Portuguese Creamed Salt Cod Recipe

Name: Portuguese Creamed Salt Cod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lbs (.7 kg). dried salt cod (boneless and skinless if available); 1 large yellow onion, peeled and sliced thin; 5 tbsp (70 ml) olive oil; 1-1/2 lbs (.7 kg). new or long white potatoes, peeled and diced into small pieces (3/8 inch); 1/4 cup (60 ml) water; 1-3/4 cups (425 ml) milk; 3 tbsp (45 ml) unsalted butter; 3 tbsp (45 ml) flour; 1/2 tsp (2 ml) white pepper; 1-1/2 cups (350 ml) heavy cream (or light cream or half-and-half)

Servings: persons

1
Soak the cod in refrigerator for 24 to 48 hours in several changes of cold water.
2
Drain cod, rinse a few times and drain well again.
3
Remove bones and skin and with your fingers pull the cod into small shreds; set aside (You can save time by purchasing skinless and boneless cod).
4
In a large heavy skillet over low heat, saute onions in 3 tbsp (45 ml) of olive oil about 15 minutes, until very soft and golden.
5
Meanwhile stir-fry potatoes in 2 tbsp (30 ml) of olive oil in a second large skillet over moderately low heat for about 2 minutes until they begin to color; then add the water.
6
Cover and cook over lowest heat for 15 minutes; remove from heat and reserve covered.
7
Once onions are golden, mix in cod and 1/2 cup (125 ml) of milk, cover and cook over lowest heat, stirring occasionally for 30 minutes.
8
While cod cooks, melt butter in a small heavy saucepan over moderate heat and blend in flour; add 1-1/4 cups (300 ml) milk and heat, stirring constantly, until thick and smooth about 3 minutes.
9
Blend in white pepper and set aside.
10
When cod has 10 minutes left to cook, preheat oven to 450 degrees (225 C.).
11
Add potatoes, white sauce and cream to cod mixture; mix well.
12
Transfer to a buttered shallow 3 quarts (2850 ml) casserole.
13
Bake uncovered for 15 minutes, lower to 350 degrees (175 C.) and continue baking uncovered for 25 minutes until bubbly and tipped with brown.
14
Serve hot.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 lbs (.7 kg). dried salt cod (boneless and skinless if available), 1 large yellow onion, peeled and sliced thin, 5 tbsp (70 ml) olive oil, 1-1/2 lbs (.7 kg). new or long white potatoes, peeled and diced into small pieces (3/8 inch), and more.

Yes, Portuguese Creamed Salt Cod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portuguese Creamed Salt Cod

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions