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Bacalhau com Natas
Portuguese Cod with Cream
A rich and comforting Portuguese classic featuring salt cod baked with potatoes and a creamy sauce. This dish requires desalting the cod beforehand, which is crucial for its flavor.
๐ง ์ฌ๋ฃ
- 500 g Salt cod (bacalhau)(Look for thick, dry-cured salt cod. It must be desalted before use.)
- 500 g Potatoes(Waxy potatoes like Yukon Gold or red potatoes work best.)
- 400 ml Heavy cream(Also known as whipping cream.)
- 2 Yellow onions(Medium-sized.)
- 1 bunch Fresh parsley(For garnish and flavor.)
- 3 tbsp Olive oil(For sautรฉing.)
- 2 tbsp Butter(For greasing the baking dish.)
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Desalt the salt cod: Rinse the salt cod under cold running water. Place it in a large bowl and cover generously with cold water. Refrigerate, changing the water 2-3 times a day, for 24 to 48 hours, depending on the thickness of the cod. The cod should feel pliable and less salty. Drain, pat dry, and remove any bones or skin. Flake the cod into bite-sized pieces.
โฑ๏ธ 24-48 hours - 2
Prepare the potatoes: Peel the potatoes and cut them into small cubes (about 1 cm or 1/2 inch). Fry the potato cubes in a generous amount of hot oil until golden brown and tender. Drain on paper towels and set aside. Alternatively, you can boil or bake them until tender, then cube and lightly fry for texture.
โฑ๏ธ 20 minutes - 3
Sautรฉ aromatics and cod: Thinly slice the onions. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sautรฉ until softened and translucent, about 5-7 minutes. Add the flaked salt cod to the skillet with the onions. Cook for another 5 minutes, stirring gently, until the cod is heated through and slightly opaque. Chop the parsley, reserving some for garnish.
โฑ๏ธ 10-15 minutes - 4
Assemble the dish: Preheat your oven to 180ยฐC (350ยฐF). Lightly grease a medium-sized baking dish (approximately 20x30 cm or 8x12 inches) with butter. Spread the fried potatoes evenly in the bottom of the dish. Top with the sautรฉed onion and cod mixture. Pour the heavy cream evenly over the cod and potatoes. Season lightly with salt (remember the cod is already salty) and freshly ground black pepper.
โฑ๏ธ 10 minutes - 5
Bake: Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the top is golden brown and the cream is bubbling around the edges. The potatoes should be tender and the cod heated through.
โฑ๏ธ 30-35 minutes - 6
Rest and serve: Remove the Bacalhau com Natas from the oven and let it rest for 5-10 minutes before serving. Garnish with the reserved chopped fresh parsley. Serve hot.
โฑ๏ธ 5-10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โProperly desalting the cod is the most critical step for achieving the right flavor balance.
- โThis dish is a beloved comfort food in Portugal, perfect for a hearty meal.
- โFor a richer flavor, you can add a pinch of nutmeg to the cream sauce.
- โEnsure the potatoes are cooked through but not mushy before layering.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add minced garlic along with the onions for extra flavor.
- Top with grated cheese (like Parmesan or a Portuguese cheese) during the last 10 minutes of baking for a cheesy crust.
- Incorporate a bay leaf while sautรฉing the onions and cod for an aromatic touch.