Preparation

Boil the cod in a pan, drain and shred in large chips.

In a frying pan, heat the oil, brown the chopped onion, the garlic and mix the cod.

Turn off the heat and let cool.

In a pan, melt the butter and brown the grated onion.

Mix the wheat flour, stirring constantly, for 2 minutes.

Gradually, and without stirring, add the hot milk.

Add the salt, if necessary, the pepper, the nutmeg and cook until it thickens.

Turn off the heat and stir in the cream.

In an ovenproof dish, alternate layers of potato, cod and sauce.

Preheat the oven to 200ºC.

Cover with the mozzarella and bake until golden.

Ingredients

  • 1 kg of desalted cod
  • 1/4 cup of olive oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 4 tablespoons butter
  • 1 small grated onion
  • 3 tablespoons of wheat flour
  • 1 liter of milk
  • 1 pinch of grated nutmeg
  • 2 cups (tea) of fresh cream
  • 500 grams of boiled potatoes cut into slices
  • 150 grams of thick grated mozzarella cheese
  • salt to taste
  • black pepper to taste