod under cold running water, then cover with plenty of cold water and soak for 24 hours in the fridge, changing the water 2 to 3 times. Drain well. Taste a small flake; it should be pleasantly seasoned rather than aggressively salty.
- Peel the potatoes and cut into bite-size chunks. Put them in a large pot, cover with cold water, add half the fine sea salt, and bring to the boil. Simmer for 8 to 10 minutes until just tender, then drain and set aside.
- Put the soaked cod in the same pot and cover with fresh water. Bring just to a gentle simmer and cook for 8 to 10 minutes until the fish flakes easily. Drain, cool slightly, then flake into large pieces, discarding any bones you find.
- Heat the oven to 200°C (390°F). Thinly slice the onion and finely chop the garlic. Warm the olive oil in a frying pan over medium heat, add the onion with a pinch of the remaining salt, and cook for 10 to 12 minutes until soft and lightly golden; stir in the garlic for 1 minute.
- In a saucepan over medium heat, melt the butter, then whisk in the plain flour and cook for 1 minute. Gradually whisk in the milk until smooth, then simmer for 3 to 5 minutes, whisking, until thick enough to coat the back of a spoon. Take off the heat and whisk in the double cream and ground nutmeg, then season with a little more fine sea salt if needed.
- Fold the flaked cod and potatoes into the onion mixture, then scrape into a baking dish. Pour over the creamy sauce and gently stir to coat without breaking up the fish too much. Bake for 25 to 30 minutes until bubbling and lightly golden on top, then rest for 5 minutes before serving hot.
Recipe notes
Tips
- If you are sensitive to salt, soak the cod for longer and change the water more often; the exact time depends on thickness and how heavily it was cured.
- Keep the potatoes slightly undercooked before baking so they finish in the oven without turning mushy.
- For vulnerable groups, ensure the fish is cooked until it flakes easily and the casserole is piping hot throughout before serving.
Substitutions
- Replace double cream with single cream for a lighter casserole, but expect a slightly looser sauce.
- Replace extra virgin olive oil with olive oil if you prefer a milder flavour.
- Replace ground nutmeg with a pinch of white pepper for a different, more peppery warmth.
Storage
- Refrigerate up to 2 days
- Cool, cover and refrigerate. Reheat in a 180°C (355°F) oven for 20 to 25 minutes until piping hot; add a splash of whole milk if it looks dry.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (40min active)
- Difficulty: Medium
- Cuisine: Portuguese
-
Allergens:
Fish Gluten Milk Wheat
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