<Bacalao con Nata, or Cod with Cream, is a traditional dish originating from the culinary heritage of Portugal and has made its way into various regions of Spain. This savory dish features salted cod, which is simmered to perfection and enveloped in a rich, creamy sauce, often accompanied by potatoes. Its popularity stems from its delightful combination of flavors and textures, making it a beloved choice for festive gatherings and family meals.

As noted by culinary experts, “Bacalao con Nata is not just a meal, but a celebration of heritage and flavor.”

The dish highlights the Portuguese tradition of preserving cod and showcases the region’s affinity for rich, hearty fare, making it a comfort food favorite in many households.

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Bacalao con Nata (Cod with Cream) Recipe

Bacalao con Nata is a traditional dish from the Portuguese and Spanish cuisines, showcasing the rich flavors of salted cod, also known as bacalao. This dish is typically made with layers of cooked cod and creamy béchamel sauce, creating a delightful and comforting meal. Originating from the need to preserve fish for long periods, bacalao became a staple in many households, especially during Lent.

Ingredients

Ingredients Quantity
Salted cod (bacalao) 500 grams
Onion 1 medium, chopped
Garlic 2 cloves, minced
Potatoes 3 medium, sliced thin
Olive oil 4 tablespoons
Heavy cream 400 ml
Milk 200 ml
Butter 50 grams
Flour 50 grams
Nutmeg 1 pinch
Salt and pepper To taste
Fresh parsley For garnish

Preparation Steps

Step 1: Preparing the Cod

  • Soak the salted cod in cold water for 24 to 48 hours, changing the water regularly to remove excess salt.
  • After soaking, drain and rinse the cod, then boil it in fresh water for about 10 minutes until tender.
  • Remove the skin and bones, and flake the cod into large pieces.

Step 2: Making the Béchamel Sauce

  • In a saucepan, melt the butter over medium heat.
  • Add the flour and stir constantly for about 2 minutes until golden.
  • Gradually add the milk and heavy cream, whisking to prevent lumps.
  • Cook until the sauce thickens, about 5-7 minutes.
  • Season with nutmeg, salt, and pepper. Set aside.

Step 3: Cooking the Vegetables

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic, sautéing until translucent.
  • Add the sliced potatoes and cook until slightly tender, about 10 minutes. Stir occasionally.
  • Add the flaked cod to the skillet and mix well.

Step 4: Assembling the Dish

  • Preheat your oven to 180°C (350°F).
  • In a baking dish, layer half of the potato and cod mixture, followed by half of the béchamel sauce.
  • Add the remaining cod and potatoes, then top with the rest of the béchamel sauce.
  • Sprinkle some additional pepper on top for flavor.

Step 5: Baking

  • Bake in the preheated oven for 30-40 minutes or until the top is golden and bubbling.
  • Once done, remove from the oven and let cool for a few minutes.

Step 6: Serving

  • Garnish with freshly chopped parsley before serving.
  • Enjoy your delicious Bacalao con Nata with crusty bread or a fresh salad!

Frequently Asked Questions

What is Bacalao con Nata?

Bacalao con Nata is a traditional Portuguese dish made with salted cod and cream, typically baked until golden.

How is Bacalao con Nata prepared?

The dish involves soaking salted cod, layering it with onions and potatoes, and covering it with heavy cream before baking.

What ingredients are needed for Bacalao con Nata?

Key ingredients include salted cod, onions, potatoes, heavy cream, and olive oil.

Can I use fresh cod instead of salted cod?

While you can use fresh cod, it won’t have the same flavor or texture as traditional salted cod.

How long does it take to make Bacalao con Nata?

Preparation and cooking time for Bacalao con Nata is typically around 1.5 to 2 hours.

Is Bacalao con Nata gluten-free?

Yes, Bacalao con Nata is generally gluten-free if no bread crumbs or flour are used in the recipe.

What can I serve with Bacalao con Nata?

It pairs well with a fresh salad or roasted vegetables for a complete meal.

How do I store leftovers of Bacalao con Nata?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can Bacalao con Nata be frozen?

Yes, you can freeze Bacalao con Nata, but it’s best to consume it within 1-2 months for optimal taste.

What is the origin of Bacalao con Nata?

Bacalao con Nata has its roots in Portuguese cuisine and is particularly popular in regions with a strong fishing heritage.

Is Bacalao con Nata a common dish during holidays?

Yes, Bacalao con Nata is commonly served during festive occasions, especially around Christmas.

What are some variations of Bacalao con Nata?

Variations may include different vegetables or seasonings, such as adding bell peppers or using coconut milk for a twist.

Is Bacalao con Nata suitable for a low-carb diet?

Bacalao con Nata can be suitable for low-carb diets by reducing or omitting potatoes.

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