It’s been months since I last made bacalhau com natas (codfish with cream) but this is a pretty good batch, if I do say so myself. The last time I documented making this dish, I was more experimental. This time I took the more traditional route, but spent more time tweaking the sauce to get it the way I wanted, and fed us later than usual. When it comes to food, the end justifies the means, right?
I’m also reminded why I don’t make bacalhau com natas more often: it’s a lot of work and uses far too many pots and pans!
March 28, 2016
Album: Portugal [Spring 2016]
