Delicious Creamy Codfish Casserole Recipe
Ingredients
Directions
- Place the cod in water the day before, changing the water a few times.
- Melt the butter and brown the flour.
- Add the milk gradually and season with salt and nutmeg.
- Cook stirring constantly, until the sauce becomes thick and add the cream.
- Drain and shred the cod removing the skin and bones.
- Cook the potatoes already cut and set aside.
- Mix the shredded cod, potatoes, mayonnaise and set aside.
- In a pan, place olive oil, sauté onion and garlic, add the cod mixed with potatoes and mayonnaise, saute for about 5 minutes, stirring constantly and add the parsley.
- Grease a baking dish with butter, spread the cod mixture in the dish, pour the cream sauce over it and place it in the oven at medium heat to brown for about 20 minutes.
- Serve at once.
Adapted from a Recipe by: receitasdecomidas.com.br/portuguesa
Frequently Asked Questions
Can I use fresh codfish instead of salt cod for this recipe?
Yes, you can use fresh codfish instead of salt cod. If you do, you can skip the soaking step and simply season the fresh cod with salt to taste before cooking.
What is the best way to store leftover codfish casserole?
Leftover codfish casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at a low temperature until warmed through, or microwave in individual portions.
What can I substitute for mayonnaise if I want a lighter option?
You can substitute the mayonnaise with Greek yogurt or a creamy dressing such as sour cream for a lighter option. This will give a similar creaminess without the additional calories.
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