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Portuguese style cod
The Portuguese prepare cod in at least 365 ways, one for every day of the year. Although rich in calories, it is full in omega-3 fat acids so the magic formula lies in moderateness not sacrifice.
Preparation
65 min
Portion for
6
Ingredients
Béchamel sauce
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Soak cod in cold water for 24 hours. During soaking turn the fish a couple of times and change water.
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Cook the soaked cod in salted water with bay leaf. When done, clean the fish pieces from skin and bone and tear into smaller pieces.
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Peel the potatoes, slice and cook in salted water 2-3 minutes, and then drain.
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Briefly fry sliced onion in two tablespoons of olive oil.
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To make béchamel briefly brown flour in butter, add cold milk and cook for about two minutes constantly stirring. When done add Vegeta, pepper and grated nutmeg.
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Smear the bottom of Pyrex dish with remaining oil. Place layers of blanched potato, fried onion, chopped garlic and cod one after another. Sprinkle each layer with a little Vegeta and pepper and top with béchamel sauce. Continue placing layers until all ingredients are used and end with a row of potatoes. When done add parsley and pour over with remaining béchamel.
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Top with cream and bake in oven preheated at 200°C for about 30 minutes.
Advice
Instead of cod you may use hake.
Serving
Serve as an independent dish for various occasions and at any time of year.
