Bacalhau com natas (literally as "cod with double cream") is a popular way of cooking salted cod (bacalhau) in Portugal.[1] This dish consists of baked cod in the oven layered with onions, diced fried potatoes (or leftover cooked potatoes) and double cream, usually seasoned with nutmeg and white pepper.[2]

This is a simple dish to prepare and very popular both at home and in restaurants; since it does not require a great deal of codfish it can be a way to use up leftover codfish or make a codfish dish for many people.

The origin of the dish is unclear, it may have been conceived by the Count of Guarda (due to a similar recipe called Bacalhau a Conde da Guarda) or created and popularized by chef João Ribeiro in the 1930s.

Cod with cream (bacalhau com natas)

See also

References

  1. ↑ Regis St. Louis; Robert Landon (1 March 2007). Portugal. Lonely Planet. p. 75. ISBN 978-1-74059-918-4. Retrieved 3 April 2012.
  2. ↑ "Bacalhau com Natas". wetravelportugal.com. Retrieved 12 December 2022.


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