Bacalhau com Natas (Portuguese Cod with Cream)
Bacalhau com Natas (Portuguese Cod with Cream) is a medium Portuguese recipe that serves 4. 1100 calories per serving. Recipe by Tuga na Cozinha on YouTube.
Prep: 30 min | Cook: 1 hr 5 min | Total: 1 hr 50 min
Cost: $20.50 total, $5.13 per serving
Ingredients
- 800 g Salted Cod (desalted) (soaked for 2 days, drained and shredded)
- 500 g Potatoes (peeled and cut into 1 cm cubes)
- 30 ml Olive Oil (for coating potatoes in the air‑fryer)
- 100 g Unsalted Butter (for béchamel sauce)
- 100 g All-Purpose Flour (for béchamel roux)
- 1000 ml Whole Milk (full‑fat for béchamel)
- 300 ml Heavy Cream (adds richness to the sauce)
- 5 ml Dijon Mustard (1 tsp, optional flavor boost)
- 15 ml Lemon Juice (freshly squeezed, about 1 tbsp)
- 1 Egg Yolk (large, tempered into sauce)
- to taste Salt (adjust seasoning)
- to taste Black Pepper (freshly ground)
- 50 g Grated Cheese (optional, for topping (Parmesan or Portuguese cheese))
Instructions
Boil the Cod
Drain the pre‑soaked cod, place it in a large pot with fresh water, bring to a gentle boil and simmer for 8‑10 minutes until the flesh is tender. Remove, let cool slightly and shred into large flakes, keeping the skin on top to prevent pieces from falling apart.
Time: PT10M
Temperature: Boiling
Prepare the Potatoes
Peel the potatoes and cut them into uniform 1 cm cubes. Rinse, pat dry and toss with 1‑2 tbsp olive oil.
Time: PT10M
Air‑Fry the Potatoes
Preheat the air‑fryer to 200 °C. Spread the potatoes in a single layer and cook for 15 minutes, shaking the basket halfway through, until golden but not overly crisp.
Time: PT15M
Temperature: 200°C
Sauté the Potatoes
Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the air‑fried potatoes and sauté for 3‑4 minutes until the edges are slightly softened.
Time: PT5M
Temperature: Medium
Make the Béchamel Sauce
Melt the butter in a saucepan over medium heat (2 minutes). Stir in the flour and cook for 2 minutes to form a light roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens and coats the back of a spoon (about 5 minutes).
Time: PT10M
Temperature: Medium
Finish the Sauce
Remove the saucepan from heat. Stir in the heavy cream, Dijon mustard, lemon juice, and season with salt and pepper. Temper the egg yolk by whisking in a small amount of the hot sauce, then combine back into the pan and return to low heat for 2 minutes, stirring constantly.
Time: PT5M
Temperature: Low
Assemble the Dish
In an ovenproof baking dish, spread the shredded cod evenly, top with the sautéed potatoes, and pour the béchamel sauce over everything. Sprinkle optional grated cheese on top.
Time: PT5M
Bake
Preheat the oven to 180 °C. Bake the assembled dish for 20 minutes, or until the top is lightly golden and the sauce is bubbling.
Time: PT20M
Temperature: 180°C
Rest Before Serving
Remove from the oven and let the dish rest for 15 minutes. This allows the sauce to set and makes slicing easier.
Time: PT15M
Nutrition Facts
- Calories
- 1100
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 70 g
- Fiber
- 5 g
Dietary info: Pescatarian, Contains Gluten
Allergens: Fish, Dairy, Egg
Ingredient Substitutions
- Instead of Salted Cod (desalted): Fresh cod (desalinated), Other white fish
- Instead of Potatoes: Sweet potatoes
- Instead of Olive Oil: Vegetable oil
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Whole Milk: Plant‑based milk
- Instead of Heavy Cream: Half‑and‑half
- Instead of Dijon Mustard: Whole‑grain mustard
- Instead of Lemon Juice: Lemon zest
- Instead of Egg Yolk: 1 tbsp cornstarch slurry (different texture)
- Instead of Grated Cheese: Grated mozzarella
Equipment Needed
- Large Pot
- Air Fryer
- Large Skillet or Tacho
- Saucepan for Béchamel
- Whisk or Wooden Spoon
- Baking Dish (ovenproof)
- Oven
- Mixing Bowls
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Grater (optional)
Critical Steps — Do Not Skip
- Boiling the cod until tender but not falling apart
- Creating a smooth béchamel without lumps
- Tempering the egg yolk to avoid curdling
- Baking until the sauce is set and lightly golden
Chef Tips from the Video
- Add a pinch of nutmeg to the béchamel for traditional flavor
- Use Portuguese olive oil for authentic taste
- Finish with a drizzle of extra‑virgin olive oil just before serving for brightness
Troubleshooting
Béchamel is lumpy
Whisk continuously while adding milk; if lumps form, blend with an immersion blender.
Sauce is too thin
Return to low heat and whisk in a little extra flour mixed with cold water (slurry) until desired thickness.
Potatoes become soggy
Air‑fry until just golden and finish with a quick sauté to keep them crisp.
Cod is dry
Do not over‑boil; keep cooking time to 8‑10 minutes and shred while still moist.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the béchamel sauce a day ahead and refrigerate; reheat gently before assembling
- Boil and shred the cod earlier and keep refrigerated
- Air‑fry potatoes up to 30 minutes in advance; re‑heat briefly in the skillet before assembly
Last updated: August 24, 2026
