Cod with cream.

This recipe for cod with cream is a classic and delicious version. It is easy to follow and requires simple ingredientsThis makes it an excellent choice for a family meal or a special dinner.

Ingredients (for 6-8 people):

600 g of desalted cod, skinned and boned
600 g potatoes, peeled and cut into slices
2 large onions, chopped
2 cloves garlic, minced
250 ml of liquid cooking cream
250 ml fish stock
1 tablespoon of olive oil
1 tablespoon flour
1 teaspoon sweet paprika
Salt and black pepper to taste
chopped fresh parsley for garnish (optional)

Elaboration:

Preheat the oven to 180°C (350°F).
Cook the potatoes: In a large pot, cover the potatoes with water and bring to a boil. Reduce heat to low and cook until tender, about 15-20 minutes. Drain and set aside.
Sauté the cod: In a large frying pan, heat the olive oil over medium heat. Add the cod and cook for 2-3 minutes on each side, until golden brown and lightly cooked. Remove from the pan and set aside.
Sauté the onions and garlic: In the same pan used for the cod, add the chopped onions and cook over medium heat until translucent, about 5 minutes. Add the chopped garlic and cook for a further 1 minute.
Prepare the béchamel sauce: Sprinkle the flour over the onions and garlic and stir to coat evenly. Cook for 1 minute, stirring constantly.
Add the liquids: Gradually pour in the fish stock and cream, whisking constantly to avoid lumps. Season with salt, black pepper and paprika.
Assemble the plate: In an ovenproof dish, place a layer of boiled potatoes. Cover with the sautéed cod and then pour the béchamel sauce on top.
Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes, or until the surface is golden brown and bubbling.
Garnish and serve: Sprinkle with chopped fresh parsley (optional) and serve hot.