If you’ve ever explored Portuguese cuisine, you’ve likely heard of bacalhau com natas, one of Portugal’s most beloved and indulgent dishes. Translating to “codfish with cream,” this iconic recipe combines salted codfish, creamy béchamel sauce, and potatoes to create a hearty and delicious meal. It’s a staple in Portuguese households, often served during festive occasions or as a comforting dinner any day of the week.
In this article, we’ll dive deep into the origins of bacalhau com natas, its ingredients, how to prepare it, and why this dish holds a special place in Portuguese culinary tradition. Whether you’re a food enthusiast or someone eager to try cooking authentic Portuguese recipes, this guide has everything you need to know.
The Origins of Bacalhau com Natas
Bacalhau, or salted codfish, has been a fundamental part of Portuguese cuisine for centuries. It’s often referred to as the “faithful friend” of Portugal due to its versatility in recipes and its ability to be preserved for long periods. Salted cod became a popular ingredient in Portugal during the Age of Exploration when Portuguese sailors brought it back from their travels.
Bacalhau com natas, however, is a relatively modern creation compared to other traditional bacalhau dishes. Thought to have emerged in the early 20th century, this creamy, oven-baked casserole gained popularity for its rich flavours and comforting texture. Today, it’s considered a classic Portuguese comfort food, served in homes, restaurants, and even during festive celebrations like Christmas and Easter.
What Makes Bacalhau com Natas So Special?
There’s a reason why bacalhau com natas have become a favourite among food lovers:
- Unique Flavor Combination: The salted cod provides a rich, savoury flavour, while the béchamel sauce and cream balance it with a silky, creamy texture.
- Hearty and Satisfying: With layers of potatoes, onions, and codfish, this dish is a filling and wholesome meal.
- Cultural Significance: Bacalhau com natas reflects the heart of Portuguese culinary tradition, making it a dish that connects people to their heritage.
- Versatility: It’s easy to adapt the recipe with slight variations, whether you want to add vegetables, cheese, or breadcrumbs for extra texture.
Ingredients for Bacalhau com Natas
To make an authentic bacalhau com natas, you’ll need the following ingredients:
Main Ingredients:
- Bacalhau (salted codfish): 500g (1 pound), soaked to remove excess salt.
- Potatoes: 500g (1 pound), peeled and diced.
- Onions: 2 large, thinly sliced.
- Garlic: 3 cloves, minced.
- Olive Oil: 4 tablespoons for frying.
For the Béchamel Sauce:
- Butter: 2 tablespoons.
- Flour: 2 tablespoons.
- Milk: 2 cups (500ml).
- Heavy Cream: 1 cup (250ml).
- Nutmeg: A pinch for flavour.
- Salt and Pepper: To taste.
Optional Toppings:
- Breadcrumbs: For a crispy topping.
- Grated Cheese: Parmesan or mozzarella for an extra cheesy finish.
Step-by-Step Recipe: How to Make Bacalhau com Natas
Step 1: Prepare the Bacalhau
- Soak the Bacalhau: Rinse the salted codfish and soak it in cold water for 24-48 hours, changing the water every 6-8 hours to remove the salt.
- Cook the Codfish: Once desalted, boil the bacalhau in a pot of water for 10-15 minutes until tender. Remove from the pot, let it cool, and flake it into small pieces, discarding any bones and skin.
Step 2: Cook the Potatoes
- Dice the potatoes into small cubes and fry them in olive oil until golden brown. Alternatively, you can bake or boil the potatoes for a healthier option.
- Set the potatoes aside on a plate lined with paper towels to remove excess oil.
Step 3: Sauté the Onions and Garlic
- In a large skillet, heat olive oil and sauté the sliced onions until they turn soft and golden.
- Add the minced garlic and cook for another 2 minutes.
- Mix in the flaked bacalhau and cooked potatoes, stirring gently to combine all the ingredients.
Step 4: Make the Béchamel Sauce
- In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste.
- Gradually pour in the milk, whisking to avoid lumps.
- Add the heavy cream and a pinch of nutmeg, and season with salt and pepper. Cook until the sauce thickens.
Step 5: Assemble the Dish
- Preheat your oven to 375°F (190°C).
- In a greased baking dish, layer the bacalhau mixture. Pour the béchamel sauce evenly over the top, ensuring it covers all the ingredients.
- (Optional) Sprinkle breadcrumbs and grated cheese over the dish for a crispy, golden crust.
Step 6: Bake
Bake the dish in the preheated oven for 20-25 minutes or until the top is bubbling and golden brown.
Step 7: Serve and Enjoy
Remove from the oven, let it cool for a few minutes, and serve hot. Bacalhau com natas pair beautifully with a fresh green salad or crusty bread.
Tips for Perfect Bacalhau com Natas
- Properly Desalt the Codfish: Soaking the bacalhau is crucial to remove excess salt. Don’t rush this step to ensure a balanced flavour.
- Customize the Recipe: Add vegetables like spinach or peas for extra nutrition.
- Use Fresh Ingredients: High-quality potatoes, fresh milk, and heavy cream make a noticeable difference in the dish’s flavour and texture.
- Make it Ahead: Bacalhau com natas can be prepared a day in advance and baked just before serving, making it an excellent option for entertaining.
Why Bacalhau com Natas is Perfect for Any Occasion
- Family Dinners
This dish is perfect for feeding a crowd, making it an excellent option for family gatherings or Sunday dinners.
- Special Celebrations
Bacalhau com natas is a staple during Christmas and Easter in Portuguese households, symbolizing tradition and togetherness.
- Comfort Food
Its creamy, savoury flavours make it an ideal choice for a cosy, comforting meal on a cold day.
Pairing Bacalhau com Natas with Wine
Pairing the right wine with bacalhau com natas elevates the dining experience. Here are some suggestions:
- White Wine: A crisp Portuguese vinho verde complements the creamy dish beautifully.
- Red Wine: Light-bodied reds like Pinot Noir work well without overpowering the flavours.
- Sparkling Wine: A dry sparkling wine adds a festive touch to the meal.
Frequently Asked Questions (FAQs)
- Can I use fresh cod instead of salted codfish?
Yes, but the flavour will be less intense. Salted codfish adds a distinct taste to the dish. If using fresh cod, season it well before cooking.
- Can I freeze bacalhau com natas?
Yes, you can freeze the dish before baking. When ready to eat, thaw it in the refrigerator and bake as directed.
- Is there a vegetarian version of this dish?
While the traditional recipe uses codfish, you can substitute it with plant-based proteins like tofu or jackfruit for a vegetarian twist.
Conclusion
Bacalhau com natas is more than just a dish—it’s a celebration of Portuguese culinary heritage. Its rich flavours, creamy texture, and hearty ingredients make it a timeless favourite that brings comfort and joy to the table. Whether you’re cooking for family, hosting a dinner party, or exploring new cuisines, this recipe is a must-try.
So, gather your ingredients, follow this step-by-step guide, and experience the magic of bacalhau com natas. Bon appétit—or as the Portuguese say, bom apetite!
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