Bacalhau com Natas
Gather your loved ones for a comforting plate of Bacalhau com Natas this Sunday!
At a cozy tasca in the heart of Lisbon, nothing feels quite like a plate of Bacalhau com Natas on a Sunday afternoon. Families gather around the table, sharing stories and laughter, all while enjoying this beloved classic that has graced Portuguese tables for generations. It’s a dish that warms the heart, perfect for those special moments like festive family meals or Sunday lunches with loved ones.
Each bite of Bacalhau com Natas tells a story, echoing the tradition of cooking passed down through families. The creamy goodness of the cod combined with tender potatoes brings a comforting richness that feels like a warm hug. It’s not just about the food; it’s about the love and care that goes into making it, creating lasting memories with every delicious forkful.
Ingredients · 4 servings
- 300 g salt cod (bacalhau)
- 500 g potatoes
- 200 ml heavy cream
- 4 large eggs
- 100 g onion, finely chopped
- 100 ml olive oil
- Salt and pepper to taste
Method
- Soak the salt cod in water for 24 hours, changing the water several times.
- Peel and slice the potatoes thinly.
- In a pan, heat the olive oil and sauté the onion until translucent.
- Add the potatoes to the pan and cook until just tender.
- Drain the cod, remove the skin and bones, and flake it into pieces.
- In a bowl, mix the heavy cream with the eggs, and season with salt and pepper.
- In a baking dish, layer half the potatoes, followed by the cod, and top with the remaining potatoes.
- Pour the cream and egg mixture over the layers and bake at 180°C (350°F) for 20-25 minutes until golden.