Cod Intense Flavor

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  • 4 slices of codfish
  • 6 dl milk
  • 1 onions, cut into rings
  • olive oil
  • 2 c. flour soup
  • 1 kg of potatoes
  • nutmeg
  • 2 dl cream
  • grated cheese
  • salt
  • Pepper


1. Bake the slices of cod in the milk.

2. Cut the onion into thin rings and fry in olive oil until soft and transparent.

3. Drain the cod and dispose it in chips and join the cebolada. Let cook slowly. Sprinkle with flour, stir and pour milk poured off, where did bake before the cod. Let the mixture thickens, stirring occasionally.

4. Peel and cut the potatoes into cubes and fry in oil, not hot, and make them more cooked fries. Drain the potatoes and add them to the cod. Season with salt, pepper and nutmeg.

5. Throw everything on a baking tray greased oven, spread over the whipped cream and sprinkle with grated cheese. Bake in the oven to be baked.

Serve with a fresh salad of lettuce and tomato

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