Wedding Cod

1. Slice the onions into rings.
2. In a pan, add a drizzle of olive oil and place over low heat.
3. Add the sliced onions and finely chopped garlic, cooking gently for about 5 minutes until the onion softens and becomes translucent.
4. Add the shredded cod to the onion mixture and cook over low heat for 3 to 4 minutes until the cod is fully cooked.
5. Then, add the straw potato chips, stirring well to incorporate.
6. Turn off the heat, allowing the chips to soften.
7. In a separate pan, melt the butter over medium heat.
8. Once melted, add the flour, stirring constantly until it forms a paste.
9. Gradually pour in the warmed milk while whisking continuously to prevent lumps.
10. Continue whisking until you achieve a smooth and velvety sauce.
11. Season with salt, pepper, and nutmeg to taste.
12. If any lumps form, use an immersion blender to smooth them out.
13. Turn the heat back on for the cod mixture, stir to warm it evenly, and then turn off the heat again.
14. Stir most of the béchamel sauce into the cod mixture, reserving a bit to cover the top later.
15. Pour the cod mixture into an ovenproof dish, spreading it out evenly.
16. Cover with the remaining béchamel sauce and sprinkle the shredded cheese over the top.
17. Preheat the oven to 430°F (220°C).
18. Bake for about 30 minutes, or until the cheese is golden and bubbling.
19. Serve immediately, garnished as desired.

Recipe & Photo Credit: Receitas do Mundo