Codfish with Cream
by Tavolino
A comforting classic of Portuguese cuisine, consisting of flaked codfish folded into a creamy béchamel sauce, mixed with fried potatoes and baked until golden.
Ingredients
- Potatoes 500 g
- Codfish (steaks) 2 units
- Olive oil 100 ml
- Oil (for frying) 750 g
- Bay leaf 2
- Minced garlic 3 cloves
- Onion 2 units
- Grated mozzarella cheese 100 g
- Butter 40 g
- Flour 40 g
- Milk 2.5 dl
- Heavy cream 2.5 dl
- Salt to taste
- Pepper to taste
- Nutmeg to taste
Preparation
- 1
Boil the 500 g of codfish in boiling water for 10 minutes.
- 2
Drain the codfish, remove the skin and bones, and flake it.
- 3
Peel and cut 750 g of potatoes into small cubes.
- 4
Fry the potatoes in hot oil until golden brown.
- 5
In a frying pan, sauté 2 chopped onions, 3 cloves of garlic, and 2 bay leaves in 100 ml of olive oil.
- 6
Add the codfish to the sautéed mixture and combine well.
- 7
Melt 40 g of butter in a saucepan and stir in 40 g of flour.
- 8
Gradually add 2.5 dl of milk, stirring constantly until thickened.
- 9
Add 2.5 dl of heavy cream, salt, pepper, and nutmeg to taste to the sauce.
- 10
Mix the codfish preparation with the fried potatoes.
- 11
Fold the béchamel sauce into the previous mixture.
- 12
Transfer everything to a baking dish and sprinkle with grated mozzarella cheese.
- 13
Bake in the oven for 15 minutes until golden.