Name: Codfish with Cream
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Dried salted cod fish - 12 ounces; Vegetable oil for frying - 12 ounces; Potatoes, peeled and cut into very small cubes - 4 large; Olive oil - ½ cup; Onion, sliced thin - 1 large; Garlic, minced - 3 cloves; Butter - 1 tablespoon; All-purpose flour - 1 tablespoon; Hot milk - 1 cup; Ground nutmeg - 1 pinch; Heavy cream - 1 ⅓ cups; Salt and ground black pepper to taste - 1 ⅓ cups; Heavy cream - ⅔ cup; Grated Parmesan cheese - 1 ounce

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Codfish with Cream

1. Dried salted cod fish - 12 ounces

2. Vegetable oil for frying - 12 ounces

3. Potatoes, peeled and cut into very small cubes - 4 large

4. Olive oil - ½ cup

5. Onion, sliced thin - 1 large

6. Garlic, minced - 3 cloves

7. Butter - 1 tablespoon

8. All-purpose flour - 1 tablespoon

9. Hot milk - 1 cup

10. Ground nutmeg - 1 pinch

11. Heavy cream - 1 ⅓ cups

12. Salt and ground black pepper to taste - 1 ⅓ cups

13. Heavy cream - ⅔ cup

14. Grated Parmesan cheese - 1 ounce

How to cook deliciously - Codfish with Cream

1. Stage

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.

2. Stage

Preheat an oven to 350 degrees F (175 degrees C).

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.