Portuguese · Portugal
Bacalhau à Bras with a Creamy Twist
A variation of the traditional Portuguese bacalhau à bras with a richer, creamier sauce using heavy cream and cheese.
Ingredients
Method
- Soak the salted cod in water for 24 hours, changing the water every 6 hours to remove excess salt.
- Cook the potatoes in boiling salted water until tender, then mash them.
- In a pan, melt butter and sauté garlic and onions until translucent.
- Add the mashed potatoes and stir to combine.
- In a separate bowl, beat eggs with heavy cream, salt, and pepper.
- Pour the egg mixture over the potato mixture and stir gently.
- Sprinkle grated cheese over the top and cook over low heat, stirring constantly, until the mixture thickens and forms a creamy texture.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
More recipes to try
Bacalhau à Brás with a Modern Twist
A contemporary version of the traditional Portuguese dish, featuring a creamy texture and additional flavor layers.
Bacalhau with Cream and Breadcrumbs
A variation of bacalhau com natas with a crispy breadcrumb topping for added texture.
Bacalhau à Zé do Pipo with Herb Butter
A variation of the classic Portuguese dish with a rich herb butter topping for enhanced flavor.
Bacalhau à Brás with Smoked Paprika
A traditional Portuguese dish with a twist, featuring smoked paprika for a deeper flavor.
Custard Tarts with Puff Pastry and Vanilla Infusion - Baked in a Water Bath
A traditional Portuguese custard tart with a flaky pastry shell and rich egg custard filling, prepared using a water bath method for a smoother texture.
Bacalhau à Braga with Slow-Cooked Tomato Reduction
A traditional Portuguese dish of salted cod with potatoes, eggs, and olive oil, featuring a slow-cooked tomato reduction for a concentrated, rich flavor.