Nothing better than a traditional recipe. Try this Codfish with cream recipe with Riberalves Codfish, Ready to Cook!<\/p>\n\n\n\n
. Defrost the codfish<\/a>, cook it in plenty of water for approximately 4 to 5 minutes (after boiling). Drain, reserving 150 ml of the codfish cooking water.<\/p>\n\n\n\n . Peel the potatoes, cut into small cubes and fry until lightly browned . For the b\u00e9chamel 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.<\/p>\n\n\n\n . Add the b\u00e9chamel to the onion, codfish and potato mixture. Add half a packet of cream and mix well.<\/p>\n\n\n\n . 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\u00b0C for 15 minutes.<\/p>\n\n\n\n . Serve with a lettuce salad.<\/p>\n\n\n\n
. Saut\u00e9 the sliced onions and the chopped garlic in olive oil. Add the codfish flakes and the fried potato cubes. Stir in the mixture.<\/p>\n\n\n\n<\/a><\/a>READY TO TASTE GOOD!<\/a><\/strong><\/strong><\/h2>\n","protected":false},"featured_media":656,"template":"","categories":[259,52],"colecoes":[330,339,345],"tipos-bacalhau":[233],"class_list":["post-5768","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-originais-en","category-traditional","colecoes-autumn-winter","colecoes-family-meals","colecoes-traditional","tipos-bacalhau-shredded"],"acf":[],"yoast_head":"\n