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Bacalhau com natas (literally as "cod with double cream") is a popular way of cooking salted cod (
bacalhau
() is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as (fresh cod).
Portuguese and other cuisines
dishes are common in Portugal, and also in former Portuguese colonies ...
) in Portugal
Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of ...
. This dish consists of baked cod in the oven layered with onions
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...
, diced fried potatoes (or leftover cooked potatoes) and double cream, usually seasoned with nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
and white pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diam ...
.
This is a simple dish to prepare and very popular both at home and in restaurants; since it does not require a great deal of codfish it can be a way to use up leftover codfish or make a codfish dish for many people.
The origin of the dish is unclear, it may have been conceived by the (due to a similar recipe called Bacalhau a Conde da Guarda) or created and popularized by chef João Ribeiro in the 1930s.
See also
*List of casserole dishes
This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and s ...
References