Name: Salt Cod, Young Potatoes, and Peppers with Bechamel Sauce (Bacalhau de Natas)
Yield: Serves 8
Cuisine: Portuguese
Ingredients: Pinch of cayenne pepper; 600 ml cold milk; 250 ml milk, plus 500 ml of the poaching milk from the cod; 70 g unsalted butter; Sea salt and freshly ground black pepper; 900 g small new potatoes; Freshly grated nutmeg; 5 tablespoons plain flour; Sea salt; 35 g Parmesan cheese, freshly grated; 1 green pepper, cored, deseeded and thinly sliced; 4 garlic cloves, finely chopped; 10 g fresh parsley, chopped; 2 onions, thinly sliced; 1 red pepper, cored, deseeded and thinly sliced; 1 yellow pepper, cored, deseeded and thinly sliced; 120 ml plus 3 tablespoons extra virgin olive oil; 820 g dried salt cod

Preparation info

Serves
8

Difficulty
Easy

Appears in

My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

About

This recipe comes from Manuela Arraes (you can read more about her). The word nata in Portuguese refers to cream of milk, or double cream. In this dish, however, it refers to the creamy béchamel sauce that goes on top of the salt cod. If you would like to keep this dish on the lighter side, skip the béchamel sauce completely, but because the sauce does not really penetrate the fish and vegetable layer; even if you keep the béchamel the outcome