Bacalhau with Cream

12 hours before cooking, cover the salt cod with 3000 ml of cold water, place it in the fridge and change the water 2–3 times. Then drain, cover the cod with fresh water, bring to a boil and cook for 8–10 minutes; let it cool, remove the skin and bones, and flake the flesh.

Peel the potatoes, cut into 1.5–2 cm cubes and boil in salted water until half-cooked, 6–8 minutes. Drain, pat dry and brown in 15 ml of olive oil over high heat for 4–5 minutes.

Heat the remaining 15 ml of olive oil in a wide skillet. Add the thinly sliced onion, garlic and bay leaf; sauté over low heat for 8–10 minutes until the onion is soft. Add the flaked cod and heat through for 3–4 minutes, stirring.

For the béchamel, melt the butter in a saucepan, whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking constantly, and cook for 4–5 minutes until you have a smooth, thick sauce.

Remove the béchamel from the heat, stir in the cream, season with nutmeg, black pepper and salt to taste, and mix well. Remove the bay leaf from the cod.

Combine the potatoes, cod-and-onion mixture and the cream-béchamel sauce. Transfer to a greased baking dish and sprinkle evenly with grated mozzarella.

Bake in an oven preheated to 180°C for 15–20 minutes, until the top is golden. Let the dish rest for 5 minutes and serve hot.