Bacalhau com Natas – Portuguese stockfish in cream sauce

Ingredients for 3 servings:

• 2 fish(s) (bacalhau – dried, salted cod, approx. 10 x 5 cm)
• n. B. Water for soaking
• 750 g potatoes, waxy
• 2 large onions
• e.g. olive oil
• ½ lemon(s)
• 2 bay leaves
• e.g. Piri-Piri or chilli powder
• pepper
• 1 shot of white wine or red wine, can be omitted
• 3 tsp butter
• 4 ½ tsp flour
• 1 ½ cup(s) milk
• 1 cup whipped cream
• 1 tbsp crème fraîche
• e.g. breadcrumbs
• salt and pepper
• nutmeg
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 45 minutes

Portuguese recipe

Soak the bacalhau in cold water for at least 24 hours beforehand, refrigerate, and change the water several times to desalt it. Place the fish in a pot of cold water and boil with 2 bay leaves for 10-15 minutes. Place in a colander and drain (save the bay leaves). Tear the fish into small pieces by hand, removing the bones (I use the skin as well). Set aside. Slice the onions into rings and fry with the bay leaves in olive oil until golden yellow. Add the piri-piri, pepper, and wine and fry until the liquid has evaporated. Remove the bay leaves and add the fish. Heat for 2 minutes and set aside. Baste with the juice of half a lemon. Peel the potatoes and cut them into small sticks. Fry in olive oil until almost tender (they should still have some bite). Add a little salt and set aside. Preheat the oven to 200°C. Make the béchamel sauce. Heat the milk. Melt the butter in a saucepan and add the flour. Stir with a whisk over low heat for about 2 minutes. Add the warmed milk. Increase the heat and stir until thickened. Once boiling, remove from the heat. Season with salt, pepper, and nutmeg. Stir in the cream and crème fraîche. Grease a baking dish and layer the potatoes and onion-fish mixture. Pour the sauce over the top and sprinkle with breadcrumbs thickly to form a light crust. You can omit the breadcrumbs or replace them with cheese, but this is how I use the recipe from Portugal. Bake for about 20 minutes. Serve with wine or beer. Tip: I always buy a whole fish (about 10 pieces) and soak everything according to the instructions. Then I freeze it in portions. To thaw quickly, simply pour warm water over it. This saves time and preserves the fish best, as it doesn’t keep forever, even when dried!