Bacalhau com natas
From Wikipedia, the free encyclopedia
Portugal | |
| Place of origin | Portugal |
|---|---|
| Main ingredients | Bacalhau, onions, fried potatoes and double cream |
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.
