Ver Carrinho

Codfish with cream



1 pack Riberalves Shredded Codfish
4 big potatoes
100 ml of oil
2 large onions
2 garlic cloves
50 g of butter
50 g of flour
200 ml of milk
2 packets of cream
Salt q.s.
Black pepper q.s.
75 g of grated parmesan cheese
Lettuce q.s.


Nothing better than a traditional recipe. Try this Codfish with cream recipe with Riberalves Codfish, Ready to Cook!

. Defrost the codfish, cook it in plenty of water for approximately 4 to 5 minutes (after boiling). Drain, reserving 150 ml of the codfish cooking water.

. Peel the potatoes, cut into small cubes and fry until lightly browned
. Sauté the sliced onions and the chopped garlic in olive oil. Add the codfish flakes and the fried potato cubes. Stir in the mixture.

. For the béchamel sauce: on a low heat, melt the butter, add the flour and mix very well until it becomes a paste. Cook for 1 to 2 minutes. Gradually add the codfish cooking water, the milk and 1 packet of cream and cook over a low heat, stirring constantly with a whisker (to avoid lumps) until thickened and creamy. Season with salt and freshly ground black pepper and stir.

. Add the béchamel to the onion, codfish and potato mixture. Add half a packet of cream and mix well.

. Grease a baking dish with butter, arrange the codfish mixture with cream, cover with the remaining packet of cream, spreading well, and sprinkle with grated cheese. Bake in a preheated oven at 200°C for 15 minutes.

. Serve with a lettuce salad.



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