Entree: Cape Verde – Northern Culinary Region – Bacalhau com Natas (Creamy baked salt cod and potato casserole)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 24 hrs

Total 25 hrs 20 min

Ingredients

- 1 lb (450 g) salted cod (bacalhau), soaked/desalted and flaked
- 1.5 lb (700 g) potatoes, peeled and cut into 1/4–1/2-inch slices
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 medium onions, thinly sliced (about 300 g)
- 3 cloves (9 g) garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan or hard cheese
- 2 large eggs (about 100 g), lightly beaten
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) unsalted butter, cut into small pieces for dotting
- Chopped parsley for garnish

Instructions

1. Rinse and desalinate the cod: soak the salted cod in cold water for 24–48 hours in the refrigerator, changing the water 2–3 times until salt level is mild; drain and pat dry, then flake into bite-sized pieces.
2. Preheat the oven to 350°F (175°C). Place the potato slices in salted boiling water and simmer 8–10 minutes until just tender but not falling apart; drain and set aside.
3. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and lightly caramelized, 12–15 minutes. Add the garlic in the last minute and cook until fragrant.
4. Stir the flaked, drained cod into the onions and cook 2–3 minutes to combine flavors. Remove from heat and set aside.
5. In a small saucepan, melt 2 tbsp (28 g) butter over medium heat, whisk in 2 tbsp (16 g) flour and cook 1 minute. Gradually whisk in 1 cup (240 ml) milk until smooth; simmer gently 3–4 minutes until slightly thickened.
6. Remove béchamel from heat and whisk in 1 cup (240 ml) heavy cream, 1/2 cup (50 g) grated cheese, beaten eggs, and 1/4 tsp (0.5 g) nutmeg. Season with salt and plenty of black pepper, keeping in mind the cod may still have some salt.
7. In a buttered 9x13-inch (23x33 cm) baking dish, arrange half the potatoes in a single layer, top with the cod and onion mixture, then arrange the remaining potatoes over the cod. Pour the cream-béchamel evenly over the layers.
8. Dot the surface with 2 tbsp (30 g) butter. Bake in the preheated oven 30–35 minutes until bubbling and golden on top. For a deeper crust, place under the broiler 1–2 minutes, watching closely.
9. Let rest 10 minutes before serving. Garnish with chopped parsley and serve warm.