Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Cod with cream is one of the coziest baked recipes on the contemporary Portuguese table.
The combination of cod, potatoes, and cream creates a soft, golden, and very familiar dish.
Some versions use béchamel sauce, while others emphasize the cream; the important thing is to avoid excess salt and maintain good creaminess.
Ingredients
- 600 g of desalted and shredded cod
- 800 g of diced potatoes
- 1 large chopped onion
- 2 cloves of garlic
- 300 ml of cream or fresh cream
- 250 ml of béchamel sauce
- 80 ml of olive oil
- Grated mild cheese or breadcrumbs for gratin
- Nutmeg, salt, and pepper
Preparation Method
- Cook or lightly fry the potatoes until soft, without browning too much.
- Sauté onion and garlic in olive oil until translucent.
- Add the cod and cook for a few minutes.
- Mix potatoes, cod, cream, and béchamel, seasoning with nutmeg and pepper.
- Place in a dish, cover with mild cheese or breadcrumbs, and bake until bubbling.
- Serve after resting for a few minutes.
Tips from Empório Portugal
- Taste the cod before adjusting salt.
- The cream should coat the potato, not turn into soup.
- A little nutmeg adds fragrance without overwhelming.
Possible Substitutions in Brazil
- Cream can be replaced with fresh cream; avoid overly acidic cream.
- Breadcrumbs can replace cheese for a more Portuguese and subtle topping.
Pairing
White with good acidity, such as Dão or Lisbon. Content intended for those over 18 years old. Drink in moderation.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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