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Cod au gratin

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Tempo de preparo

2 hour(s)


10 servings


  • Salted cod | 700 g
  • Milk 1.5 l | 1/5 l
  • medium potatoes | 3 unit(s)
  • Medium sliced onions | 2 unit(s)
  • Dry white wine (optional) | 1/3 cup
  • Garlic (3 cloves crushed and 3 sliced) | 6 unit(s)
  • Pepper | 1 unit(s)
  • Black olives |  to taste
  • Grated Parmesan |  to taste
  • Parsley, chives, bay leaf, garlic, and other seasonings, give preference |  to taste
  • Olive oil to sauté the cod and seasonings |  to taste
  • Salt if needed |  to taste


  1. First I left the cod desalting for a little over 24 hours, changing the water every 6 hours approximately.
  2. In a pan I put 1.5 liters of milk with 1 bay leaf, 1 sprig of rosemary and thyme and let it boil until it boils. I hung up. In this milk I put the cod fillets and took it to the low fire for another 5 minutes. I turned it off and left it in the covered pan for 10 minutes. I removed all the posts and unraveled. Reserve.
  3. With this milk, I made a bechamel* sauce, using 3 tablespoons of flour and 3 tablespoons of butter. *Sweet the flour in the butter, add the milk, 1 bay leaf if you want and cook the sauce until the desired consistency.
  4. I cut the onions into thin slices and sautéed in olive oil over medium heat, stirring occasionally. Without letting it caramelize too much. When it was translucent, I added the wine and let it evaporate.
  5. I sautéed the cod, fried garlic, onion, garlic, pepper with approximately 1/2 cup of oil. Seasoned with pepper, fresh oregano, parsley and chives. See at this point if you need salt. In my case I didn't need to.
  6. I cooked the potatoes cut into small cubes (it ended up being overcooked) it should be al dente, after cooking I put it in the frying pan with a little oil just to give it a golden color. Fry the garlic in slices until golden.
  7. Mounting: At the bottom of the refractory I put a thin layer of béchamel sauce, added the potatoes, parsley and chives, then the sauteed onion, the sauteed cod. On top I put the olives and the sliced garlic, finally the béchamel sauce followed by the grated cheese with a little breadcrumbs. Bake in the oven at 200° until browned.
  8. Tip: this recipe can be prepared the day before, just do the whole process until assembly and take it to brown the day. Perfect for parties. However, I do not recommend freezing.

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