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Brief Overview
Bacalhau com Natas is one of Portugal’s most comforting and indulgent dishes. Combining salted cod with onions, potatoes, and a rich cream sauce, it offers a balance of heartiness and elegance that has made it a favourite on family tables and restaurant menus alike.
It is a dish that speaks of home and celebration in equal measure. The creamy texture wraps the tender flakes of cod in a warmth that lingers. It is both rich and satisfying, the kind of meal that fills the stomach and stays in the memory.
While Portugal boasts hundreds of bacalhau recipes, this one stands out for its smoothness. The blend of salt, cream, and soft potato creates harmony in flavour and texture. It is comfort food but dressed with a little sophistication.
What Is Bacalhau com Natas?
Bacalhau com Natas is baked salted cod layered with sliced potatoes and onions, then covered in a béchamel style sauce enriched with cream. The fish is first soaked to remove excess salt, ensuring the flavours are balanced.
Once assembled, the dish is baked until the top turns golden, with the sauce bubbling gently underneath. The cod becomes tender, the potatoes absorb the sauce, and every bite delivers a combination of creamy and savoury notes.
The finished result is served hot, often with a simple green salad to cut through the richness. It is a meal that feels both humble and luxurious, equally suited to Sunday lunch or festive gatherings.
Ingredients and Taste
The central ingredient is bacalhau, or salted cod, a cornerstone of Portuguese cuisine. After desalting, it is flaked into pieces. Potatoes, thinly sliced or cubed, form the base, layered with softened onions for sweetness.
The sauce is a classic béchamel made with butter, flour, and milk, but cream is added for extra richness. Some cooks incorporate garlic or nutmeg for depth, and a scattering of grated cheese on top creates a lightly crisp finish.
The flavour is a marriage of contrasts. The mild saltiness of the cod meets the softness of the potatoes, while the sauce adds a velvety mouthfeel. Each forkful blends savoury, creamy, and subtly sweet elements in perfect balance.
A Taste of History
Salted cod has been central to Portuguese cooking for centuries, originally valued for its long shelf life during sea voyages. Over time, it became a staple ingredient, giving rise to an estimated thousand recipes.
Bacalhau com Natas is thought to be a relatively modern creation, gaining popularity in the 20th century. Unlike older cod dishes, it celebrates cream and dairy, ingredients that were once less common in traditional Portuguese cooking.
Its spread across Portugal reflects changing tastes and the embrace of richer flavours. Today it is a regular feature at family celebrations and in restaurants, enjoyed for its comforting familiarity and timeless appeal.
The dish is more than a recipe. It reflects Portugal’s ability to adapt tradition while creating something entirely its own. Bacalhau com Natas is a reminder that even the humblest ingredient can be transformed into something extraordinary.
How to Make Bacalhau com Natas (Cod with Cream)
Bacalhau com Natas is a classic Portuguese comfort dish that layers tender salted cod with sautéed onions, golden potatoes and a rich cream sauce, baked until bubbling and golden on top. Expect deep savoury notes balanced by the velvety cream. See the recipe card at the bottom for printable directions
Ingredients
For the cod
- 600g salted cod fillets (bacalhau), soaked 24–48 hours with water changed 3–4 times
- 2 bay leaves
For the potatoes and onions
- 600g potatoes, peeled and diced into small cubes
- 2 medium onions, thinly sliced
- 3 garlic cloves, minced
- 4 tbsp olive oil
For the sauce
- 50g unsalted butter
- 50g plain flour
- 500ml whole milk (warmed)
- 200ml double cream
- Pinch of ground nutmeg
- Salt and white pepper, to taste
For topping
- 50g grated cheese (optional, traditional versions sometimes omit)
- Fresh parsley, chopped
Cooking Instructions
Step 1: Prepare the cod
To begin, place the soaked cod in a saucepan with bay leaves. Cover with water, bring to a gentle simmer, and cook for 8–10 minutes until the flesh flakes easily. Drain, discard bay leaves, and flake into bite sized pieces, removing any bones or skin. Move to potato preparation.
Step 2: Fry the potatoes
In a large frying pan, heat half the olive oil over medium heat. Fry the potato cubes until golden on the outside and almost cooked through. Drain on kitchen paper. Transition to cooking the onions.
Step 3: Sauté the onions and garlic
Add the remaining olive oil to the same pan. Sauté the sliced onions and garlic over low heat until soft and lightly caramelised, around 8–10 minutes. Avoid high heat to preserve sweetness. Move to making the sauce.
Step 4: Make the béchamel base
In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 2–3 minutes, whisking continuously to remove any raw taste. Gradually whisk in the warm milk, then add the cream. Continue whisking until smooth and thickened.
Step 5: Season the sauce
Add nutmeg, salt, and white pepper to the sauce. Taste and adjust seasoning, keeping in mind that the cod may still carry a light saltiness. Transition to combining the components.
Step 6: Combine potatoes, onions, and cod
In a large mixing bowl, gently combine the flaked cod, fried potatoes, and sautéed onions. Pour over two thirds of the sauce and fold together carefully to avoid breaking the fish. Move to assembly.
Step 7: Assemble the dish
Preheat your oven to 190°C (fan 170°C). Transfer the mixture to a buttered baking dish. Spread the remaining sauce evenly over the top. Sprinkle with grated cheese if using.
Step 8: Bake until golden
Place the dish in the oven and bake for 20–25 minutes until the surface is bubbling and golden. The cheese, if used, should melt into a light crust. Transition to garnishing.
Final Step: Garnish and serve
Sprinkle with chopped fresh parsley before serving. Traditionally enjoyed with a crisp green salad or steamed vegetables. Serve immediately for the best contrast of textures.
Variations and substitutions
- No salted cod available – Use fresh cod, poach as directed, and add a teaspoon of sea salt to the sauce.
- Lighter version – Replace some cream with milk for a less rich sauce.
- Potato alternative – Thinly sliced parboiled potatoes can replace cubes for a more layered texture.
Cooking Tips for Perfect Bacalhau com Natas
- Always soak salted cod thoroughly, changing the water several times to avoid excessive saltiness.
- Frying the potatoes before baking keeps them firm and prevents sogginess.
- Use freshly grated nutmeg for a warmer, more aromatic sauce.
- Avoid over stirring the cod to keep generous flakes intact.
Portuguese Bacalhau com Natas (Baked Cod in Cream Sauce)
Ingredients
For the cod
- 600 g salted cod fillets bacalhau, soaked 24–48 hours with water changed 3–4 times
- 2 bay leaves
For the potatoes and onions
- 600 g potatoes peeled and diced into small cubes
- 2 medium onions thinly sliced
- 3 garlic cloves minced
- 4 tbsp olive oil
For the sauce
- 50 g unsalted butter
- 50 g plain flour
- 500 ml whole milk warmed
- 200 ml double cream
- Pinch of ground nutmeg
- Salt and white pepper to taste
For topping
- 50 g grated cheese optional, traditional versions sometimes omit
- Fresh parsley chopped
Instructions
- To begin, place the soaked cod in a saucepan with bay leaves. Cover with water, bring to a gentle simmer, and cook for 8–10 minutes until the flesh flakes easily. Drain, discard bay leaves, and flake into bite sized pieces, removing any bones or skin. Move to potato preparation.
- In a large frying pan, heat half the olive oil over medium heat. Fry the potato cubes until golden on the outside and almost cooked through. Drain on kitchen paper. Transition to cooking the onions.
- Add the remaining olive oil to the same pan. Sauté the sliced onions and garlic over low heat until soft and lightly caramelised, around 8–10 minutes. Avoid high heat to preserve sweetness. Move to making the sauce.
- In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 2–3 minutes, whisking continuously to remove any raw taste. Gradually whisk in the warm milk, then add the cream. Continue whisking until smooth and thickened.
- Add nutmeg, salt, and white pepper to the sauce. Taste and adjust seasoning, keeping in mind that the cod may still carry a light saltiness. Transition to combining the components.
- In a large mixing bowl, gently combine the flaked cod, fried potatoes, and sautéed onions. Pour over two thirds of the sauce and fold together carefully to avoid breaking the fish. Move to assembly.
- Preheat your oven to 190°C (fan 170°C). Transfer the mixture to a buttered baking dish. Spread the remaining sauce evenly over the top. Sprinkle with grated cheese if using.
- Place the dish in the oven and bake for 20–25 minutes until the surface is bubbling and golden. The cheese, if used, should melt into a light crust. Transition to garnishing.
- Sprinkle with chopped fresh parsley before serving. Traditionally enjoyed with a crisp green salad or steamed vegetables. Serve immediately for the best contrast of textures.
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