We live in North Carolina and I am a foodie. I love researching and changing recipes to fit my own needs and desires. My posts will be the Stephanie way of cooking so you will probably recognize some things and others might leave you saying that isn't for me but thanks anyway. This will allow me to share something I truly love, food and preparing it in such a way that my family and friends can feel how much I care for them.
Tuesday, February 25, 2014
Bacalhau com natas
We are celebrating a favorite recipe from Portugal. According to Wikipedia "Bacalhau com natas(literally "cod with cream") is a popular way of cooking saltedcod(bacalhau) inPortugal.It is an oven-baked dish consisting of layers ofbacalhau,onion, diced friedpotatoandcream. Using dairy products such as cream or cheese is not common in traditional Portuguese main courses, however the popularity of this dish—in households and restaurants—make it a classic. The origin of this dish is unclear, but a similar one using cod and cream was invented by chef João Ribeiro in the 1930s." The reference can be found Here. I used fresh cod for my recipe, supposedly this recipe used dried salted cod because it was more widely available than fresh.
Bacalhau com Natas, not sure how to say this, but it was yummy.
Ingredients for this recipe are: 2 lbs. Fresh Cod
1 Yellow Onion
1 3/4 cups Milk
2 cups Heavy Cream
4 Large Thin Skinned Potatoes (Eastern or Red Potatoes)
2 tablespoons Flour
6 tablespoons Butter
3 tablespoons Olive Oil
Freshly Ground Pepper
Preheat oven to 450 Fahrenheit
Clean potatoes and thinly slice.
Peel onion, cut in half and thinly slice.
Preheat 10 inch skillet, add 3 tablespoons butter and 3 tablespoons olive oil. Sauté onions and potatoes until tender.
Place potatoes and onions in oven proof dish, 12 inch oval ceramic if you have one or 9x13 glass dish.
Melt remaining 3 tablespoons butter in pan that you just emptied potatoes and onions from.
When butter stops foaming add flour and whisk. Cook flour for 3 minutes.
Add milk, cream, salt, pepper, and whisk until thickened.
Place filets on potatoes, sprinkle salt and pepper on filets.