Bacalhau with cream (cod fish with white sauce baked)

Recipe for Bacalhau com Nata (Cod Fish with White Sauce Baked)

Bacalhau com nata is a traditional recipe that transforms cod fish into a delicacy combining simple ingredients with refined flavors. This recipe is a true celebration of cod, a species with a rich history in the gastronomy of many cultures, but which has especially become a symbol of Portuguese cuisine. From the method of preserving through salting and drying this fish in Norway to the various ways of preparation, such as this recipe with white sauce baked, cod is truly a versatile and delicious ingredient.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 4

Ingredients:
- 2 pieces of cod (desalted and soaked)
- 2 large onions, sliced
- 4 tablespoons of olive oil
- 3 cups of milk
- 2 bay leaves
- Ground pepper, to taste
- Salt, to taste
- 1 can of béchamel sauce
- 1/2 can of sweet cream
- 150 g grated cheese
- 50 g grated parmesan cheese
- 7-8 potatoes, peeled and diced
- Fresh coriander leaves
- 1/2 glass of white wine

Preparing the fish:
1. Start by desalting the cod: place the fish pieces in cold water and let them soak for at least 2 days, changing the water regularly. This process will help remove excess salt and rehydrate the fish, making it tastier.
2. After the cod has soaked, boil it in 3 cups of milk, adding a bay leaf and some coriander leaves to infuse the milk with flavors. Boil for about 10 minutes, without adding salt. After boiling, remove the fish, peel off the skin and bones, then tear it into small pieces by hand.

Sautéing the onions:
3. In a pan, add the olive oil and sliced onions. Sauté over low heat, adding a little salt, until the onions become translucent. This process will release the natural sweetness of the onions.
4. Add another bay leaf and 1/2 glass of white wine. Let the mixture simmer for a few minutes, allowing the alcohol to evaporate and the flavors to combine.

Preparing the potatoes:
5. Meanwhile, peel the potatoes and cut them into cubes. Heat olive oil in a deep pan and fry the potato cubes until they become golden and crispy. Remove them onto a paper towel to absorb excess oil.

Combining the ingredients:
6. In a large bowl, combine the fried potatoes with the torn fish and the onion mixture. Add ground pepper to taste and mix gently so as not to crush the potatoes.
7. Incorporate the béchamel sauce and sweet cream, mixing well until everything is evenly coated. These ingredients will add creaminess and a rich flavor to the dish.

Gratinating:
8. Preheat the oven to 180°C. Grease a baking dish with a little olive oil, then add the fish and potato mixture. Sprinkle the grated cheese and parmesan on top.
9. Add an additional layer of béchamel sauce on top to create a golden and delicious crust. Bake the dish in the oven for 25-30 minutes, or until it becomes golden and sauce bubbles rise to the surface.

Serving:
10. Serve Bacalhau com nata warm, alongside a fresh vegetable salad and a glass of white or rosé wine. This dish is perfect for a family dinner or to impress guests.

Practical tips:
- Ensure the fish is well desalted; otherwise, the final taste will be too salty.
- You can add vegetables such as carrots or peas to the fish mixture for extra color and nutrients.
- Vary the béchamel sauce with spices like nutmeg or garlic for a distinct flavor.
- If you prefer a spicier dish, add chili flakes to the fish mixture.

Frequently asked questions:
1. Can I use another type of fish instead of cod?
Certainly! Other species of white fish, such as whiting or trout, can be used, but make sure they are desalted and prepared correctly.

2. How can I store leftovers?
Bacalhau com nata stores well in the refrigerator in an airtight container for up to 3 days. It can be reheated in the oven or microwave.

3. What side dish pairs best?
A side of grilled vegetables or a green salad with lemon and olive oil complements this dish perfectly.

Calories and nutritional benefits:
This recipe contains approximately 600 calories per serving, but it is rich in protein due to the fish, also providing essential omega-3s for heart health. The potatoes add complex carbohydrates, while the cheese and cream contribute calcium and vitamins A and D.

Bacalhau com nata is not just a recipe but a true feast of flavors that will capture your heart. Try it and enjoy rich flavors and an unforgettable culinary experience!