Bacalhau com Natas: The Creamy Icon of Portuguese Comfort Food

If Portugal had a culinary hug, it would be called Bacalhau com Natas. This rich, creamy baked codfish dish is one of the most beloved recipes across the country — and for good reason. Combining the heartiness of salted cod with the luxuriousness of cream and béchamel, Bacalhau com Natas is both a family staple and a restaurant classic.

While cod (bacalhau) has been part of Portuguese cuisine since the 14th century — thanks to centuries of seafaring and preservation techniques — Bacalhau com Natas is a relatively modern invention. It’s believed to have been created in Lisbon, possibly by Chef João Ribeiro at the Palácio de Queluz’s royal kitchen, Cozinha Velha, in the mid-20th century.

Unlike older bacalhau dishes that highlight simplicity, this one borrows from French techniques, introducing a creamy béchamel (molho branco) and layering it with flaked cod, sautéed onions, and sometimes fried potatoes.

The secret to a perfect Bacalhau com Natas isn’t just the ingredients — it’s the balance.

• The cod must be soaked just right to remove excess salt while preserving its signature flavor.

• The béchamel sauce should be silky and light, not overly thick, to marry everything together.

• And when it all bakes under a golden crust? Magic happens.

Some families add nutmeg to the sauce, others include a pinch of garlic or a dash of white wine. But the essence stays the same: indulgent, nostalgic, and deeply Portuguese.

For many, Bacalhau com Natas means Sundays with family, Christmas Eve dinners, or the taste of home abroad. Whether you try it in a seaside tavern in Porto, a Lisbon tasca, or at a Portuguese-American celebration in Newark or Fall River, this dish never disappoints.

If you haven’t yet tasted Bacalhau com Natas, you’re missing out on one of the smoothest, most satisfying ways to enjoy Portugal’s favorite fish. Visit SolMar Restaurant — or if you’re adventurous, try making it at home. Just don’t skip the natas!