Codfish with Cream

Preparation

Codfish with Cream
A comforting classic of Portuguese cuisine, perfect for a family lunch or a special dinner. The combination of creamy codfish with fried potatoes and the golden touch of gratinated cheese makes this dish irresistible. It’s a relatively simple recipe, yet full of flavor and tradition.

Duration: 50 minutes | Method: Oven | Difficulty: Medium | Serves: 6 portions

STEP BY STEP
Prepare the Codfish

• Start by boiling 4 codfish fillets (Abrancongelados) in 600 ml of milk. This step gives the codfish and the sauce a special flavor.
• While the codfish cooks, slice 1 onion thinly.
• In a large pan, sauté the onion in olive oil until golden and soft.
• Drain the cooked codfish, reserving the cooking milk, and flake the fish. Add the flaked codfish to the sautéed onion and cook slowly for a few minutes to deepen the flavors.

• Sprinkle the codfish and onion mixture with 2 tablespoons of flour. Stir well to coat everything evenly.
• Gradually add the strained cooking milk, stirring constantly to avoid lumps. Continue stirring occasionally until the sauce thickens and reaches a creamy consistency.

• Peel and cut 1 kg of potatoes into cubes.
• Fry the potatoes in hot oil, cooking them more until soft than crispy. The goal is to have tender potatoes inside.
• Drain the fried potatoes well and mix them into the codfish and sauce mixture.

• Season to taste with salt and freshly ground pepper.
• Transfer the entire preparation to an oven-safe dish.
• Pour 200 ml of cream (nata) over the top and generously sprinkle with grated cheese.
• Bake in a preheated oven at 180ºC (350ºF) until golden and bubbling with a crispy crust.

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