Creamed Codfish

1. 1

   Peel potatoes and cut into thin slices.

2. 2

   In a pan, heat plenty of olive oil and saute potatoes.

3. 3

   Drain potatoes on paper towel and set aside.

4. 4

   Peel onion and cut into julienne strips and saute in olive oil.

5. 5

   When onion is cooked, shred boneless, skinless cod and add to pan.

6. 6

   Saute briefly and set aside.

7. 7

   For the cream sauce, melt butter in a small skillet over low heat, add flour and fry briefly, then whisk in milk, stirring constantly to avoid lumps.

8. 8

   Tip: If sauce is lumpy, smooth out in the blender.

9. 9

   Season with salt, pepper and nutmeg.

10. 10

    Simmer over low heat until sauce thickens, stirring constantly.

11. 11

    In a baking dish, arrange a layer of potatoes in the bottom of dish, then add a layer of cod and onion.

12. 12

    For the final layer, evenly spread white sauce. If desired, add chile pepper to the layer of cod loin and onion.

13. 13

    For best results, cover and refrigerate overnight.

14. 14

    Before serving, bake at 200u00b0C (approximately 400u00b0F) for about 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.