Portuguese baked cod with cream

For the baked cod, first desalt the fish. Place it in cold water and soak for 24 hours, changing the water 3 to 4 times to wash out the excess salt. Then put it in a pot of cold water, bring to a boil and cook for 10 minutes. Drain, remove the skin and bones and break the flesh into larger pieces.

Peel the potatoes, slice into thick rounds and cook in salted water until half-done, about 15 minutes. Drain and set aside. Heat the olive oil in a pan, add the onion sliced into half-rings and the garlic, and saute over low heat for 8 to 10 minutes until the onion turns translucent.

In a saucepan, cook the plain flour in butter, stirring constantly, for about a minute. Gradually pour in the milk and cream, waiting each time for the liquid to be absorbed before adding more. Stir into a smooth, thick sauce and season with salt, pepper and a pinch of nutmeg.

Preheat the oven to 200 °C. In a baking dish, layer the potatoes, sauteed onion and pieces of fish alternately. Pour over the cream sauce and sprinkle with grated parmesan. Bake for 25 to 30 minutes until the top is golden and bubbling. Serve straight from the dish.