The cod to the cream (or Embacalhau Com Natas/Em as it is said in Portugal) is one of the best Portuguese recipes I prepare at home. It is not complicated to do although a little laborious for the amount of steps to follow but it is well worthwhile to detach the fish and the time it needs from the kitchen because it is delicious. It is a cod with baked cream that You can prepare for a special occasion such as Easter, Christmas, Mothers Day or a family birthday, because it is very rich and creamy taste. Despite being necessary some time and dedication in preparation, this cod recipe with cream Easy is worth it: it is enough to cook the cod, crumble it, prepare a stir -fry, add the milk cream and straw potatoes, get everything and take to bake until gratin. The result is a cod with absolutely exquisite gratin! On this occasion in recipes I explain how to make cod with Portuguese cream step by step and I hope you are encouraged to do so and tell me what you think.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make cod with Portuguese cream: |
| 3 pieces of desalted cod 1 chopped onion 1 chopped leek 1 rack carrot 2 tablespoons pepperoni or chorizo choriz Olive oil soperas 1 cup of grated cheese 1 pinch of ground black pepper 1 pinch of nutmeg 1 pinch of salt 1 pinch of oregano 2 laurel leaves |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make cod with Portuguese cream:
1. To prepare our cod with baked cream, if we use fresh salted cod we must 48 hours before putting it in a large bowl with water to detach it. We will put the skin upwards, and leave the bowl covered in the refrigerator to get the salt correctly. Every 8 or 12 hours, according to the thickness of the pieces, we will change the water. But if we already have it desalted, we will begin the cod recipe to the cream putting the pieces in a casserole with water to cover and put a bay leaf. When the water reaches boiling, hyérvelos 10 minutes, then take them out and denigate the cod by removing skin and thorns. Book 1 cup of cooking broth.
Trick: touching the hot fish is not easy, but if the skin is cooled it will not work out.
2. In another pot place the oil, onion, garlic, bay leaf and pepperoni or sausage. Kitchen over medium-low heat until the onion is brown well.
Trick: The sausage is really an optional ingredient for the cod recipe to the Portuguese with cream but I used it because they were leftovers of another dish. If you prefer you can add other ingredients to the sauce such as pepper, tomato or olives for example.
3. Below we peel the potatoes and make very finite strips, that is to say straw potatoes, with the help of a mandolin for example. And we leave them in a drainer to release all the water.
Trick: If we do not have mandolin we will leave very thin slices and we will make them. It is more laborious but you can.
4. In a pan we put a good amount of oil and when it is hot, we add the potatoes and fry them until they are crispy. As they are very fine we will take little. We are taking them out and let them drain on a fountain or tray in which we will have placed cooking to absorb excess oil. We repeat the process until all potatoes end.
Trick: straw potatoes are those used in the cod recipe with traditional Portuguese cream.
5. Then add the carrot and the leek and saute everything for another 5 minutes. Then add the crumbled cod and mix well.
6. To achieve a cod with easy and creamy cream mixes the milk cream with the reserved broth and the cornfield. Add this mixture to the pot and remove until it thickens. Then add the straw potatoes and mix again. Season the fresh cod to the cream to taste with black pepper, nutmeg and salt.
7. Place the cod mixture with milk cream on a tray or fountain and cover it with grated cheese. Sprinkle a little oregano above and put the cod with cream in the preheated oven at 200 ° C for 15 minutes or until the cheese is cast and gold.
Trick: If you like cheese, use a mixture of cheese with different flavor intensities. I have used mozzarella cheese, which is softer, and Cheddar cheese, which has a stronger taste.
8. Once the baked cod with cream is ready, take care of not burning and putting it on a ringing.
9. serves the cod with cream in the Portuguese style thus directly at the table or replace it in portions for each dish. You can accompany it with a celery, tomato and avocado salad to share and dessert, a delicious chocolate cake and Portuguese chestnuts for example.
