There are several recipes on this site:
http://www.ichef.com/ichef-recipes/Seafood/table-b.html
It is spelled Bacalao, bakhalau, baccala etc.

The fish is salted, dried cod - most often from Norway. We soak it overnight
and use it different ways - i.e.
Bakalao: Layer in an cast-iron pan:Sliced onions sauteed slightly golden in
some olive oil with a tiny pinch of thyme, Sliced, raw potatoes, soaked dried
cod, red bell peppers, a can of tomatoes with all the juice. Repeat layers.
Top layer should be potatoes. Add more olive oil and some tomato-paste mixed
with water and maybe a glass of white wine.
Put a dried chili or three in the pot - some people also like chopped garlic.
Put it in the oven and let it simmer on medium or low heat until potatoes are
done.
I prefer to make it not too hot, and put the Tabasco bottle on the table, so
people can make it hotter acording to individual taste.
Should be served in the pot just with crusty bread.

Other ways of using the dried fish -
Poach it and serve with a white cream sauce, boiled carrots, potatoes and small
crisply fried bacon cubes
Boil fish, flake it, fry in the pan together with cut up boiled potatoes, lots
of onion and garlic. Chopped parsely on top. Called Rusk-om-snusk.
Boil fish, flake it, work to a paste with mashed potatoes, garlic, cream and
olive oil - a kind of Branade, I think.
Boil fish, flake it, make into patties with eggs and breadcrumbs. Deep fry,
serve with tomatoe-sauce.
Etc.etc.etc.

But what you asked for - the creamy thing - sorry.