Learn how to make this 5 star, delicious creamy codfish dish.
|Ready In||2 h 55 min|
|Level of Difficulty||Easy|
Codfish:1 pound (lb) of salt cod1 pound (lb) of potatoes1 cup mayonnaise1 clove garlic1 medium onion2 tablespoons of parsley3 tablespoons of olive oilCream Sauce:2 cups of milk1 cup cream2 tablespoons of butter1 1/2 spoon of wheat flourSalt and nutmeg to taste Get Portuguese ingredients
- Place the cod in water the day before, changing the water a few times.
- Melt the butter and brown the flour.
- Add the milk gradually and season with salt and nutmeg.
- Cook stirring constantly, until the sauce becomes thick and add the cream.
- Drain and shred the cod removing the skin and bones.
- Cook the potatoes already cut and set aside.
- Mix the shredded cod, potatoes, mayonnaise and set aside.
- In a pan, place olive oil, sauté onion and garlic, add the cod mixed with potatoes and mayonnaise, saute for about 5 minutes, stirring constantly and add the parsley.
- Grease a baking dish with butter, spread the cod mixture in the dish, pour the cream sauce over it and place it in the oven at medium heat to brown for about 20 minutes.
- Serve at once.
There are no comments for this recipe.
You might also like:
Learn how to make Portuguese donuts (filhoses) with Angela Castro from the Olive Branch, this recipe makes a small batch.
On this video, Michael Santos shows you how to make the popular pastéis de feijão (Portuguese bean tarts).
Santa Cruz beach covers an extended stretch of sand. The purity of both the waters and sands here comes in addition to the surrounding picturesque landscapes and ensure that Santa Cruz is a highly popular tourist...
The Sanctuary of Bom Jesus do Monte (also known as Sanctuary of Bom Jesus de Braga) is located in the city of Braga, Portugal. It is located in the vicinity of the Sanctuary of Our Lady of Sameiro.
This video shows you some great golden sand beaches in Portimão, Algarve.
In this video we go on an EPIC food tour around Lisbon, which is perhaps the most beautiful city in Europe.