Creamy Cod Fish Casserole Recipe (Bacalhau Cremoso)

Surprise your family with this creamy cod fish casserole (Bacalhau Cremoso), a super savory and easy-to-prepare dish. We are sure everyone will love it—grab your best baking dish and let’s get cooking!

Ingredients for Creamy Cod Fish Casserole:

Béchamel Sauce (White Sauce):

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups (1 liter) whole milk
• Black pepper to taste
• Nutmeg to taste
• Salt to taste
• 1 carton (approx. 7 oz) heavy cream
• 5 oz (150g) shredded mozzarella cheese

Cod Fish Mixture:

• Extra-virgin olive oil
• 1/2 onion, finely chopped
• Red and yellow bell peppers to taste, diced
• 2.2 lbs (1kg) salted cod (bacalhau), soaked, desalted, and shredded
• Fresh parsley and scallions to taste
• Black pepper to taste
• 1 ladle of the prepared Béchamel sauce
• 2 tbsp cream cheese (or Brazilian requeijão)

Potato Layer:

• 2.2 lbs (1kg) Russet or Yukon Gold potatoes, peeled
• Extra-virgin olive oil
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• Red and yellow bell peppers to taste
• Fresh parsley and scallions to taste
• 2 ladles of the prepared Béchamel sauce
• 3.5 oz (100g) shredded mozzarella cheese

How to Prepare Creamy Cod Fish Casserole:

1. Using the water from boiling the desalted cod, boil the peeled and chopped potatoes. Do not add extra salt, as the water will already be seasoned from the fish.
2. While the potatoes boil, prepare the Béchamel sauce.
3. In a saucepan, melt the butter, then add the flour and whisk to combine.
4. Cook the flour for a minute, then gradually add the milk while whisking over low heat.
5. Season with black pepper, salt, and nutmeg to taste.
6. Stir constantly until the sauce thickens.
7. Once it boils, let it cook for two minutes, then remove from heat.
8. Stir in the heavy cream, adjust seasonings, and set aside.
9. Prepare the potato base: Heat olive oil in a pan and sauté the onions until translucent, then add the minced garlic.
10. Add the diced bell peppers and sauté briefly.
11. Add the cooked potatoes to the pan and mash them, mixing well over low heat.
12. Mix in the fresh parsley and scallions.
13. Stir in two ladles of the Béchamel sauce, cook for 4 minutes, then turn off the heat.
14. Grease a baking dish with olive oil. Spread the potato mixture on the bottom and set aside.
15. In a separate pan, sauté the shredded cod with garlic, onion, and bell peppers.
16. Add parsley, scallions, and black pepper.
17. Once well-sautéed, stir in one ladle of Béchamel sauce and the cream cheese. Remove from heat.
18. Layer the cod mixture over the potato base in the baking dish.
19. Top with the remaining Béchamel sauce and the mozzarella cheese.
20. Bake in a preheated oven at 400°F (200°C) for about 25 minutes, or until the cheese is bubbly and golden.
21. Serve warm, garnished with extra parsley or scallions if desired. Enjoy!

Pro Tip:

Properly desalting the cod is essential. Soak the cod in cold water for at least 24 hours, changing the water 4 to 6 times during this period.

Did you know?

Cod is a staple in Portuguese and Brazilian cuisine. This creamy version, combining the fish with a white sauce and potatoes, gained popularity in the 1980s and remains a favorite for holidays like Easter.

Did you like this recipe? Share it! We have plenty more delicious Easter recipes on our blog.