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1
Place the cod fillets in a pan and cover with water. Bring to the boil and cook for 2 minutes.
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2
Drain, remove skin and bones, and leave to cool on a plate. Keep the stock water.
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3
Peel the potatoes, cut into thin round slices and fry in plenty of hot oil until soft but not golden.
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4
Drain on paper towel. Season with salt and black pepper and set aside.
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5
Peel and cut the onions in rings. Peel and chop the garlic.
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6
Pour out most of the oil used to fry the potatoes and keep a little to fry the onions and garlic for a few minutes until soft. Drain and set aside.
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7
Gently melt the butter in a pan, add the flour and stir.
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8
Add 300 milliliters of the fish stock. Cook on low, stirring continuously, until it begins to thicken.
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9
Add the cream and milk, season with salt, black pepper, and nutmeg. Continue to stir until it thickens.
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10
Preheat the oven to 180 degrees Celsius.
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11
Grease an oven tray. Place a layer of potatoes, onions and garlic to form a base.
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12
Place the cod fillets on top of the potatoes, cover with bechamel sauce, and sprinkle with breadcrumbs or grated Parmesan cheese.
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13
Bake for 30 minutes or until golden brown.
