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Codfish with vegetables au gratin



800 g of deep-frozen soaked cod loins Riberalves
500 g of straw fries
100 g of grated cheese
2 carrots
1 leek
2 large onions
8 dl of béchamel sauce
0.5 dl of oil
Nutmeg q.s.
Salt and pepper q.s.


How about an easy and practical recipe for Codfish with vegetables au gratin? See the full recipe here and bon appétit.

Defrost the codfish loins, boil them in water, drain them, let them cool down, remove the skin and bones and cut them into pieces.

Peel and wash the carrots and onions, grate the carrots and cut the onions into half-moons. Clean and wash the leeks and slice them. In a frying pan, heat the olive oil, add the onion and sauté until soft. Then add the carrot and the leek, sauté well and pour into a bowl.

Add the potato sticks, the codfish and the béchamel sauce, mix well, season with nutmeg, salt and pepper, place on a tray, smooth and sprinkle with grated cheese. Bake in a preheated oven at 200 ºC until golden brown. Remove from the oven and serve immediately.

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