Delicious and Creamy Codfish Recipe
Ingredients
Directions
- Start by cooking the cod in the milk.
- Peel the potatoes, cut them into cubes neither too large nor too small and fry them.
- Once cooked, remove the cod from the milk (save the milk), shred it and remove the bones and skin.
- In a large saucepan, add olive oil (to taste) and onions cut into slices and cook a little.
- Add the shredded cod and stir.
- Sprinkle with the flour, stirring constantly and add the milk used for cooking the cod, just enough to cover the cod, stir and let it thicken a little but not too much.
- At this point add the fried potatoes and mix.
- Add half of the cream, mix everything very well and add some grated cheese.
- Add into a pyrex dish greased with butter and pour the rest of the cream on top, stirring with a fork so that the cream "seeps" into it and top it off with a lot of grated cheese.
- Bake it in the oven at 180°C or 350°F until golden brown, but not to long, so it doesn't get to dry.
- Garnish with chopped parsley and serve.
Adapted from a Recipe by: Receitas de Portugal
Frequently Asked Questions
What can I substitute for heavy cream in this codfish recipe?
You can use half-and-half or a mixture of whole milk and melted butter as a lighter substitute for heavy cream. For a dairy-free option, try coconut cream or a nut-based cream alternative.
How do I store leftovers from this codfish dish?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at a low temperature until warmed through to maintain the texture.
What should I do if my sauce is too thick after adding the milk?
If the sauce becomes too thick, you can gradually stir in a little more milk or cream to loosen it up until it reaches your desired consistency.
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I'm wondering how to add to this recipe by tossing in some shrimp, and scallops. I'm going to try this again with the ingredients suggested.