Cod Spiritual

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Ingredients

  • 800 g of chips cod BomPorto
  • 15 slices of bread sliced bread, shelled
  • 1 xíc. hot milk
  • 2 onions chopped
  • ½ Xíc. olive oil
  • 4 col. (soup) butter
  • 8 carrots medium-sized grated
  • Salt and pepper to taste
  • White sauce:
  • 2 col. (soup) butter
  • 2 col. (soup) of wheat flour
  • 1 xíc. milk
  • 1 pinch of nutmeg
  • 1 xíc. of fresh cream

Directions

Cook the cod in boiling water for 1 minute. Drain, shred in splinters under your dates and book. Let the bread soaked in milk warm. Saute the onion in the olive oil, along with the butter until soft.

Then, add the carrots and continue in the fire, stirring occasionally, until it is cooked, but still crisp. Add the cod, and mix. Remove from the heat and stir in the bread, to a few, and stir well. Check the salt and season with pepper to taste.

White sauce:

In a saucepan, melt the butter, add the flour and stir well. Remove the pan from the heat and add the milk gradually, stirring constantly (not to form lumps)to obtain a homogeneous mixture. Return the pan to the heat and cook, always stirring, until it comes to the boil and thickens. Season with salt and leave to cool slightly.

Add the cream and mix well. Reserve 1 cup of white sauce, and the rest join the mix of cod.

In the refractory large, spread cod. Cover with the rest of the white sauce and bake in the hot oven (200'c), preheated, for 20 minutes, until they start to brown. Serves it immediately.

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