Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Bacaulhau com natas (literally "cod with cream") is a popular way of cooking salted cod (bacalhau) in Portugal.It is an oven baked dish consisting of layers of bacalhau, onion, diced fried potato and cream. Although dairy such as cream or cheese is not used in traditional Portuguese main courses the popularity of this dish, in households and restaurants, make it a classic. The origin of this dish is unclear, but a similar one using cod and cream was invented by chef João Ribeiro in the 1930s.Bacalhau dishes are common in Portugal and Galicia, in the northwest of Spain, and to a lesser extent in former Portuguese colonies like Angola, Macau, and Brazil. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal.