Recently, we had some new friends over for dinner and they had never had Bacalhau (Dry Salted Cod). While we do often hear from people that they don’t like Bacalhau. Can you believe it!? Usually we find out that it was due to a bad experience such as it was too salty or they just didn’t get to try it in a way that they would like it.
Avoid “Salt Shocking” your friends when you serve Bacalhau follow our tips here on our blog. (click here)
There are MANY recipes for Bacalhau so they are bound to like at least one. Here is a book to prove it. “1000 Receitas de Bacalhau”
For our first introduction of Bacalhau to our non-Portuguese friends whom have also never tried it we chose to serve them Bacalhau com Natas (Natas: Cream Sauce)
Because who doesn’t like heavy cream (the best part of the milk!!)
(See above for the recipe or here on our blog site)
New Recipe: Bacalhau com Natas (Heavy Cream)
Serves 4-6, using a 13X9 Baking Dish
- 2lbs. desalted cod – (cooked, cleaned, flaked)
- 10 potatoes – cubed and fried (*There are people that like to cube/fry their own, I like using French fries **usually 3-4 large** from a local restaurant, ask them for extra crispy! I then cut them up*)
- 4 onions – sliced
- 4 garlic cloves – chopped
- 1/2 cup olive oil
- Half bunch of parsley – chopped
- 1 quart heavy whipping cream
- Salt and black pepper – to taste
- Black olives (for garnish)
Begin by sautéing the onion and garlic in olive oil over medium heat. Once golden add your cod and then potatoes. Start adding in the heavy cream – I don’t typically end up using the full quart container, but in case your potatoes absorb it quickly – it’s nice to have enough so the casserole doesn’t come out dry. Add in the parsley (leaving some for garnish on top), season with salt and pepper. Remove from heat.
In a baking dish, add your cod mixture. Garnish with parsley and black olives. Place in a pre-heated oven (375 degrees F). Bake for 20 minutes or until golden. Remove from the oven and serve.