How to make Cod with cream | Food From Portugal

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salted codfish

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium and canned tuna is more accessible.

Cook the cod in a saucepan with water for 6 to 7 minutes. Turn off the heat and drain the cod with a skimmer. Let cool slightly and remove the skin and bones. Flake the cod with a fork and set aside.

Peel and wash the potatoes. Cut the potatoes into cubes, season with salt and fry in hot oil (don’t fry too much). Turn off the heat and transfer the potatoes to a paper towel-lined plate to drain the excess oil.

In a large saucepan, add the olive oil, chopped onion and the chopped garlic. Sauté over low heat until the onion starts to turn slightly golden brown, stirring occasionally.

Add the potatoes and cod and season with pepper. Stir gently with a wooden spoon and cook for about 4 to 5 minutes, stirring occasionally.

Preheat the oven to 180ºC (350ºF).

In a medium bowl, combine the béchamel sauce, cream, lemon juice and nutmeg.

Place the potatoes and cod mixture in a baking dish. Pour over the béchamel mixture and sprinkle with grated cheese. Bake for about 35 to 40 minutes or until golden brown.

Turn off the oven and serve.

Cooking Techniques

Spice Level:

Dietary

Allergens