Portuguese Creamy Salt Cod Bake

Ingredients

• 1.5 lbs salted cod fillets (bacalhau à Brás or dried salt cod)
• 3 whole medium yellow onions
• 4 whole medium Yukon Gold potatoes
• 1.5 cups heavy cream (or crème fraîche)
• ½ cup whole milk
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 3 whole garlic cloves
• 2 whole fresh bay leaves
• ½ teaspoon black peppercorns
• ½ teaspoon kosher salt
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   If using dried salt cod, soak it in cold water for 24-48 hours in the refrigerator, changing the water every 8-12 hours — this removes excess salt while keeping the fish tender and flaky. If using pre-soaked bacalhau à Brás, skip to the next step. Once hydrated, taste a small piece: if still very salty, soak for another few hours.

2. 2

   Peel 3 medium Yukon Gold potatoes and cut them into 1/4-inch-thick rounds — you want them thin enough to cook through in about 25 minutes. Place them in a bowl of cold water to prevent discoloration.

3. 3

   Peel 3 medium yellow onions and slice them into 1/4-inch-thick rings, then cut the rings into half-moons for easy separation.

4. 4

   Drain the soaked cod thoroughly. Remove any remaining small bones or skin — run your fingers carefully across the flesh to feel for them. Cut the cod into 4 equal portions (about 6 ounces each).

5. 5

   Peel 3 garlic cloves and thinly slice them on a mandoline or with a knife.

6. 6

   Preheat your oven to 375°F (190°C). Position the rack in the upper-middle of the oven.

7. 7

   Set a 9x13-inch baking dish on the counter. Drain the potatoes and pat them dry with paper towels. Spread 1 tablespoon of extra-virgin olive oil and 1 tablespoon of unsalted butter across the bottom of the baking dish, then arrange the potato slices in an even overlapping layer.

8. 8

   Distribute the sliced onions and garlic evenly over the potatoes. Season this layer with 0.25 teaspoon of kosher salt and 0.25 teaspoon of black peppercorns, cracked coarsely. Lay 2 fresh bay leaves on top.

9. 9

   Arrange the cod fillets in a single layer over the vegetables, nestling them so they're surrounded (not piled) by potatoes and onions.

10. 10

    In a medium bowl, whisk together 1.5 cups of heavy cream, 0.5 cup of whole milk, 0.25 teaspoon of freshly grated nutmeg, and 0.25 teaspoon of kosher salt. Stir until the nutmeg is fully dispersed — the mixture should smell warm and aromatic.

11. 11

    Pour the cream mixture evenly over the cod and vegetables. Drizzle the remaining 2 tablespoons of olive oil across the surface, then dot 1 tablespoon of unsalted butter in small pieces on top — this helps the cream brown beautifully.

12. 12

    Slide the baking dish into the preheated oven and bake uncovered for 30-35 minutes. The dish is ready when the potatoes are fork-tender, the cream is gently bubbling at the edges and has developed a light golden-brown color on top, and the cod flakes easily when pressed with a fork.

13. 13

    Remove the baking dish from the oven using oven mitts — the cream will be very hot. Let it rest on the counter for 3-4 minutes: this allows the sauce to set slightly and makes plating cleaner.

14. 14

    Carefully remove and discard the bay leaves. Use a large spoon to gently divide the bacalhau, potatoes, onions, and cream sauce among four shallow bowls or plates, ensuring each plate gets a piece of cod and plenty of sauce. Sprinkle 0.5 tablespoon of finely chopped fresh flat-leaf parsley over each serving for color and fresh flavor.

Tools you’ll need

• 9x13-inch baking dish
• medium bowl
• whisk
• mandoline or sharp knife
• oven mitts
• large spoon
• instant-read thermometer (optional, for checking potato doneness)

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