Joaquina’s Codfish

This is probably my prefered codfish dish… It’ s a great speciality from my mother who used to have great success when prepared it and certainly the ones who have tasted it have never forgotten it…it’s very delicate and savoury…(for 4)

. 4 cuttings of codfish of 150 g (600 g for all) disalated for 72 hours and  skinned off

. 2 small white onions finely sliced

. 3 cloves of garlic (whole to be taken out afterwards or sliced if you like it)

. 4 tomatoes peeled off without seeds cut into cubes

. olive oil

. 4 to 8 anchovies (you must choose according to your personal taste)

. chopped parsley

. grated parmesan or grana padano cheese

- for the bechamel sauce:

. 30 g of wheat flour

. 30 g of butter

. 400 ml of heated milk

. 200 ml of fresh cream

In a pan heat 3 tbsp of olive oil, add the garlic and the onions, cook until the onions are “transparent”. Then add the tomatoes and cook for 10 minutes. Add a small quantity of salt and set aside.

Prepare the bechamel sauce: heat the butter in a non stick pan, add the flour cook for some minutes and add the heated milk. Cook until thickens. Add the fresh cream and cook for other 2 minutes. Add salt, pepper (if you like it) and some grated nutmeg.

In a baking pan strew the onions and tomatoes sauce, lay down the cuttings of codfish, put over them 1 or 2 anchovies and cover with the bechamel sauce and some grated parmesan. Bake in the pre heated oven (180°C) for 1 hour and a half (control the baking time, it could be cooked with just one hour, depending on the oven). Serve with basmati rice (or venere rice) covered with the cream that has been formed during the baking and some chopped parsley. Unforgettable!!!