Codfish Moussaka
Directly from Greece, a Moussaka made of Riberalves Codfish. How about it? Follow the step-by-step instructions here and enjoy. Ready to taste great!
Ingredients
1 aubergine cut into 1-cm thick slices
70 ml extra virgin olive oil
2 onions, finely chopped
3 cloves garlic, coarsely chopped
Dried oregano to taste
800 g canned whole peeled tomatoes
50 g butter
50 g flour
500 ml hot milk
Sea salt to taste
Black pepper to taste
Nutmeg to taste
200 g Parmesan cheese
Preparation
Directly from Greece, a Moussaka made of Riberalves Codfish. How about it? Follow the step-by-step instructions below and enjoy!
Cook the codfish steaks for about 7 minutes, then flake them and set aside.
Preheat the oven to 180 ºC.
Put the potatoes and the aubergine onto a baking tray in a single layer and drizzle with half of the olive oil. You may need to use several trays or bake in batches.
Season with salt and bake in the oven for about 15-20 minutes until both are very soft and golden brown.
For the sauce: heat the remaining olive oil in a large pan and add the onion and garlic. Fry gently and add the oregano and tomato.
Crush the tomatoes to break them up. Bring to the boil and cook for 15 minutes. Add the codfish and stir.
For the bechamel: melt the butter in a pan, add the flour and stir quickly to make the roux.
Add the milk little by little. Stir continuously until the mixture boils and thickens. Season with salt, black pepper and nutmeg.
To assemble: grease an ovenproof dish and put a single layer of the baked potatoes in the bottom. Pour in the codfish mixture and spread it out to completely cover the potatoes.
Add the aubergine and the remaining potatoes and cover with the bechamel.
Sprinkle with the Parmesan cheese and bake at 180 °C for 30-35 minutes until golden brown on top.
Let it rest for 5-10 minutes before serving. Your Codfish Moussaka is ready!