Codfish with Cream

This codfish with cream recipe represents a typical Portuguese way of cooking codfish from the capital city of Lisbon. In a country with an extensive history of making codfish in several ways, this is the most delicious and sinful way of eating this wonderful fish. Taste it, and you will see!

Preparation Details

Prep Time: 40 mins

Cook Time: 50 mins

Total Time: 1 day 1 hr 30 mins

Servings: 4

Ingredients

• 12 ounces dried salted cod
• vegetable oil for frying
• 4 large potatoes, peeled and cut into very small cubes
• ½ cup olive oil
• 1 large onion, sliced thin
• 3 cloves garlic, minced
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup hot milk
• 1 pinch ground nutmeg
• 2 cups heavy cream, divided
• salt and ground black pepper to taste
• 1 ounce grated Parmesan cheese

Steps

1. Soak cod in cold water, skin-side up, for 24 hours, changing water about 4 times. Drain and discard water.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Place cod in a saucepan with enough water to cover; bring to a boil and cook for 10 minutes. Transfer cod to a work surface; remove and discard skin and bones. Cut cod into chunks; set aside.
4. Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Add potatoes, working in batches if necessary; fry until just cooked, about 5 minutes. Transfer to a paper towel-lined plate; drain.
5. Add 1/2 cup olive oil to a Dutch oven or heat-proof casserole dish over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Add cod; cook 3 minutes. Stir in potatoes; cook 1 to 2 minutes. Reduce heat to low.
6. Melt butter in a separate saucepan over medium-low heat; vigorously stir in flour. Slowly stream in hot milk while stirring; cook and stir until thick. Season with nutmeg. Stir into cod mixture with 1 1/3 cups cream; stir to coat. Simmer for about 2 minutes; season with salt and black pepper. Drizzle remaining 2/3 cup cream over mixture; sprinkle with Parmesan cheese.
7. Bake in the preheated oven until top is browned, 30 to 40 minutes. Serve hot.