Cod in the Portuguese way
The Portuguese prepare cod in as many as 365 ways, one for each day of the year. Although it is caloric, it is rich in omega-3 fatty acids, so the magic formula lies in moderation, not in renunciation.
Preparation steps
- Soak the cod in cold water for 24 hours. While soaking, turn the fish several times and change its water.
- Soak the cod in salted water with the bay leaf. When it is cooked, remove its skin, separate the meat from the bones, and tear the meat into smaller pieces.
- Peel a squash, grate it and cook in salted water for 2-3 minutes, then drain.
- Shortly fry sliced onions in two tablespoons of olive oil.
- You will prepare the béchamel by briefly frying the flour in butter, adding cold milk and cooking for about two minutes, stirring constantly. Finally add Vegeta, pepper and grated nutmeg.
- Grease the bottom of the fireproof dish with the remaining oil. Alternately arrange the blanched potatoes, roasted onions, chopped garlic and cod. Always sprinkle each layer with a little and pepper and pour over the béchamel sauce. Continue stacking until you have used up all the ingredients, so finish with a row of potatoes. Finally, add the parsley and pour over the remaining béchamel.
- Pour sweet cream over everything and bake in an oven preheated to 200 ° C for about 30 minutes.
Serving
You can serve this dish as a stand-alone fish dish on various occasions and in any season.
Advice
You can prepare the dish in the same way with hake.
