Cod au Gratin Recipe

Cod-au-Gratin-Recipe-zrThis Cod au Gratin recipe is easy and People usually love it. In Portugal, cod fish is a tradition and there are many ways of cooking it.

Cod fish is salty, dry and prepared naturally, therefore it maintains all the characteristics of dry fish. Cod fish is very nutritious and rich in vitamins and minerals.

It also has a very important characteristic: it is very low on cholesterol.

On a side note, it is important to point out that codfish has more healthy benefits than other fish, meat and chicken.


  • 2.2 pounds (1 kilo) potatoes
  • 4 cod fish loins
  • 3 decilitres cream
  • 3 medium sized onions
  • Olive oil to your taste

How to make Cod au Gratin:

  • On the day before you serve this recipe, place the cod fish in water so that it loses most of its salt.
  • On the next day, start by cooking the codfish in a pan filled with water for about 15 minutes. Then, drain the loins and don’t throw the water where they cooked away. Remove the codfish’s skin and spine and then shred it.
  • Now that the codfish is prepared, peel the potatoes and cut them into thin circles. Cook the potatoes for a few minutes in the same water where you previously cooked the codfish.
  • Once they’re cooked, start making layers on a baking tray, alternating between the potatoes and the cod fish (the last layer should be potatoes).
  • Meanwhile, cut the onions into circles and put them in a frying pan with some olive oil. Cook them until they turn golden. When the onions are ready, put them on top of the last layer of potatoes. Pour the cream on top of everything.
  • If you want, you can cover the tray with a sheet of aluminium foil (optional). Place the tray in the oven at 425º F (220º C) for 20 minutes.
  • If you chose to cover the tray with aluminium foil, when the 20 minutes are up, remove it and leave the tray in the oven for another 10 minutes.It’s ready to be served!

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