Bacalhau com Natas
Bacalhau com natas is a traditional Portuguese dish that has become increasingly popular around the world due to its rich and comforting flavors, as well as its versatility as a weeknight dinner or a special occasion meal. This classic Portuguese recipe features the ever-present salt cod, or bacalhau, which is a staple protein in Portuguese cuisine. It is combined with creamy potatoes, caramelized onions, and a rich béchamel sauce, making for a deeply satisfying and hearty dish that is perfect for any occasion.
Bacalhau com natas has a long history in Portugal, with its origins dating back to the 18th century. Traditionally, the dish was made with leftover bacalhau from the previous day’s meal, and was a favorite of fishermen who needed a hearty, protein-packed meal to sustain them on long voyages. Over time, this humble dish became a national favorite, with countless variations and adaptations depending on the region and the cook’s personal preferences.
The key ingredient in Bacalhau com natas is, of course, the bacalhau itself. Salt cod is a staple in Portuguese cuisine and can be found in virtually every market and grocery store throughout the country. The cod is soaked in water for at least 24 hours before it is used in a recipe, to remove excess salt and rehydrate it. Once the cod is ready, it is flaked into large chunks and added to the dish, giving it a savory, umami flavor that is truly unique.
Another crucial component of this dish is the creamy potatoes. The potatoes are peeled and sliced thinly, then cooked until tender but not mushy. They are then layered with the cod and a generous amount of caramelized onions, which add a sweet and savory note to the dish. The final touch is a rich béchamel sauce, made by whisking together butter, flour, and milk until the mixture thickens and becomes silky smooth. The béchamel is poured over the layered ingredients, then the entire dish is baked until golden brown and bubbling.
Bacalhau com natas is a perfect winter comfort food, but is also a favorite for dinner parties and special occasions, especially during the holiday season. Many Portuguese families will serve this dish on Christmas Eve or New Year’s Eve, when large family gatherings are common. It is typically served with a side salad, crusty bread, and a glass of light, fruity red wine, such as Vinho Verde.
Overall, Bacalhau com natas is a standout example of the rich and flavorful cuisine of Portugal. It is a hearty, warming dish that is perfect for cold winter nights and special occasions alike. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress and satisfy all who taste it.
Ingredients:
- 1 lb. salted codfish (bacalhau)
- 4 large potatoes, peeled and sliced
- 1 cup heavy cream
- 1 cup milk
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1/2 cup olive oil
- Salt and pepper, to taste
- Bay leaf
- Nutmeg, to taste
- Fresh parsley, chopped
Instructions:
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Rinse the salted codfish under cold running water for 24 hours, changing the water every 8 hours. Once it is desalted, shred it into small pieces and set aside.
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Preheat the oven to 375°F. Cook the sliced potatoes in boiling water for 6-7 minutes, until they are almost cooked through, but still slightly firm. Drain and set aside.
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In a large skillet, sauté the onion and garlic in olive oil until the onion is translucent.
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Add the shredded codfish to the skillet and cook for 5 minutes, stirring occasionally.
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Add the heavy cream, the milk, the bay leaf, and the nutmeg to the skillet, and stir to combine.
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Simmer the mixture for about 10 minutes on low heat, stirring occasionally.
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Arrange the sliced potatoes in a baking dish and pour the codfish mixture over them. Mix gently to combine.
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Bake in the preheated oven for 30 minutes, or until the top is golden brown and bubbling.
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Remove from the oven and let it cool for a few minutes. Sprinkle with fresh parsley and serve.
Enjoy your delicious Portuguese Bacalhau com Natas!