Creamed cod is one of those recipes that has spanned generations and remains current thanks to its perfect combination of texture and flavor. Golden potatoes serve as a base, cod appears in succulent strips and everything is topped with a rich and balanced white sauce.
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Reuse leftover cod with this succulent creamy quiche
The preparation requires a few steps, but nothing complicated: the secret is to cook the cod well, use the cooking milk in the sauce and finish it in the oven until a golden layer forms on top. The result is an elegant and comforting dish, ideal for serving at special lunches or dinners, like New Year’s Eve dinner.
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See how to do it:
Ingredients
- 500 g grated and desalinated cod
- 4 potatoes
- 2 onions
- 2 cloves of garlic
- 1 cup (tea) of crème fraîche
- 1½ cups of milk
- 3 tablespoons of wheat flour
- 3 tablespoons of butter
- 3 tablespoons of olive oil
- 2 bay leaves
- Salt to taste
- Freshly grated nutmeg to taste
Preparation method
- Wash, peel and cut the potatoes into medium cubes. Season with 1 tablespoon of olive oil and a pinch of salt.
- Bake the potatoes in a preheated oven at 200°C for about 25 minutes, stirring halfway through, until golden and crispy. Book.
- In a saucepan, add the milk, cod and bay leaves. Cook over medium heat for about 15 minutes, until the cod is tender.
- Drain the cod, reserve the cooking milk and discard the bay leaves.
- In a large skillet, heat 2 tablespoons of olive oil and fry the onion in half-moons until lightly browned. Add the garlic and sauté for 1 minute.
- In a bowl, combine the roasted potatoes, cod and sautéed onion and garlic. Book.
- In a saucepan, melt the butter, add the flour and stir for 1 minute.
- Gradually add the reserved milk, stirring constantly until you obtain a smooth and thick sauce.
- Turn off the heat, add the cream and season with nutmeg. Adjust salt if necessary.
- Pour ⅔ of the sauce over the cod and potatoes, mix gently and cover with the rest of the sauce.
- Bake in a preheated oven at 220°C for about 20 minutes, until golden brown. Serve immediately.
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