Cod with Cream

CodCream-zrYet another Cod With Cream recipe, but with a few changes that will make it slightly different from the Cod with Cream you know.


  • 28.2 ounces (800 grams) soaked codfish
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 2 tablespoons flour
  • 2 egg yolks
  • 2.5 decilitres cream
  • 2.2 pounds (1 kilo) potatoes
  • 1 garlic clove
  • A pinch of nutmeg
  • 2 tablespoons butter
  • 1 dessert spoon mustard
  • 5 decilitres milk
  • Grated parmesan cheese

How to make Cod with Cream:

  • Before you start making this recipe, you must soak the codfish for about 48 hours or buy codfish that is already soaked or frozen in stores. There are plenty of options.
  • Once the codfish is ready, start making the recipe by cooking the fish. Then, remove its spine and skin.
  • Peel the potatoes and cut them into tiny cubes. Wash them and cook them in water seasoned with salt. Make sure you don’t over cook the potatoes, they must not look smashed. Drain the potatoes and leave them on the side.
  • Now, cut the onions into circles and fry them in olive oil until they turn golden.
  • Then, in a deep baking tray, make alternate layers of potatoes, codfish and onions. Finish with an onion layer and leave the tray on the side.
  • Meanwhile, make the béchamel sauce. Melt the butter on heat and then sprinkle it with flour and add milk. Stir the mix continuously.
  • Then, season the mix with salt, add the bay leaf and the nutmeg and boil it. Do not stop stirring until the mix thickens.
  • Remove the mix from heat and add the eggs yolks which you should beat lightly and then place the mix on heat again. When you remove the mix from heat add the cream and mix very well.
  • Lastly, pour the béchamel sauce on top of the cod and sprinkle it with the grated cheese.
  • Place the baking tray in the oven to gratin until the top looks quite toasted.
  • Serve it as soon as you take it out of the oven.


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