Preparation Time: 30 mins  |  Cooking Time: 15 - 20 mins  |  To: 4-6 people

INGREDIENTS:

  • 500 g soaked, deep-frozen shredded cod
  • 1 chopped onion
  • 4 cloves of garlic, chopped
  • 50 ml olive oil
  • 1 bay leaf
  • 1 bay leaf
  • 1 grated carrot
  • 350 g straw potato chips
  • 200 ml cream (package)
  • 200 ml Béchamel sauce (package)
  • Grated cheese to taste

PREPARATION:

In a pan, sauté the chopped onion in olive oil until the onion is translucent. Then add the chopped garlic and fry for another minute, stirring, without letting it burn.

Add the cod chips and bay leaf and let them fry a little.

Add the grated carrot and let it cook and soften for another two minutes, stirring regularly. After that, turn off the heat.

Place the potatoes in a colander and pour over them abundantly with boiling water to release the salt and fat. Wrap the potatoes well in the cod mixture and remove the bay leaf.

Add the cream and béchamel sauce and mix everything well.

Pour the mixture onto an oven tray, smooth, sprinkle with grated cheese and bake in a preheated oven at 220º C with grill for 20 minutes or until browned.

Serve immediately. Accompany with salad.