Bacalhau com Natas (Creamy Baked Salt Cod)
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Ingredients
- 400 g salt cod fillet (soaked overnight)
- 500 g baking potatoes, peeled and thinly sliced
- 2 onion, finely sliced
- 2 garlic cloves
- 300 ml double cream
- 80 g gruyère cheese, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 735 kcal
- Protein
- 38.8 g
- Carbohydrate
- 28 g
- of which sugars
- 7.3 g
- Fat
- 50.3 g
- of which saturates
- 27.3 g
- Fibre
- 3.9 g
- Salt
- 3.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Drain the soaked salt cod, pat dry, poach for 8 minutes until it flakes easily, then drain and flake, discarding any skin and bone.
- 2
Cook the potato slices in salted boiling water for 6-7 minutes until just tender, then drain.
- 3
Heat the olive oil in a pan and soften the onion and garlic for 8 minutes.
- 4
Layer the potatoes, salt cod and onion in a baking dish, finishing with a layer of potato, then pour the cream evenly over the top.
- 5
Scatter with the gruyère and bake for 25-30 minutes until bubbling and golden on top.
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