Recipes Cuisine European Portuguese Codfish with Cream 4.6 (22) 16 Reviews 10 Photos 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! Submitted by Rita Machado Updated on September 28, 2024 Save Rate Print Share Close Add Photo 10 10 10 10 Prep Time: 40 mins Cook Time: 50 mins Additional Time: 1 day Total Time: 1 day 1 hr 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. Preheat an oven to 350 degrees F (175 degrees C). 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. 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. 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. 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. Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. I Made It Print 30 home cooks made it! Nutrition Facts (per serving) 2266 Calories 190g Fat 77g Carbs 69g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 2266 % Daily Value * Total Fat 190g 243% Saturated Fat 50g 249% Cholesterol 311mg 104% Sodium 6200mg 270% Total Carbohydrate 77g 28% Dietary Fiber 9g 32% Total Sugars 8g Protein 69g 138% Vitamin C 80mg 89% Calcium 422mg 32% Iron 6mg 31% Potassium 3051mg 65% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.