500 g of codfish (fillets) marinated with 48 hours' anticipation
2 medium-sized potatoes (350 g)
3 medium-sized carrots
1 and 1/2 cups of finely chopped onion (not processed)
6 slices of pão-de-fôrma without husk
3/4 cup of scalded milk
1/4 cup of melted butter
2 tablespoons of olive oil
3/4 cup of cream
Parmesan cheese, nutmeg, and salt to taste
500 g of codfish (fillets) marinated with 48 hours' anticipation
2 medium-sized potatoes (350 g)
3 medium-sized carrots
1 and 1/2 cups of finely chopped onion (not processed)
6 slices of pão-de-fôrma without husk
3/4 cup of scalded milk
1/4 cup of melted butter
2 tablespoons of olive oil
3/4 cup of cream
Parmesan cheese, nutmeg, and salt to taste
Cook the codfish, potatoes, and carrots with enough water to cover until they're tender
Squeeze out and shred the codfish
Mash the potatoes and carrots using a potato masher. Reserve
Mince the bread and soak it in milk. Reserve
Fry the onion in olive oil and butter over low heat until it's soft and golden
Add the carrots, potatoes, and bread with milk
Mix everything together and season with nutmeg
Add the codfish, mix well, and check the salt
Place the mixture into a refractory form and sprinkle half of the grated Parmesan cheese on top
Spread the cream over the top and again sprinkle with the remaining Parmesan cheese
Bake in a preheated oven at 200°C for 30 minutes or until hot and golden-brown
Serve hot, portioned into 6 servings.
