Preparation

In a large skillet, sauté the potatoes in olive oil.

Add the salt and stir until golden brown, being careful not to dismantle the potatoes. Reserve. In another pan, heat the remaining oil and sauté the onion and garlic for about 5 minutes.

Add the shredded cod and cook with the pan covered for about 5 minutes.

Add half a cup (tea) of the cream and pour into a refractory container greased with oil.

Arrange the reserved potatoes, the rest of the cream and the Parmesan cheese.

Preheat the oven to 180º for about 30 minutes or until browned.

Ingredients

  • 400 gr of desalted and shredded cod
  • 5 tablespoons of olive oil
  • 6 boiled potatoes, in small cubes
  • 1 teaspoon of salt
  • 2 sliced ​​onions
  • 3 crushed garlic cloves
  • 4 cups of shredded desalted cod (about 400 g)
  • 1 can of cream
  • 4 tablespoons grated Parmesan cheese