Cod with Cream – Bacalhau com Natas

This is a traditional cod dish.  I skip the cream and use whole milk instead.


2 salted cod pieces,  soaked overnight with frequent water changes
2.5 cups milk
1 onion sliced in rounds
2 tbsp. olive oil
2 tbsp. flour
10 potatoes, peeled and cubed
Salt & pepper to taste


Cook the cod in the milk.  Remove the cod and reserve the milk.  Once the cod is cooled, debone and remove the skin.

Heat the olive oil in a dutch oven cook onion.   Add the cod, flour and the strained milk. Cook until thickened, stirring occasionally.

Fry the potatoes but do not let them brown, just enough that they are cooked but not fried, mix the potatoes with the cod mixture.

Preheat oven to 400°F. Pour the mixture in a oven safe dish and cook for 20 minutes, top should be golden brown.


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