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]
 | |
| Place of origin |  Portugal |
|---|---|
| Main ingredients | Bacalhau, onions, fried potatoes and double cream |
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
editReferences
edit- ↑ Regis St. Louis; Robert Landon (1 March 2007). Portugal. Lonely Planet. p. 75. ISBN 978-1-74059-918-4. Retrieved 3 April 2012.
- ↑ "Bacalhau com Natas". We Travel Portugal. Retrieved 12 December 2022.
- ↑ "Bacalhau com Natas". Sal&Saudade (in European Portuguese). 2021-05-23. Retrieved 2025-12-11.
- ↑ "Bacalhau à conde da Guarda". Teleculinária (in European Portuguese). Retrieved 2025-12-11.
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