Salted Codfish with Cream - Portuguese Recipe - CookingWithAlia - Episode 248

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.

Place salted cod in a large bowl full of water for at least 24 hours, changing the water 2-3 times.

Peel the potatoes and cut them into small cubes; place in a bowl of water to prevent browning.

Place the salted cod in a large pot full of water, cover, and boil on high heat for around 30 minutes until soft.

In a large pan, drizzle olive oil and heat on medium-high heat; add the potatoes and stir until cooked.

Remove the potatoes and set aside in a bowl.

In the same pan, drizzle olive oil again and add sliced onions; cook until soft and golden, then add to the bowl with potatoes.

Prepare Bechamel sauce by melting butter in a saucepan on medium heat, adding flour and whisking, then adding milk, salt, pepper, and nutmeg; whisk until thickened.

Shred the cooked cod into small pieces and mix with the potatoes and onions in a baking pan.

Pour the Bechamel sauce over the mixture in the baking pan.

Broil in the oven for a few minutes until the top is deep golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens