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Codfish with Cream
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
1530 minutes
Indulge in creamy Portuguese bacalhau with velvety potatoes, just soak salt cod in advance.
Ingredients:
  • 12 ounces dried salted cod fish
  • vegetable oil for frying
  • 4 large potatoes, peeled and cut into very small cubes
  • 0.5 cup olive oil
  • 1 large onion, sliced thin
  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup hot milk
  • 1 pinch ground nutmeg
  • 1.3333333730698 cups heavy cream
  • salt and ground black pepper to taste
  • 0.66666668653488 cup heavy cream
  • 1 ounce grated Parmesan cheese
Instructions:
  • Submerge the dried salted cod in cold water with the skin side facing up for 24 hours, refreshing the water approximately 4 times. Afterward, drain and discard the water.
  • Preheat your oven to 350°F (175°C).
  • In a pot, cover the cod with water, bring to a boil, and simmer for 10 minutes. Remove the skin and bones, then cut the cod into chunks and set aside.
  • In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry the potatoes in batches, if needed, until just cooked, approximately 5 minutes. Drain on a paper towel-lined plate.
  • Heat the olive oil in a Dutch oven or heat-proof casserole dish over medium heat. Sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the cod and cook for another 3 minutes, then mix in the potatoes and cook for an additional 1 to 2 minutes. Lower the heat to low.
  • In a separate pan over medium-low heat, melt the butter and vigorously stir in the flour. Slowly stream in the hot milk while stirring; cook until thickened. Season with nutmeg, then pour into the casserole with 1 1/3 cups cream and stir to coat. Simmer together for about 2 minutes. Season with salt and pepper, then drizzle the remaining 2/3 cup cream over the mixture and sprinkle with Parmesan cheese.
  • Bake until the top is golden brown, for about 30 to 40 minutes. Serve while still hot.

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