20 kg alive cod fish

Cod with cream – Recipe

Salted cod fish is something Portuguese used so intensely and extensively over the years that now it’s one of the things that most Portuguese miss when they move abroad. In fact, it is said that there are about 365 different ways of preparing cod in Portugal – one for each day of the year.

Turns out that eating salted cod is a very Portuguese thing. And it’s such an old portuguese thing that the ex-colonies countries (especially Brazil) have a lot of dishes with salted cod as well. It used to be a handy way of preserving the fish while going on for those long trips to different continents back in the 15 hundreds.

Now, with no further delay, I’ll leave you with the recipe of the codfish with cream – a safe bet. Didn’t take any pictures of it yet, but I will eventually… and then update the post.

Raw codfish - just the way it looks after soaking it in water

This is how the codfish will look like after you’ve soaked it in water for 12-24 hours. Image by yoppy via Flickr http://www.flickr.com/photos/spilt-milk/3338823198/in/photolist-7ssQiY-663kPd-7q46mZ-6icDuJ


Bacalhau com natas



250gr salted cod
3 potatoes
1 onion
2 garlic cloves
1 laurel leaf (bay leaf)
3-4 table spoons olive oil
100ml cream
100ml milk
1 table spoon butter
nutmeg to taste
grated cheese or bread crumbs to taste


At least 12 hours before cooking, put the cod in a bowl filled with water and change the water once or twice during that period. Then boil it in plain water and take the bones out and shred it – in case you didn’t by it shredded already.

While the cod is boiling, cut the potatoes in little cubes and boil them in water with salt. Once they’re cooked, drain them and reserve them.

Chop the onions and garlic cloves and saute them in a deep pan with the olive oil and the laurel leaf. Mix it and wait until the onions turn yellow and transparent. Be careful not to burn the garlic.

Add the cod and stir it continuously. Add some pepper, if you like it.  Add the potato cubes and keep stirring. Allow the potatoes to “crumble” while you mix.

Add the butter and the milk and keep stirring, so it gets creamier and creamier. Add the cream and some ground nutmeg to taste. Stir, taste, adjust the seasoning.

Put it in a tray to go to the oven and cover it with melting cheese/breadcrumbs. Put it in the oven at 180ºC to gratin the cheese.

Serve it with green salad. Bom apetite!!


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