Traditional cod with cream: use leftovers from the day before

How to make traditional Portuguese cod in cream with creamy sauce, from scratch or using leftover cod from other recipes

Bacalhau com Natas is a creamy Portuguese classic, baked and perfect for reusing leftovers or preparing it from scratch with excellence.

Recipe for 6 people.

Classic (no restrictions)

Preparation: 01:35 + desalination time (if you have chosen cod)

Interval: 00:40

TOOLS

1 cutting board(s), 2 skillet(s), 2 skillet(s), 1 bowl(s), 1 potato peeler(s), 1 spatula(s), 1 wire whisk, 1 baking tray(s) or plate(s) ) refractory(s), 1 grater, 1 plate(s) (support), 1 slotted spoon, 1 strainer(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Cod in Cream Ingredients (cooking and sautéing):

– 600 g of cooked and grated cod (or desalted and grated cod)

– 6 potatoes, peeled and cut into cubes

– 6 tablespoons of olive oil + a little for greasing

– small onion(s) to taste, cut into thin slices

– 6 cloves of garlic (half whole to flavor cooking, half chopped to fry)

– salt to taste (only if necessary) (optional)

– 3 bay leaves

Ingredients for the cream sauce:

– 1 1/2 tablespoons unsalted butter

– 1 and 1/2 tablespoons of wheat flour

– 1.2 L of flavored whole milk (used for cooking the cod, filtered after preparation)

– 300 g of cream

– 3/4 teaspoon(s) of freshly grated nutmeg

– salt to taste (pinch) (optional)

– pepper to taste

Ingredients TO FINISH AND DECORATE:

– 75 g of stale and grated bread, or as required

– 75 g of parmesan

– chopped parsley to taste

PREPARATION:

1. Soak the cod (if necessary):
2. If you use cod, follow the instructions to desalinate it correctly at the link: How to desalinate cod: advice and the correct way to do it.
3. Peel and cut the potatoes into 1.5cm cubes. Start cooking (see preparation).
4. Prepare the cod:
   1. Desalted cod: Cook in milk with the bay leaf(s) and unpeeled garlic clove(s) over low heat for 10 minutes. After cooking, remove the cod, remove the skin and bones and chop it into medium-sized flakes. Strain the milk, measure the quantity needed and reserve for the cream sauce.
   2. Leftovers: Even if the cod is cooked, heat the milk with the bay leaf and garlic and a pinch of salt (optional) to flavor it. Strain the milk, measure the quantity needed and reserve for the cream sauce.
5. Grate the stale bread and cheese. Mix and set aside in a bowl.
6. Wash the parsley well, dry it and chop it to use in decoration.

PREPARATION:

Cooking the Potatoes: (do this step during pre-preparation):

1. In a pan, add enough water to cover the potatoes.
2. Add salt to the water after it boils.
3. Cook over medium heat for 5-7 minutes after boiling or until the potatoes are al dente (firm but cooked inside).
4. In the meantime, go back to pre-preparation (step 3).

Cooking potatoes (continued):

1. Insert a fork or toothpick into the potatoes and check for doneness: they should go in with slight resistance.
2. Remove the potatoes from the water with a slotted spoon.
3. Place on a clean cloth or paper towel to dry completely.
4. Let them rest to make sure they are dry before frying them.
5. Follow the preparation steps below.

Cod – Sauté:

1. Peel the onion(s) and cut into thin slices.
2. Peel and mince the garlic clove.
3. Heat the oil in a pan and sauté the onion over medium heat until translucent.
4. Add the garlic clove and sauté for another 1 minute.
5. Add the cod cut into pieces and mix well, leaving it to cook for 2 minutes.
6. Season with salt (optional) and black pepper. Book.

White Sauce:

1. In a pan, melt the butter over low heat.
2. Add the wheat flour and cook for 2 minutes, stirring constantly, to avoid the raw flour taste.
3. Gradually add the flavored milk, mixing vigorously with a wire whisk to avoid the formation of lumps.
4. Cook the cream until it thickens enough to coat the back of a spoon (napê point).
5. Consistency test: Run your finger along the back of the spoon; the cream must form a trail and not drip.
6. When it has reached the desired consistency, turn off the heat. Cover and let cool slightly until lukewarm.
7. While it cools, brown the potatoes.

Brown the potatoes:

1. Heat enough oil (about 2cm deep) in a deep non-stick pan.
2. Make sure the potatoes are completely dry before frying them to ensure crispiness and avoid oil splashes.
3. The ideal temperature is 170-180°C (hot oil, but not smoking). If you don’t have a thermometer, test with a potato cube.
4. Add a portion of dried, pre-cooked potatoes to the hot oil.
5. Fry in small batches to ensure all the potatoes are golden brown.
6. Stir occasionally with a slotted spoon to brown all sides.
7. Remove the potatoes with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil.
8. Let rest for 2 minutes before assembling the dish.

Cream sauce:

1. Add the cream to the warm béchamel, mixing well so that the sauce is smooth.
2. Season with nutmeg, salt (optional) and black pepper.
3. Taste and adjust seasonings.

Cod with Cream – Assembly:

1. In a baking dish or baking dish greased with olive oil, spread the boiled or fried potatoes, forming an even layer.
2. Spread the braised cod over the potatoes.
3. Cover with the cream sauce, spreading it well until it covers the entire surface.
4. Sprinkle with grated cheese and, if desired, with breadcrumbs for an extra touch of crunch.

Cod with Cream – Gratin:

1. Preheat the oven to 200°C.
2. Place the dish in the oven and bake for 20-25 minutes or until the top is golden brown and bubbly.
3. Check after 10 minutes to avoid burning and adjust the remaining time, monitoring, to avoid burning
4. Remove from the oven when the crust is golden and crispy.

FINALIZATION AND ASSEMBLY:

1. After removing from the oven, leave the cod with cream rest for 5-10 minutes before serving. This time allows the cream to stabilize, preventing it from dripping when cut.
2. Decorate with chopped parsley and serve in the baking dish.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.