Ahhhh Bacalhau, that dry salted cod fish that you find in the supermarkets in Portugal that smells rather, well. . . . . rank if I’m honest!! However, don’t let the smell put you off as when cooked, it is quite delicious. If soaking the smelly fish isn’t your thing either, then they sell the cod frozen (already soaked) hurrah!! That is what I will be using, although I am sure a dear Portuguese lady will be frowning at me from somewhere!
Portuguese cod fish pie or Bacalhau com natas is traditionally served at Christmas time. Often it is served with a very simple lettuce and white onion side salad. This has always been my personal favourite of the some 365 recipes that the Portuguese have for cod! Before I undertook making a national dish, I asked many Portuguese their own personal technique, then using the ‘best’ tips, I put together my own recipe. I like to serve it with a salad with a few more ingredients such as tomatoes, cucumber and peppers. Food is all about personal preference, so pick your favourite salad and you are all set! It has passed the Portuguese taste test and a had huge seal of approval, so what are you waiting for? Lets cook!
A delicious creamy cod fish pie that originates from Portugal, traditional at Christmas, but fabulous for any time of the year.
Ingredients
- 900 grams Bacalhau/Cod (pre soaked) Frozen is easiest
- 500-600 ml semi skimmed milk or enough to cover the fish in a pan
- 5 medium red potatoes
- 1 green apple (Granny Smith)
- 400ml double cream
- 2 large onions, sliced
- 2 cloves of garlic, finely chopped
- 2 bay leaves
- Olive oil
- Sunflower oil to deep fry potatoes
- 200g grated cheese (such as mozarella)
- 75g butter
- 75g flour
- Milk from Bacalhau pan
- Large pinch of finely grated nutmeg
- Salt and pepper to taste (take care as Bacalhau is still fairly salty)
Instructions
- Defrost Bacalhau thoroughly and put in a pan and cover with the milk, simmer for 20 minutes until Bacalhau is thoroughly cooked, allow to cool in pan for 20 mins
- Remove Bacalhau from the milk and allow to cool completely. Strain milk through a sieve and keep to one side.
- Remove all fish meat from the bone and remove all skin, recheck fish for bones.
- Slice 2 large onions and cook slowly in a few tablespoons of olive oil with 2 bay leaves until very soft and slightly golden, remove bay leaves
- In a heavy bottomed pan, or fryer heat enough sunflower oil to deep fry
- Peel and small cube 5 large potatoes, rinse, dry with paper towel and fry for 3 minutes or so in small batches until crispy.
- Peel, core and cube the apple into cubes the same size as the potato and poach in a little water until soft.
- Melt butter in a heavy bottomed pan, add plain flour and whisk until a roux has formed, easier if you leave it a little runny.
- Add milk from Bacalhau bit by bit whisking in thoroughly each time, until even consistency, add a little more milk if necessary, you need a thick creamy bechamel.
- Season with salt, pepper and the nutmeg.
- Allow to cool slightly and add the cream.
- Add finely chopped garlic to onions and fry for 2 minutes.
- Add Bacalhau flakes, cook for further 2 minutes.
- Add all potato cubes and apple, cook until all warmed through.
- Add bechamel sauce and mix thoroughly.
- Transfer to oven proof dish, level out and sprinkle the cheese plentifully on top
- Bake for approx 30 minutes in a 200C electric fan oven or equivalent until golden and bubbling.
Notes
When making the bechamel sauce, ensure that the sauce is thick, you are aiming to be able to see the trail from the whisk as you mix. When you add the cream, the sauce will loosen.
These recipes look great will definitely try them and will let you know how they turn out xxx
I look forward to hearing from you! Emma x
Hi Emma, where do you buy your fish from – its my friends birthday in November and I want to make her this as she is from Portugal
Hi Roz, I’m not sure what area you are in, but any Portuguese deli will have it pre soaked and frozen. I use a deli in Littlehampton, but they are literally everywhere! Hope you find some! Emma xx
I have used this recipe many times now and it works perfectly and my family and guests love it served with Portuguese greens.
Beware it takes a lot of effort and it felt like I used every pan in the kitchen.
Yes it does create a fair amount of washing up! So worth it though! Emma xx