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1
Cook the cod in 500 milliliters of water for 2 minutes.
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2
Drain, remove the skin and bones, and leave to cool on a plate.
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3
Set aside the cooking water.
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4
Peel the potatoes, slice into discs, and fry in abundant hot oil until soft but not brown.
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5
Drain on kitchen paper. Season with salt and pepper and set aside.
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6
Peel and slice the onions in rings
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7
Peel and chop the garlic.
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8
Pour out most of the oil used for the potatoes and gently fry the onion and garlic in the same pan until soft. Drain and set aside.
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9
To prepare the bechamel, gently melt the butter in a pan, add the flour and stir well.
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10
Gradually add 300 milliliters of the fish cooking water.
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11
Stir continuously on a low heat.
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12
When it begins to thicken, add the cream and milk, season with salt, nutmeg and pepper. Continue stirring until it thickens.
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13
Pre-heat the oven to 180C.
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14
Grease an oven pan with butter.
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15
Line the base of the pan with the potatoes, garlic and onion.
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16
Place the cod on top, cover with the sauce and sprinkle with breadcrumbs or grated cheese.
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17
Cook for 30 minutes or until the cheese is golden brown.
