codfish with cream

Ingredients

• Servings: 4
• 12 ounces dried salted cod fish
• vegetable oil for frying
• 4 large potatoes, peeled and cut into very small cubes
• 1/2 cup olive oil
• 1 large onion, sliced thin
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup hot milk
• 1 pinch ground nutmeg
• 1 1/3 cups heavy cream
• salt and ground black pepper to taste
• 2/3 cup heavy cream
• 1 ounce grated parmesan cheese

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. drain and discard the water.
• preheat an oven to 350 degrees f (175 degrees c).
• place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. remove the cod from the pan; remove and discard the skin and bones. cut the cod into chunks and set aside.
• heat 1/2 inch vegetable oil in large skillet over medium-high heat. working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. transfer to a plate lined with paper towels to drain.
• pour the olive oil into a dutch oven or heat-proof casserole dish over medium heat. cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. reduce heat to low.
• melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. slowly stream the hot milk into the mixture while stirring; cook and stir until thick. season with the nutmeg. pour into the casserole with 1 1/3 cups cream; stir to coat. allow the mixture to simmer together for about 2 minutes. season with salt and pepper. drizzle remaining 2/3 cup cream over the mixture; sprinkle with the parmesan cheese.
• bake in the preheated oven until the top is browned, 30 to 40 minutes. serve hot.