Portugese Bacalhau com Nata Feito à Moda da Enca Mello

Portugese Bacalhau com Nata Feito à Moda da Enca Mello Recipe from Portugal

Region / culture: Portugal | Preparation time: 48 hours | Cooking time: 1 hour and 10 minutes | Servings: 6

Introduction

Portugese Bacalhau com Nata Feito à Moda da Enca Mello

Portuguese Bacalhau com Nata Feito à Moda da Enca Mello is a traditional Portuguese dish made with dried salt cod, potatoes, onions, and a creamy white sauce. This dish is rich in flavor and a favorite among many Portuguese households.

History

Bacalhau com Nata Feito à Moda da Enca Mello has been a staple in Portuguese cuisine for centuries. Salt cod has been a popular ingredient in Portuguese cooking since the 16th century when Portuguese explorers discovered the cod-rich waters off the coast of Newfoundland. The dish has evolved over time, with different regions of Portugal adding their own unique twists to the recipe.

Ingredients

1.5 lb (680 g) dried salt cod, cut into 4 pieces
1 large yellow onion, peeled and thinly sliced
5 tbsp olive oil
1.5 lb (680 g) new or California long white potatoes, peeled and cut into very small dice
0.25 cup water
1.75 cups milk
3 tbsp unsalted butter
3 tbsp flour
0.5 tsp white pepper
1.5 cups heavy cream

How to prepare

Soak the salt cod in the refrigerator for 24 hours (or preferably 48 hours) in several changes of cold water. Keep the bowl covered to prevent the refrigerator from smelling of fish.
Drain the cod, rinse, and drain well again.
Remove the bones and skin, and use your fingers to pull the cod into small shreds. Set aside.
In a large heavy skillet set over very low heat, sauté the onion in 3 tbsp of the olive oil for about 15 minutes until very soft and golden. Stir occasionally.
Meanwhile, stir-fry the potatoes in the remaining oil in a second large heavy skillet over moderately low heat for about 2 minutes until they begin to color. Add the water, turn the heat to its lowest point, cover, and cook for 15 minutes. Set off the heat and reserve, still covered.
As soon as the onions are softly golden, mix in the cod and 0.5 cup of the milk. Cover and cook over the lowest heat, stirring occasionally, for 30 minutes.
While the cod cooks, prepare a white sauce:
Melt the butter in a small heavy saucepan over moderate heat and blend in the flour. Add the remaining milk and heat, stirring constantly, until thickened and smooth — about 3 minutes.
Blend in the white pepper and reserve.
When the cod has only 10 minutes more to cook, preheat the oven to a very hot temperature of 450°F (232°C).
When the cod is done, mix in the potatoes, white sauce, and cream.
Transfer the mixture to a buttered shallow 3 qt (2.84 liter) earthenware casserole or au gratin pan.
Bake uncovered for 15 minutes, then lower the oven temperature to a moderate 350°F (177°C) and bake uncovered for an additional 25 minutes or until bubbly and tipped with brown.
Serve immediately.

Variations

Add chopped parsley or cilantro for a fresh herb flavor.
Substitute sweet potatoes for white potatoes for a different twist.
Add diced tomatoes or bell peppers for added color and flavor.

Cooking Tips & Tricks

Soaking the salt cod in cold water for 24-48 hours helps to remove excess salt and rehydrate the fish.

- Sautéing the onions slowly over low heat helps to caramelize them and develop a rich flavor.

- Adding a white sauce made with butter, flour, milk, and cream helps to bind the ingredients together and adds a creamy texture to the dish.

Serving Suggestions

Serve Bacalhau com Nata Feito à Moda da Enca Mello with a side salad and crusty bread for a complete meal.

Cooking Techniques

Soaking the salt cod in cold water helps to rehydrate the fish and remove excess salt.

- Slowly sautéing the onions helps to develop a rich flavor.

- Baking the dish in the oven helps to meld the flavors together and create a creamy texture.

Ingredient Substitutions

Substitute regular potatoes for new or California long white potatoes.

- Use half-and-half or whole milk instead of heavy cream for a lighter version of the dish.

- Use gluten-free flour for a gluten-free version of the dish.

Make Ahead Tips

Bacalhau com Nata Feito à Moda da Enca Mello can be assembled ahead of time and refrigerated until ready to bake. Simply cover the dish with plastic wrap and store in the refrigerator for up to 24 hours.

Presentation Ideas

Serve Bacalhau com Nata Feito à Moda da Enca Mello in individual ramekins for an elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

Pair Bacalhau com Nata Feito à Moda da Enca Mello with a crisp white wine such as Vinho Verde or Alvarinho for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers of Bacalhau com Nata Feito à Moda da Enca Mello in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Bacalhau com Nata Feito à Moda da Enca Mello contains approximately 450 calories.

Carbohydrates

Each serving of Bacalhau com Nata Feito à Moda da Enca Mello contains approximately 30 grams of carbohydrates.

Fats

Each serving of Bacalhau com Nata Feito à Moda da Enca Mello contains approximately 25 grams of fats.

Proteins

Each serving of Bacalhau com Nata Feito à Moda da Enca Mello contains approximately 35 grams of proteins.

Vitamins and minerals

Bacalhau com Nata Feito à Moda da Enca Mello is a good source of vitamin D, vitamin B12, and potassium.

Alergens

This recipe contains fish, dairy, and gluten.

Summary

Bacalhau com Nata Feito à Moda da Enca Mello is a rich and hearty dish that is high in protein and fats. It is a good source of vitamins and minerals, but may not be suitable for those with allergies to fish, dairy, or gluten.

Summary

Bacalhau com Nata Feito à Moda da Enca Mello is a delicious and comforting Portuguese dish that is perfect for a special occasion or a cozy family dinner. With its creamy texture and rich flavors, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago, when I was just a young girl living in a small village in Portugal. My dear friend Enca Mello had invited me over for dinner one evening, promising me a taste of her famous Bacalhau com Nata. I had heard of this dish before, a rich and creamy casserole made with salted codfish, but I had never tasted it myself.

As I walked into Enca's cozy kitchen, the tantalizing aroma of garlic, onions, and olive oil greeted me. Enca was bustling around the stove, stirring pots and pans with a look of concentration on her face. She smiled warmly at me and gestured for me to take a seat at the table. As I watched her work, I couldn't help but be struck by her skill and confidence in the kitchen.

I asked her how she learned to make such a delicious dish, and she chuckled, saying that it was a recipe passed down through her family for generations. She explained that Bacalhau com Nata was a traditional Portuguese dish, often served at special occasions and family gatherings. As she chopped vegetables and seasoned the codfish, she shared stories of her childhood and the times she had cooked this dish with her mother and grandmother.

I was captivated by her tales and the care she put into each step of the recipe. She showed me how to soak the salted codfish to remove the excess salt, how to layer it with thinly sliced potatoes, onions, and garlic, and how to top it all off with a creamy mixture of milk, cream, and eggs. She sprinkled it with grated cheese and popped it into the oven to bake until golden and bubbly.

As we sat down to enjoy the meal together, I took my first bite of Enca's Bacalhau com Nata. The flavors exploded in my mouth – the tender codfish, the creamy sauce, the crispy potatoes – it was a revelation. I knew then and there that I had to learn how to make this dish for myself.

Over the following weeks, I visited Enca often, watching her make Bacalhau com Nata and taking notes on each step of the process. She patiently answered my questions and offered tips and tricks to ensure that my dish turned out just as delicious as hers. I practiced in my own kitchen, tweaking the recipe here and there until I felt confident in my ability to recreate Enca's masterpiece.

As the years went by, I continued to make Bacalhau com Nata for my family and friends, each time receiving rave reviews and requests for the recipe. I proudly shared the story of how I learned to make this dish from my dear friend Enca Mello, a talented cook and a kind soul.

Today, as I stand in my kitchen preparing Bacalhau com Nata for a family gathering, I can't help but smile as I think back on that fateful evening so many years ago. Enca's recipe has become a cherished part of my culinary repertoire, a link to the past and a testament to the power of friendship and shared meals.

As I take the steaming casserole out of the oven and set it on the table, the familiar aroma fills the room, bringing back memories of that first taste of Enca's Bacalhau com Nata. I know that she is looking down on me with pride, happy to see that her recipe lives on in my kitchen and in the hearts of those who gather around my table.

And as my loved ones dig into the dish with gusto, I know that I have truly captured the essence of Portugese cuisine – a celebration of family, tradition, and the simple joy of sharing a delicious meal with those we hold dear.