Cod in the oven with Portuguese cornbread Recipe

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If you going to prepare a lunch or dinner for your family and want to surprise with a different recipe, you must try this cod recipe in the oven with Portuguese cornbread. The combination of flavors is delicious… Bon appetit!!!

Cod in the oven with Portuguese cornbread

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Category:Main dishes, Recipes, Salt cod

Cuisine: Portuguese

Difficulty: Easy

Servings: 4

Prep Time:15 m

Cook Time:1:05 h

Total Time:1:20 h

Ingredients

3 desalted cod steaks (about 900 grams (2 pounds))
250 grams (8 3/4 ounces) elbow macaroni pasta
200 ml (1/2 pint (236 ml)) whipping cream
50 ml (1/4 cup) olive oil
Pepper (to taste)
Saffron (to taste)
1 medium onion
100 grams (3 1/2 ounces) Portuguese cornbread
3 cloves of garlic
Coriander (to taste)
Salt (to taste)

For the béchamel sauce:

200 ml (about 1 cup) milk
2 tablespoons corn starch flour
1/2 tablespoon butter
Pepper (to taste)
Nutmeg (to taste)
Salt (to taste)

Directions

For the béchamel sauce:
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
Place the cod in a saucepan with water. Boil over hight heat for about 4 to 5 minutes. Turn off the heat and drain the cod with a skimmer. Remove the skin and bones and flake the cod with a fork; set aside. Cook the pasta in another saucepan with water seasoned with salt. When the pasta is cooked, drain it and set aside.
Place the olive oil, chopped onion and the chopped garlic in a saucepan and saute until the onion start to turn golden brown, stirring occasionally. Add the flaked cod and season with pepper and saffron. Stir and cook over low for more 5 minutes, stirring occasionally. Add the pasta, mix well and turn off the heat.
Preheat the oven to 180ºC (350ºF).
Cut the Portuguese cornbread into pieces. Place the cornbread and the coriander in a food processor and pulse until fine crumbs. In a bowl, combine the béchamel and the cream.
Place the cod and pasta mixture on a baking dish. Drizzle with the béchamel and cream sauce and sprinkle with the Portuguese cornbread and coriander mixture. Bake until golden, about 35 to 40 minutes.
Turn off the oven and serve.