500 g of cod fillets
1 liter of milk
3 spoons (sopa) of wheat flour
1/2 cup of olive oil
1 medium onion, finely chopped
1 cup of carrot, finely chopped
1/2 cup of salted fish sauce, finely chopped
1/4 cup of parsley, finely chopped
3 anchovy fillets in brine, drained and mashed
1 cup of dry white wine
250 g of boiled potatoes, peeled and cut into slices
Salt to taste
500 g of cod fillets
1 liter of milk
3 spoons (sopa) of wheat flour
1/2 cup of olive oil
1 medium onion, finely chopped
1 cup of carrot, finely chopped
1/2 cup of salted fish sauce, finely chopped
1/4 cup of parsley, finely chopped
3 anchovy fillets in brine, drained and mashed
1 cup of dry white wine
250 g of boiled potatoes, peeled and cut into slices
Salt to taste
Soak the cod in enough water for 48 hours, changing the water several times to remove excess salt
Then drain and rinse the cod
Acknowledge the cod in milk for 2 hours
Remove from milk, drain well and cut into chunks
Dust with wheat flour
Heat olive oil in a large pan over medium heat
Add onion, carrot, fish sauce, parsley, and anchovies
Reduce heat, cover, and simmer until the anchovies dissolve
Add white wine and cook for 3 minutes
Increase heat, add cod, and cook for an additional 10 minutes
In a non-stick mold (21 x 21 cm) greased with olive oil, arrange potato slices and top with cod
Cover with sauce
Heat in a preheated medium oven (180°C) to warm through
Serve immediately
Serves 4
Caloric value per serving: 370.
