Bacalhau com Natas (cod with cream), Portuguese cuisine in its purest form

Preparation

1. We turn on the oven grill.

2. We put a pot with water and, when it starts to boil, we cook the cod, desalted, with a bay leaf for 5 minutes.

3. Remove from heat and drain. We remove the skin and possible bones and separate the fish into flakes.

4. In a frying pan, sauté the julienned onion with a jet of oil until it becomes transparent; Add the cod and fry it briefly. We booked.

5. On the other hand, peel and cut the potatoes into thin slices and brown them a little in a pan with a drizzle of oil. We booked.

6. In a saucepan we make a roux, for which we put the butter with a jet of oil. When the butter is melted, we add the flour little by little while stirring with a wooden spoon or spatula and cook it until it takes on a slightly toasted color. We are pouring the milk cautiously without stopping to stir and we are left without lumps (that we are neither too thick nor too liquid). At this point we salt and pepper and add the cream, letting it cook without stopping moving, until it acquires a creamy consistency (approximately 5 minutes).

7. In an earthenware casserole or in a cast-iron pot suitable for the oven, we put the cod in the bottom and cover with a layer with the fried potatoes.

8. Cover everything with the cream and sprinkle with the grated cheese.

9. Grill in the oven and serve hot.