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Bacalhau com Natas (Portuguese Salt Cod Casserole with Potatoes and Cheesy Bechamel) Recipe

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Bacalhau com Natas is a traditional Portuguese casserole featuring salted cod fish flaked and combined with sautéed onions, tender fried potatoes, and a rich creamy béchamel sauce. Topped with mozzarella and parmesan cheese, then baked until golden and bubbly, this comforting dish showcases the perfect balance of savory flavors and creamy textures, making it an irresistible classic.

Ingredients

Cod and Marinade

  • 2.5 pounds dried salted cod (soaked for 48 hours, changing water every 4-5 hours)
  • 1/3 cup olive oil (divided – plus 2 tablespoons)
  • 3 cloves garlic (sliced in half)
  • 2 bay leaves (fresh or dried)

Potatoes and Frying

  • 1 pound Yukon Gold potatoes (peeled and cut into small cubes)
  • 2-3 cups canola oil (for frying)

Onions and Herbs

  • 1 large yellow onion (sliced)
  • 2 tsp freshly chopped parsley (plus more for garnish)
  • A few black olives (for garnish)

Cheeses

  • 1 cup part-skim mozzarella (shredded)
  • 1 cup Parmesan cheese (shredded)

Béchamel Sauce

  • 1/4 cup unsalted butter (4 tablespoons)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (warm)
  • 1 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1 tsp Dijon mustard (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Soak the Cod: Immerse the dried salted cod in a large bowl of cold water. Change the water every 4-5 hours for a full 48 hours to desalinate the fish properly. Drain the cod and give it a final rinse before cooking.
  2. Cook the Cod: Fill a large pot with water, add 1 tablespoon of olive oil, garlic cloves, and bay leaves. Bring the water to a boil. Once boiling, place the cod into the pot, cover with a lid, then turn off the burner. Let the cod poach gently in the hot water for 15-20 minutes. Afterwards, drain and discard the garlic and bay leaves.
  3. Flake the Cod: Allow the cooked cod to cool. Using a fork or your fingers, carefully flake the fish into bite-sized pieces, discarding any tough or spongey parts to ensure a pleasant texture.
  4. Fry the Potatoes: Heat canola oil in a deep-sided skillet or fryer to 350°F. Fry the cubed potatoes in batches to avoid overcrowding, cooking for 5-6 minutes per batch until golden and crisp. Drain on paper towels and keep warm in an oven set to 170°F until assembly.
  5. Sauté the Onions: In a separate pot or deep skillet, heat the remaining 1/3 cup olive oil. Add the sliced onions and cook over medium heat until tender and translucent, which typically takes about 5-7 minutes.
  6. Sauté the Cod with Onions: Add the flaked cod to the sautéed onions and stir to combine. Cook together for 2-3 minutes to meld the flavors, then turn off the heat and stir in 2 teaspoons of freshly chopped parsley.
  7. Make the Béchamel Sauce: In a medium saucepan, melt 1/4 cup unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux, cooking for about 1-2 minutes until it forms a paste but hasn’t browned. Gradually whisk in the warm milk, stirring continuously to avoid lumps. Add the heavy cream, Dijon mustard (if using), nutmeg, salt, and pepper. Cook the sauce until it thickens to a creamy consistency, then remove from heat.
  8. Assemble the Dish: Preheat the oven to 350°F. In a casserole dish, spread the sautéed cod and onion mixture evenly. Layer the fried potatoes over the top. Pour the béchamel sauce over the potatoes, ensuring ample coverage. Sprinkle shredded parmesan and mozzarella cheeses evenly on top.
  9. Bake: Bake in the preheated oven for 20 minutes, or until the center is heated through and the cheese is melted and bubbly. To achieve a golden-brown and slightly crisp top, place the casserole under the broiler for 1-3 minutes, checking every 30 seconds to avoid burning.
  10. Garnish and Serve: Remove from the oven and garnish with black Portuguese olives and additional chopped parsley. Serve warm, allowing the creamy, savory flavors to shine.

Notes

  • Be sure to soak the salted cod for a full 48 hours, changing the water regularly to properly desalinate the fish.
  • If you prefer, substitute part-skim mozzarella with another mild melting cheese.
  • For a lighter version, you may reduce the amount of cream or use milk, but the dish may be less rich.
  • Use fresh parsley for best flavor.
  • Keep fried potatoes warm in a low oven to prevent sogginess.
  • Watch the broiler carefully as cheese can burn quickly.
  • Optional Dijon mustard adds depth to the béchamel but can be omitted for a more traditional flavor.

Find it online: https://marthatasty.com/bacalhau-com-natas-portuguese-salt-cod-casserole-with-potatoes-and-cheesy-bechamel-recipe/