Creamy Cod Pie

Directions

1. 1
   Place the cod fillets in a pan and cover with water. Bring to the boil and cook for 2 minutes.
2. 2
   Drain, remove skin and bones, and leave to cool on a plate. Keep the stock water.
3. 3
   Peel the potatoes, cut into thin round slices and fry in plenty of hot oil until soft but not golden.
4. 4
   Drain on paper towel. Season with salt and black pepper and set aside.
5. 5
   Peel and cut the onions in rings. Peel and chop the garlic.
6. 6
   Pour out most of the oil used to fry the potatoes and keep a little to fry the onions and garlic for a few minutes until soft. Drain and set aside.
7. 7
   Gently melt the butter in a pan, add the flour and stir.
8. 8
   Add 300 milliliters of the fish stock. Cook on low, stirring continuously, until it begins to thicken.
9. 9
   Add the cream and milk, season with salt, black pepper, and nutmeg. Continue to stir until it thickens.
10. 10
    Preheat the oven to 180 degrees Celsius.
11. 11
    Grease an oven tray. Place a layer of potatoes, onions and garlic to form a base.
12. 12
    Place the cod fillets on top of the potatoes, cover with bechamel sauce, and sprinkle with breadcrumbs or grated Parmesan cheese.
13. 13
    Bake for 30 minutes or until golden brown.