Around the World in 80 Recipes

This site was created for those who would like to recreate the meals I have written about in the "Around the World in 80 Meals" site. ( On that site, I describe the meals that are cooked for me by people from many different cultures...I enjoy eating those meals and I hope to shed a more positive light on the multicultural society in the Netherlands.

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Location: Oxford, United Kingdom

I'm Dutch/American, 29 years old, and love getting to know new people and new cultures. Plus I enjoy a good meal! So what better way to combine these interests than through this blog? The idea is to talk to my hosts about what role food plays in their life, who taught them how to cook, what differences they see between local (food) culture and their own, etc. I started out in the Netherlands, but continued the project after my move to the UK in 2007. Email: eightymeals at yahoo dot com

Tuesday, June 20, 2006

Bacalhau com Natas

Bacalhau com Natas (Codfish with Cream)

(serves 4)
400 g of dried and salted codfish (bacalhau)
500 g of potatoes, diced
5 big red onions, diced
olive oil
salt and pepper
3 cups of cream
1 cup of sour cream
black olives for decoration

Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.
Dice the onions and saute them in oil till they are tender and golden. Add the softened codfish and mix. Keep this on a low fire for about 5 minutes. Now pre-heat the oven.
Put the diced potatoes in a big pan with lots of oil till they are a bit soft. Then add the codfish and onions, and add salt and pepper to taste. Add the cream and sour cream and keep this on a low fire for a minute, till the cream is warm, but not boiling.
Now put this mixture in a (clay) casserole, decorate with olives and put it in the oven till slightly golden (about half an hour).
Serve immediately.
Tastes good with green salad.


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