Cod with cream and sauce bechamel

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  • Cod: 2 Put
  • Medium potatoes: 6
  • Large onion: 1
  • Breadcrumbs: taste.
  • Béchamel: Milk: 1/2 l
  • Cream: 1 Package
  • Wheat flour: 2 Tablespoons
  • Margarine: 2 Tablespoons
  • Olive oil: The taste
  • Salt and pepper: The taste


Baked cod, clean skins and bones, and pass into the food processor.

Peel and cut the potatoes into small cubes and fry in oil without letting it brown. Finely chop the onion and fry a little in a tablespoon of olive oil.

For the sauce bechamel:

Melt the margarine in a pan, add the flour and stir with a wooden spoon until you lose the foam. Remove from the heat and go together in the milk gradually, stirring constantly to avoid encaroçar. Light the fire again until the mixture thickens, taking care not to stop moving.

Season with salt and pepper. Mix the cod, the potatoes and onions. Involve them very well with half of the bechamel and place in a greased baking pan with margarine.

Add the cream to the remaining bechamel and pour over the top. Sprinkle with plenty of bread crumbs and bake in the oven to 200 deg c, the hard grating.

When coverage if you have tostadinha is ready!

For a preparation faster, replace the potatoes for a packet of potato straw and use bechamel already ready.

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