Cod with cream in the oven is a typically Portuguese dish that has been part of Portuguese culture for many decades and it's this that we're dedicating today's recipe to.
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baked cod fish with cream
When we talk about cod with cream, we have to talk about Portuguese gastronomic culture, because Portugal is known for its delicious dishes in which the main ingredient is cod.
Unlike many other countries where recipes are created with fresh cod, in Portugal cod recipes are made with dried cod, which must be desalted.
If the cod isn't desalted properly, the recipe could end up catastrophic because it will be too salty and consequently won't be enjoyed.
I decided to choose this recipe based on codbecause it is undoubtedly one of the most traditional and highly regarded recipes in Portugal.
When I emigrated from Brazil to Portugal, I was completely unaware of most of the recipes that had cod as their main ingredient, but I fell in love mainly with cod with cream in the oven, due to the combination of flavors that make it unforgettable.
So I'm not going to share the original recipe with you, because no one knows it in its original state, due to the many changes it has undergone since many decades ago. As is customary in CozinhadaveWe test existing recipes and make changes according to our gastronomic vision.
So it's natural that our recipe is different from any other Portuguese recipe for cod with cream.
What you need to know about cod
For this cod with cream in the oven recipe to work well, you need to know how to choose the cod you're going to use. It's not a super complex science, but there are several points to bear in mind.
Frozen Salted Cod vs Dry Salted Cod
When we choose the cod that we are going to use in our recipe, we must know which type of cod fish to use, whether salted dry cod or frozen desalted cod.
Frozen desalted cod - This cod is already desalted and ready to use in any recipe. On the other hand, this cod is usually more expensive than dried cod.
I recommend using frozen desalted cod if your budget allows.
dry salted cod - This cod needs to be desalted and the larger the cod, the more days it will take to soak and desalt it.
There are 4 types of cod:
- Chain
- Grown
- Big
- Special
The soaking process takes a long time (36 to 72 hours) and you need to change the water 3 to 4 times a day, not to mention that the smell of cod in the fridge is intense.
If you prefer to save some money (sometimes quite a lot), then I suggest opting for dried salted cod.
What kind of cod fish to choose for our recipe
For the cod with cream in the oven recipe, you don't need to buy tall or very tall cod, as the cod will all be shredded and it's almost indifferent whether it's very tall or very short.
Not to mention the fact that the price difference between ordinary cod and large or special cod is very high. Therefore, for this recipe we can use cod of the following type without any fear chain or grownBoth are suitable.
How to desalt cod the right way
When I talk about desalting the cod, I'm referring to removing the excess salt that the dried cod has, because if you don't, the cod will become very salty, to the point where you won't be able to eat it.
First: Place the dried cod slices in a large bowl and rinse the cod under running water for 5 to 10 minutes until most of the salt has been removed.
Second: Fill the bowl with water so that the cod slices are submerged, skin side up, then refrigerate.
Third: You should change the water in the 6 hours.
Fourth: The desalting time will depend on the type of cod, with ordinary cod taking 36 hours, grown cod 48 hours, large cod 55 hours and special cod 72 hours.
Ingredients needed for this recipe
desalted cod fish - I usually use dried desalted cod of the current or grown-up type, which is available in any hypermarket, but I recommend that you buy it when it's on sale (avoid buying it during festive periods when prices are very high).
of olive oil - I usually use olive oil from Oliveira da Serra or Gallo extra virgin, as you need to use good quality oil or the end result may not be what you expect. In Portugal, any neighborhood grocery store or local supermarket has olive oil available, it's just a matter of looking and choosing. In Brazil, you'll have to do a more thorough analysis, particularly in terms of price.
Milk cream - Once again, I recommend that you choose good quality cream, avoid going for dubious brands, as this ingredient makes a big difference to the final result.
Potato sticks - Choose a brand of potato chip that is not too salty, as this could harm the final result.
Bechamel sauce - I prefer to make my own bechamel saucebecause the quality is much better and there are no additives such as preservatives or colorings. But if you don't want to waste time, you can buy ready-made sauce.
mozzarella cheese - Mozzarella cheese is used to give a different texture, it is the cherry on top of cod with cream, here again I recommend using mozzarella cheese quality, so as not to penalize the final result.
So let's get started!
Cod with cream
INGREDIENTS
- 3 steaks = 1kg desalted and shredded cod
- 1 onion (medium) chopped
- 2 garlic cloves
- bay leaves
- 1 grated (medium) carrot
- 3 tbsp of oil
- 1 box of cream (200ml cream)
- 1 package of straw potatoes (160g)
- Grated mozzarella cheese to taste
- Bechamel sauce
STEP BY STEP INSTRUCTIONS
PREPARING THE COD:
- Once cooked, remove the skin and bones and shred the cod in a plastic bag, crushing it well so that it is well shredded. Set aside.
- In a pan, add the olive oil, sauté the onion, garlic, bay leaves and finally the shredded cod and carrots.
- Fold in a little more to sauté. Remove the bay leaves. Now put the crushed potato straw packet and mix well. Book the stuffing.
- Next, preheat the oven to 180ºC and prepare the Béchamel Sauce.
BECHAMEL SAUCE:
- 50g of butter
- 40g of wheat flour
- 400ml of milk
- Salt and pepper to taste
PREPARATION:
- Melt the butter over low heat, add the wheat flour and then the hot milk, stirring constantly until it boils without letting it gain color.
- Let it boil for 10 min. over very low heat to cook the flour.
- Remove from heat, and season with salt and pepper.
- Reserve.
ASSEMBLY OF COD WITH CREAM:
- After the béchamel sauce is ready, place the cream in the sautéed cod filling and then the béchamel sauce, stir everything very well to involve.
- Pour the mixture into a mold of your choice without greasing it.
- Sprinkle grated mozzarella cheese on top.
- Bake in a preheated oven at 180º C until golden brown.
VIDEO RECIPE
NUTRITION
Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.
You now have a few more reasons to learn how to prepare this delicious cod with cream in the oven ideal for lunch or dinner with family or friends.
If you like this recipe, please share it with anyone you think will benefit from it.
Finally, if you make any changes to the recipe, don't forget to write in the comments below what changes you made and how it turned out, so that we can all benefit from your experience.
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.