Codfish with Cream recipe

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Ingredients

12 ounces dried salted cod fish
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 butter
1 tablespoon all-purpose flour
1 cup hot milk
1 pinch ground nutmeg
1 ⅓ cups heavy cream
salt and ground black pepper to taste
⅔ cup heavy cream
1 ounce grated Parmesan cheese

Nutrition Info

2265.7 calories
carbohydrate: 76.8 g
cholesterol: 311.1 mg
fat: 189.6 g
fiber: 8.9 g
protein: 68.9 g
saturatedFat: 49.8 g
servingSize: -
sodium: 6200.2 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.

  2. Preheat an oven to 350 degrees F (175 degrees C).

  3. Place the cod in a pan with enough water to cover, bring to a boil and cook for 10 minutes. Remove the cod from the pan, remove and discard the skin and bones. Cut the cod into chunks and set aside.

  4. Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.

  5. Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes, stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.

  6. Melt the butter in a separate pan over medium-low heat, vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring, cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream, stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture, sprinkle with the Parmesan cheese.

  7. Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

Recipe Yield

4 servings

Recipe Note

This a traditional Portuguese way of cooking codfish, from the capital city of Lisbon. In a country with a large tradition of making codfish in several ways, this is, for me, the most delicious and sinful way of eating this wonderful fish. Taste it and you will see!

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