Cod in the oven with Portuguese cornbread

Method8 steps · about 1 hr 20 min

1. 1

   Step 1: For the béchamel sauce: Place the butter (1/2 tablespoon) in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.

   Cook bechamel-style milk sauce · 10 minUses 1/2 tablespoon butter · 2 tbsp corn starch for bechamel-style milk sauce · 200 ml (about 1 cup) milk

2. 2

   Step 2: Turn off the heat and season with a little salt (to taste), pepper (to taste) and nutmeg (to taste). Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.

   Uses Salt (to taste) · Pepper (to taste) · Nutmeg (to taste) · milk, cornstarch and butter cooked until creamy

3. 3

   Step 3: Place the cod in a saucepan with water. Boil over hight heat for about 4 to 5 minutes. Turn off the heat and drain the cod with a skimmer. Remove the skin and bones and flake the cod with a fork; set aside. Cook the pasta in another saucepan with water seasoned with salt (to taste). When the pasta is cooked, drain it and set aside.

   Boil cod · 5 minUses 3 desalted cod steaks (about 900 grams (2 pounds)) · water for poaching cod · 250 grams (8 3/4 ounces) elbow macaroni pasta · separate water for cooking pasta · Salt (to taste)

4. 4

   Step 4: Place the olive oil, chopped onion (1 medium) and the chopped garlic (3 cloves) in a saucepan and saute until the onion start to turn golden brown, stirring occasionally. Add the flaked cod and season with pepper (to taste) and saffron (to taste). Stir and cook over low for more 5 minutes, stirring occasionally. Add the pasta, mix well and turn off the heat.

   Uses 50 ml (1/4 cup) olive oil · 1 medium onion · 3 cloves of garlic · Pepper (to taste) · Saffron (to taste) · cod poached 4–5 minutes, drained and freed of skin/bones · 250 g dry macaroni cooked in salted water and drained

5. 5

   Step 5: Preheat the oven to 180ºC (350ºF).

6. 6

   Step 6: Cut the Portuguese cornbread into pieces. Place the cornbread and the coriander (to taste) in a food processor and pulse until fine crumbs. In a bowl, combine the béchamel and the cream (200 ml).

   Uses 100 grams (3 1/2 ounces) Portuguese cornbread · Coriander (to taste) · 200 ml whipping cream · milk sauce cooled after salt/pepper/nutmeg seasoning

7. 7

   Step 7: Place the cod and pasta mixture on a baking dish. Drizzle with the béchamel and cream sauce and sprinkle with the Portuguese cornbread and coriander mixture. Bake until golden, about 35 to 40 minutes.

   Bake until golden · 40 minUses cooked cod and pasta with fried onion/garlic and seasoning · seasoned bechamel combined with 200 ml cream · 100 g Portuguese cornbread processed with coriander

8. 8

   Step 8: Turn off the oven and serve.

   Uses gratin baked 35–40 minutes until golden