Cod in the oven with puree and shrimp

Directions

1. Cook the cod in a pan with water. In another pan cook the shrimp in water seasoned with a little salt. When everything is cooked, remove the skins and spines to the cod and shred it into slivers. Peel the shrimp and set aside along with cod.
2. For the puree:
   Peel, wash the potatoes and cook them about 30 minutes in a pan with water seasoned with salt. When they are cooked, drain and pass them through a food mill.
3. Place the potatoes once again in a pan along with milk, margarine, nutmeg, pepper and lemon juice. Bring the pan over medium heat and stir with a wooden spoon until starts boiling. When starts boiling turn off the heat and set aside.
4. In a large skillet place the olive oil, the chopped garlic, pepper and the chopped onion. Leave to sauté over low heat until the onion starts to turn slightly golden. Add the cod and the shrimps, pour the milk, stir and cook about five minutes. Turn off the heat and sprinkle with chopped parsley.
5. Place a layer of the mashed potato in the bottom of a baking dish, on top the cod and shrimps mixture and, finally, another mashed potato layer. Brush with beaten egg yolk and bring to preheated oven at 180ºC (350ºF) about 25 to 30 minutes.