Bacalhau Com Natas (Salt Cod with Cream Recipe)

Rinse the cod fish and place in a saucepan. Cover it with hot water and bring to a simmer. Simmer on medium for about five minutes. Strain the fish and set aside on paper towels.

Preheat your oven to 350°F. Grease a baking dish with olive oil.

Heat a large skillet over medium heat. Add a drizzle of olive oil.

Fry the potato slices in batches until golden brown. Season with salt and pepper. Add them to the bottom of your greased casserole dish.

Fry the salted cod in the same pan until crisp and flaky. Remove and drain excess grease on paper towels. Put the cooked fish in a layer over the potatoes in the casserole dish. Sprinkle the fish layer with sliced green olives.

Using the same pan, melt the two tablespoons of butter and saute your diced onion until just translucent. Add in your garlic and cook until fragrant (about 1 minute).

Add in the flour and cook for an additional 1-2 minutes.

Now, slowly add in your milk and fresh cream. Whisk to fully incorporate and bring to a boil. The mixture should thicken to a bechamel sauce. Season with salt, pepper, and a pinch of fresh nutmeg (remember that the salt and cheese will be salty, so don’t be reserved with the additional salt).

Pour the sauce over the fish and potatoes in the casserole dish. Top with mozzarella and parmesan cheese.

Bake in the preheated oven for twenty minutes, until the cheese is bubbly and golden brown.

Garnish with halved boiled eggs and green onions. Enjoy with crusty bread or white rice.