Bacalhau cozido com alho francês (Baked Cod with French Garlic)

Ingredients(4-6 Pax.):

– 400 g / 14 oz. creamed cod
– 2 onions 
– 150 g / 5.3 oz. of butter
– 1 French Garlic
– 4 dl / 13.5 fl.oz. cream 
– 1 kg / 35.3 oz. of frozen potatoes, sliced 
– Vegetable Oil
– 70 g / 2.5 oz. flour 
– 5 dl / 17 fl.oz. of milk 
– salt 
– pepper 
– nutmeg 
– breadcrumbs

1- Turn on the oven and set it to 200 ° C. 

2- Put the creamed codfish in cold water for about 2 hours. 

3- Place a pan on the stove with water and, when it boils, put the creamed cod drained. 

4- Meanwhile peel and slice the onions. Throw them in to a pan with half of the butter. Cut the french garlic into slices, wash it in running water into a strainer and join the network to the onion. Let braise over low heat until the french garlic turn soft. Meanwhile drain the cod. 

5- Add the cod to the mixture of  onion and french garlic, stir and pour 2 dl of cream. Cover and cook over low heat, meanwhile fry the potatoes. 

6- For the bechamel sauce melt the remaining butter in a pan, add the flour, stirring with a wire rod and pouring the milk. Stir vigorously with a rod of wire, season with salt, pepper and nutmeg and let thicken over low heat, stirring occasionally. 

7- Once fried, season the potatoes with a little salt and pepper and spread them on a baking sheet greased previously with butter, add the mixture of cod and vegetables.

8- Drizzle everything with the béchamel sauce. 

9- Sprinkle with breadcrumbs and drizzle with the remaining cream. 

10- Take the gratin in the oven for about 30 minutes.


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