- Prep
- 30 min
- Cook
- 60 min
- Total time
- 90 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Bacalhau com Natas recipe, a traditional dish that combines unique flavors and tasty texture. Ideal for those who appreciate a mix of flavors on the plate.”
What you need to know
- Delicate and tasty, this cod is a classic delight of Brazilian cuisine.
- The use of heavy cream provides a creamy and creamy texture to the dish.
- The combination of onion and cod creates an incomparable flavor.
- Potato sticks serve as a nutritious base, providing a touch of softness to the dish.
- The parsley salad adds a fresh and additional touch of flavor.
Ingredients
Main
- 1 kg of desalted cod
- 4 large onions cut into rings
- 500 ml of heavy cream
- 3 tablespoons of olive oil
- 2 tablespoons of mustard
- 300 g of potato sticks
- Black pepper to taste
- Salsinha picada a gosto
Instructions
Principal
- Start by cooking the cod in a pot with water for about 20 minutes.
- Drain and shred the cod into larger pieces.
- In another pan, heat the olive oil and sauté the onions until golden.
- Add the shredded cod to the onion and mix well.
- Incorporate the mustard and season with black pepper to taste.
- In a pan, spread the cod and onion mixture evenly.
- Pour the heavy cream over the cod, ensuring it covers the entire surface.
- Finish with a layer of potato sticks.
- Place in a preheated oven at 180 degrees for approximately 30 minutes.
- Remove from the oven and sprinkle chopped parsley before serving.
Chef's tips
- To prevent the cod from overcooking, remove it from the water when it is soft.
- Potato sticks can be prepared in advance and kept frozen to facilitate the preparation process.
- For a healthier version, replace the olive oil with a small amount of extra olive oil and add more onion to increase the texture.
Variations
- For a more traditional version, you can replace the onion with ground black pepper.
- For a milder version, you can replace the mustard with wine vinegar and add a pinch of nutmeg.
- For a healthier version, you can replace the olive oil with coconut oil and add a little ginger to give a pinch of flavor.
Substitutions
- Instead of heavy cream, you can use whole milk or lactose-free dairy for a healthier version.
- For a healthier version, you can replace the potato sticks with brown rice.
- You can replace the parsley with fresh black pepper to add more flavor.
How to store
The dish can be stored for up to 3 days in an airtight container in the refrigerator. After preparation, the dish can be frozen for up to 3 months. Before serving, thaw and heat the dish.
Can it be frozen?
Yes, the dish can be frozen. Before freezing, reserve the leftover heavy cream to season the cod. After thawing, reheat the dish in a preheated oven for 30 minutes.
What to serve with
This recipe is perfect accompanied by brown rice and green leaf salad. It is a great main dish option for a family dinner.
Frequently asked questions
Can I substitute parsley with another green leaf?
Yes, you can replace the parsley with another green leaf, such as fresh black pepper.
What is the best storage method for the dish?
The dish can be stored in an airtight container in the refrigerator for up to 3 days and frozen for up to 3 months.
What is the exact amount of olive oil that should be used?
A tablespoon of olive oil should be used.
Can the dish be served with brown rice?
Yes, the dish can be served with brown rice.
