Portuguese Salt Cod Bake | A Creamy and Cozy Recipe

1. Simmer the desalted cod loins gently in water until the flesh just begins to flake, taking care not to overcook or toughen the fish.
2. Peel the potatoes and cut them into uniform quarters before boiling in salted water until they are tender enough to mash.
3. Heat a generous splash of olive oil in a skillet over low heat and sweat the onions, garlic, and leeks slowly until they are translucent and sweet.
4. Flake the cooked cod carefully by hand, ensuring you remove and discard all skin and small bones.
5. Add the shredded carrot to the onion base and once softened, stir in the flaked cod followed by the heavy cream and season to taste.
6. Drain the potatoes and mash them thoroughly while hot, incorporating the butter and enough milk to achieve a smooth, silky texture seasoned with nutmeg.
7. Combine the mashed potatoes with the cod and onion mixture and fold in exactly half of the béchamel sauce before transferring to a baking dish.
8. Spread the remaining béchamel over the top of the mixture, optionally adding a layer of crumbled cornbread or grated cheese for a golden finish.
9. Bake in a preheated oven at 200°C (400°F) until the top is bubbling and takes on a beautiful golden-brown color.
10. Scatter fresh chopped parsley and whole black olives over the dish just before serving to add a bright, salty finish.

Adapted from a Recipe by: Pagina de Receitas