Cod with cream, a traditional dish of Portuguese cuisine, where the quality of cod, along with the special texture and taste that cream provides, make it an exquisite preparation that can not be missing in our particular recipe book.
The Fever with cream This is one of the most traditional recipes from our neighboring country, Portugal. A simple recipe that leads to a very special and delicate dish. Also, since the fish is peeling, we will not find a single thorn.
Royal fish of Portuguese cuisine is imported and consumed in large quantities. Bacalhau is usually cured by salting, and the big trick is to know how to desalt it. Portuguese chefs say there are 365 different recipes for this fish (one for each day of the year). Some of the most common recipes are: Bacalhau à Brás, Bacalhau à Gomes de Sá, Bacalhau com todos, stewed cod, in cake or in the form of delicious patanica, in delicate fried dishes that can be accompanied by juicy feijoada or rice stew and black beans
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Fever with cream
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Peel and slice the potatoes, onions and garlic. Stew for 7 to 10 minutes in a pan with sunflower oil until you see that they are tender without being fried.
Bring the milk and cream to a boil in a saucepan before boiling, and when you see that it is hot, put the cod fillets inside, turn off the heat, cover and let them “infuse” for a few minutes. Remove the cod fillets with a slotted spoon, leave to warm, crush and mix with the potatoes. Place the mixture in a baking dish or individual clay pots.
Then we will prepare classic béchamel. To do this, put a tablespoon of butter and other olive oil in a pan, put on the fire until melted, add the flour and stir for a few minutes, strain the cream from the pan directly on the pan, add a pinch of salt and another nutmeg, stir until fine bechamel without lumps.
Spread the béchamel on the cod, bake for 10-15 minutes in the oven.
Remove, sprinkle a little basil or a little parsley leaves on top, serve and season.
As for grating the fish, we can grate some cheese on top, although I don’t particularly like it, as the cheese can “mask” the delicate taste of the cod.
Thanks for reading.
David from 55000 Recipes