1 kg of cod cut into 8 portions, soaked for 24 hours
15 slices of pork fatback (300g), without skin
2 cups of milk
3 medium-sized onions, finely chopped
8 large-grated carrots
3/4 cup of olive oil
4 tablespoons of butter
1 cup of fresh heavy cream
Salt and black pepper to taste
1 kg of cod cut into 8 portions, soaked for 24 hours
15 slices of pork fatback (300g), without skin
2 cups of milk
3 medium-sized onions, finely chopped
8 large-grated carrots
3/4 cup of olive oil
4 tablespoons of butter
1 cup of fresh heavy cream
Salt and black pepper to taste
Cook the cod in boiling water for 5 minutes, then drain and reserve
Soak the pork fatback in hot milk
Wrap the cod pieces in a clean cloth and rub them vigorously, as if washing clothes, until they're flaked apart
Open the cloth and the cod should be flaked
Fry the onion and carrots in olive oil with butter
Add the cod and mix well
Gradually add the pork fatback and mix thoroughly
Season and spread half of the cod mixture into a refractory dish
Add the remaining cream, followed by the rest of the cod
Finally, combine the remaining cream
Preheat the oven to 400°F (200°C) and bake until well heated
Serve immediately
This serves 8 portions
Each serving contains approximately 825 calories.
