Codfish with Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 24, 2013
tastes just like the bacalhau com natas I used to enjoy in Portugal... this recipe is a keeper and one for all those to try who wish to know what authentic Portugues food tastes like =) !!!!in my favorites!!!
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Photo by Jodie

Cooking Level: Expert

Home Town: Spokane, Washington, USA
Living In: Woodward, Oklahoma, USA
Reviewed: May 25, 2011
Good, and very hardy. This to me seems like one of those traditional dishes that are savored by those who grew up on it, where someone else who hasn't had it their whole lives doesn't appreciate it as much. It tastes almost exactly like my mother's Filipino version of Torta... only without the rice (which I love!!). So I would say I liked this, but I'll just keep making my other dish and probably won't make this again. And I would suggest others to eat it with rice because it adds to the hardiness. However, I did serve it with garlic bread and a salad.
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Photo by CrissyCK

Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Reviewed: Jan. 21, 2011
Made this Christmas Eve...it was absolutely delicious! At first I shied away from the recipe as I thought it was a bit "complicated", but after a"What the heck, let's go for it", it was quite easy and turned out soooo good! Definitely on the "favorite list"!
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Cooking Level: Expert

Living In: Cornwall, New York, USA

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Reviewed: Dec. 20, 2010
We liked this. This dish turns out like fish pie or lasagna. The flavor is creamy, not very salty and the combination of potato/cheese/fish/sauce is great.
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Photo by DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Apr. 14, 2010
Here in Portugal we call it "Bacalhau com natas", a truelly fantastic recipe in my humble opinion, we have a special cheese called "Quijo da Ilha" its a very strong flavoured cheese, but if you cant find where you live, Parmesan will do just fine. Make sure you serve it with a good wine and nice tossed green salad. It makes indeed a lovely meal.
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Cooking Level: Expert

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Photo by Rita Machado
Reviewed: Apr. 4, 2010
All recipes changed a detail on my recipe when publishing which isn't right. You must fry the potatoes in a large (high) skillet with hot VEGETABLE OIL (enough to cover half the skillet or frying pan) just enough to cook inside, no more than 5 minutes. After this you must use a large casserole to sauté the onion in OLIVE OIL (ABOUT 1/4 CUP), not the same frying pan where you fryed the potatoes. Plus, you shall use cream, not Heavy Cream.
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Photo by Rita Machado

Cooking Level: Intermediate

Living In: Lisbon, Lisboa, Portugal


 
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