Spiritual Cod

Carrots – 4 medium
Cod steaks – 4
Garlic – 5 cloves
Onion – 3
Salt – to taste
Hard bread – 750 kg
Milk – q.b
Grated cheese and straw potatoes – optional (not part of the original recipe)

BECHAMEL SAUCE

Butter – 100g
Flour – 100g
Milk – 1 L
Nutmeg – to taste
Salt and pepper – to taste

BECHAMEL SAUCE

1. Start by melting the butter in a saucepan.
2. Sift and add the flour and mix with a wire whisk, letting it cook for a few seconds.
3. Gradually add the milk, stirring constantly so as not to create lumps. Stir until it thickens.
4. Leave to cook for a few minutes, stirring occasionally.
5. When the béchamel sauce is the desired consistency, season with salt, pepper and nutmeg.
6. Let it cook for a few more seconds and it’s ready. Make sure it doesn’t stick to the bottom.

COD

1. Cook the cod in hot milk (never boiling). Then remove the skin and bones and reserve the cod and milk.
2. Break the bread into pieces and soak them in the milk you cooked the cod in.
3. Slice the onions, grate the carrots and chop the garlic cloves.
4. Heat the olive oil in a pan and sauté the onions until golden.
5. Add the carrots and when they start to turn golden brown, add the chopped garlic and the grated carrots
6. Add the well-drained bread and ⅔  of the béchamel sauce until it has a creamy but firm texture.
7. Add the cod.
8. Rectify the seasoning and mix.
9. Place in a baking dish, cover with the rest of the béchamel and grated cheese (optional) and bake in a preheated oven at 200ºC until golden brown.