Portuguese Cod Bake

Portuguese Cod Bake

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9 people made this

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.

Rita Machado

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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