Creamy baked cod and potatoes

Ingredients

• 550 g desalted boneless salt cod
• 700 g potatoes
• 2 onions
• 3 garlic cloves
• 60 ml olive oil
• 500 ml milk
• 45 g butter
• 45 g plain flour
• 200 ml cream
• Salt, pepper and nutmeg to taste

Step-by-step method

1. Heat oven to 200°C / 390°F. Briefly poach the desalted cod until it flakes; remove all skin and bones and shred.
2. Dice the potatoes and roast with olive oil, or parboil and drain, until nearly tender.
3. Slowly soften sliced onions and chopped garlic in olive oil. Fold in the shredded fish and potatoes.
4. Make a béchamel: melt butter, stir in flour, then gradually add milk until thickened. Season, then mix in cream.
5. Combine in a baking dish, cover with sauce and bake 20–25 minutes until golden and thoroughly hot.