Bacalhau com Natas
400 g of dried and salted codfish (bacalhau)
500 g of potatoes, diced
5 big red onions, diced
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).
Tastes good with green salad.