Portuguese Cod Bake

    1 day 1 hour 20 minutes

    Cod is often cooked like this in Portugal especially Lisbon. I love how easy it is as well as the creamy sauce and rich flavours.

    24 people made this

    Serves: 4 

    • 375g dried salted cod fish
    • 2 tablespoons olive oil
    • 4 large potatoes, peeled and cut into very small cubes
    • 2 tablespoons olive oil
    • 1 large onion, sliced thin
    • 3 cloves garlic, crushed
    • 1 tablespoon butter
    • 1 tablespoon plain flour
    • 1 cup (250ml) hot milk
    • 1 pinch ground nutmeg
    • 1 1/2 cups (375ml) cream
    • 1 pinch salt and ground black pepper, to taste
    • 1/2 cup (125ml) thickened cream
    • 30g grated Parmesan cheese

    Preparation:50min  ›  Cook:30min  ›  Extra time:1day soaking  ›  Ready in:1day1hour20min 

    1. Soak the dried salted cod in cold water with the skin side up for 24 hours changing the water about 4 times. Drain and discard the water.
    2. Preheat an oven to 180 degrees C.
    3. Place the cod in a saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove the cod from the saucepan then remove and discard the skin and bones. Cut the cod into chunks and set aside.
    4. Heat 2 tablespoons olive oil in a frypan then cook the potatoes in the hot oil until just cooked; about 5 minutes. Transfer to a plate lined with paper towels to drain.
    5. Pour 2 tablespoons more olive oil to the frypan then cook the onion and garlic until the onion is translucent; about 5 minutes.
    6. Add the cod to the frypan then cook another 3 minutes before stirring the potatoes into the mixture; cook another 1 to 2 minutes. Reduce heat to low.
    7. Melt the butter in a separate frypan over medium-low heat then vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg.
    8. Pour into the frypan with 1 cup thickened cream stirring to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper then transfer to a small baking dish.
    9. Drizzle another 1/2 cup of thickened cream over the mixture then sprinkle with the Parmesan cheese.
    10. Bake in the preheated oven until the top is browned; 30 to 40 minutes. Serve hot.

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    Reviews in English (14)


    All recipes changed a detail on my recipe when publishing which isn't right. You must fry the potatoes in a large (high) skillet with hot VEGETABLE OIL (enough to cover half the skillet or frying pan) just enough to cook inside, no more than 5 minutes. After this you must use a large casserole to sauté the onion in OLIVE OIL (ABOUT 1/4 CUP), not the same frying pan where you fryed the potatoes. Plus, you shall use cream, not Heavy Cream.  -  04 Apr 2010  (Review from Allrecipes USA and Canada)


    Here in Portugal we call it "Bacalhau com natas", a truelly fantastic recipe in my humble opinion, we have a special cheese called "Quijo da Ilha" its a very strong flavoured cheese, but if you cant find where you live, Parmesan will do just fine. Make sure you serve it with a good wine and nice tossed green salad. It makes indeed a lovely meal.  -  14 Apr 2010  (Review from Allrecipes USA and Canada)


    We liked this. This dish turns out like fish pie or lasagna. The flavor is creamy, not very salty and the combination of potato/cheese/fish/sauce is great.  -  20 Dec 2010  (Review from Allrecipes USA and Canada)