Enca Mello's Creamed Salt Cod

Enca Mello's Creamed Salt Cod: A Taste of Lisbon in My Kitchen

As a busy professional woman, juggling demanding work deadlines and family responsibilities, finding time for elaborate cooking can be a challenge. But there are times when I crave something truly special, a dish that transports me to another place, a dish that whispers of sun-drenched afternoons in Lisbon. That's where Enca Mello's Creamed Salt Cod comes in.

I first discovered this recipe through a culinary adventure, a journey that started with a cookbook and ended in my own kitchen. The description of this dish, "Bacalhau com Nata," intrigued me. The promise of creamy, flaky salt cod, infused with the subtle flavors of onion and garlic, and baked to perfection, felt like a welcome respite from my everyday routine. And the name, Enca Mello, conjured images of a charming Lisbon woman, her kitchen filled with the warm aromas of traditional Portuguese cooking.

The preparation itself is a beautiful blend of simplicity and sophistication. There's a gentle art to preparing salt cod, a process that involves patient soaking to remove excess salt, ensuring that the final dish is perfectly balanced. Then comes the slow simmering of onions and garlic, their flavors deepening and intensifying in the pan. The subtle sweetness of the onions forms a perfect counterpoint to the saltiness of the cod. Adding the potatoes introduces a hearty, comforting texture.

The creation of the creamy sauce is an act of culinary alchemy. The delicate balance of milk, butter, and flour creates a velvety smoothness that envelops the fish, providing a luxurious mouthfeel. And the final touch, baking the dish in the oven, adds a delightful crust, a subtle browning that enhances the overall flavor profile.

It is so simple. The ingredients are mostly found in any supermarket. And after you will prepare it you will never regret it. The taste is so delicious! The preparation can be done ahead of time, leaving the baking for just before serving. This flexibility makes it ideal for busy weeknights. Or weekends. You can invite friends, prepare the most of it, and enjoy the rest of the evening.

Enca Mello's Creamed Salt Cod is more than just a meal; it's an experience. It's a taste of Portuguese hospitality, a journey to the sun-kissed shores of Lisbon, all within the confines of my own kitchen. The aroma fills my small apartment. The taste is unforgettable! This is my kind of comfort food, a dish that nourishes the soul as much as the body. It is a good recipe to share with family or friends.

I've often found that the simplest recipes are the most rewarding, the ones that speak volumes about the ingredients and the chef's skill. This one, certainly belongs to this category. There is only one thing that could improve it — more time to enjoy it, savor each delicate bite, and appreciate the journey that led me to this culinary treasure.

A Note on Ingredients: The quality of the salt cod is paramount. Look for high-quality, well-cured fillets. The soaking process is crucial, so allow ample time for it.

Serving Suggestions: This dish is divine on its own, but a crisp green salad and a glass of chilled Portuguese wine complete the experience beautifully. It's a dish that's perfect for sharing, a celebration of simple flavors and Portuguese culinary tradition. A light dessert rounds it off beautifully.

Step-by-step

• Soak the salt cod in the refrigerator 24 hours (or better yet, 48 hours) in several changes of cold water. (Keep the bowl covered so the whole refrigerator doesn't smell of fish.) Drain the cod, rinse, and drain well again. Remove bones and skin, and with your fingers pull the cod into small shreds; set aside.
• In a large heavy skillet set over very low heat, sauté the onion in 3 tablespoons of the olive oil about 15 minutes until very soft and golden, stirring now and then. Meanwhile, stir-fry the potatoes in the remaining oil in a second large heavy skillet over moderately low heat about 2 minutes until they begin to color; add the water, turn the heat to its lowest point, cover, and cook 15 minutes; set off the heat and reserve, still covered.
• As soon as the onions are softly golden, mix in the cod and 1/2 cup of the milk, cover, and cook over lowest heat, stirring occasionally, 30 minutes.
• While the cod cooks, prepare a white sauce: Melt the butter in a small heavy saucepan over moderate heat and blend in the flour; add the remaining milk and heat, stirring constantly, until thickened and smooth — about 3 minutes. Blend in the white pepper and reserve.
• When the cod has only 10 minutes more to cook, preheat the oven to very hot (450°F.).
• When the cod is done, mix in the potatoes, white sauce, and cream.
• Transfer to a buttered shallow 3-quart earthenware casserole or au gratin pan.
• Bake uncovered for 15 minutes, lower the oven temperature to moderate (350°F.), and bake uncovered 25 minutes longer or until bubbly and tipped with brown.
• Serve at once with a tartly dressed salad of crisp greens and, to complete the meal, a light dessert of fresh fruit.