Bacalhau com natas

Bacalhau com natas
Place of origin Portugal
Main ingredientsBacalhau, onions, fried potatoes and double cream
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Bacalhau com natas (Portuguese pronunciation: [bɐ.kɐˈʎaw kõ ˈna.tɐʃ], meaning "cod with double cream") is a popular way of cooking salted cod (bacalhau) in Portugal.[1] This dish consists of baked cod in the oven layered with onions, diced fried potatoes (or leftover cooked potatoes) and double cream, usually seasoned with nutmeg and white pepper.[2]

This is a simple dish to prepare and very popular both at home and in restaurants. Since it doesn’t require a large amount of cod, it can be a way to use leftover cod or to make a cod dish for more people.[3]

The origin of the dish is somewhat unclear; it may have been created by the Count of Guarda (as there is a similar recipe called Bacalhau à Conde da Guarda)[4] or developed and popularized by chef João Ribeiro in the 1930s.

See also

References

  1. ^ Regis St. Louis; Robert Landon (1 March 2007). Portugal. Lonely Planet. p. 75. ISBN 978-1-74059-918-4. Retrieved 3 April 2012.
  2. ^ "Bacalhau com Natas". We Travel Portugal. Retrieved 12 December 2022.
  3. ^ "Bacalhau com Natas". Sal&Saudade (in European Portuguese). 2021-05-23. Retrieved 2025-12-11.
  4. ^ "Bacalhau à conde da Guarda". Teleculinária (in European Portuguese). Retrieved 2025-12-11.


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