Bacalhau com natas

Updated at: Thu, 17 Aug 2023 05:10:46 GMT

Step 1

Soak the salted cod fish in water for 24h or longer, change the water every 4 hours or so.

Step 2

Place the cod in a saucepan and cover with water, add the bay leaves, bring it to boil then let it simmer for 5 min

Step 3

Remove the cod and let it cool down. Reserve 200ml of that water and the bay leaves aside for the bechamel sauce. Meanwhile remove the fishbones and break the cod into small pieces.

Step 4

Preheat the oven at 200º C

Step 5

Peel and dice the potatoes and cook gently until golden in low heat with a bit of oil, the idea is to cook rather than fry. Drain the potatoes

Step 6

Slice the onion and leek, dice the garlic

Step 7

In a pan, add olive oil and saute the garlic, onion and leek for 2/3 min Add the cod, fold everything and cook until slightly golden for another few minutes.

Step 8

Add the potatoes to the cod

Step 9

In another saucepan, melt the butter then add the flour and stir until blended.

Step 10

While stirring, pour the reserved water without the bay leaves,add milk and double cream.

Step 11

When it starts boiling, add salt, pepper, nutmeg, parsley and the lemon juice. Stir and turn off the heat.

Step 12

Transfer 2/3 of the bechamel sauce to the cod/potato and blend

Step 13

Brush up a tray with olive oil and transfer the cod/potatoe/bechamel mix.

Step 14

Pour the remaining bechamel over.

Step 15

Sprinkle with the mozzarella cheese

Step 16

Place the train the oven to gratin at 200º for 15 to 20 min

Step 17

Garnish with fresh parsley/coriander and black olives

Step 18

Serve with a salad

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