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Lay's® Portuguese Bacalhau
Creamy cod casserole layered with tender fish, sautéed onions, and whole chips for a comforting, savory dish.
Original recipe (1×) yields 4 servings
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Lay's® Max Deep-Cut Salt1 bag1 bag
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cod1 lb500g
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milk15 fl oz500ml
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large onions, thinly sliced22
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olive oil3-4 tbsp3-4 tbsp
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flour3 tbsp3 tbsp
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Salt, pepper, nutmeg to taste
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Grated cheese for topping
Ingredients
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Lay's® Max Deep-Cut Salt1 bag1 bag
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cod1 lb500g
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milk15 fl oz500ml
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large onions, thinly sliced22
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olive oil3-4 tbsp3-4 tbsp
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flour3 tbsp3 tbsp
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Salt, pepper, nutmeg to taste
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Grated cheese for topping
Cooking Guide
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Gently place the desalted cod fillets in hot milk. Keep just below boiling until the fish is tender and flakes easily. Drain and reserve the milk.
In a pan, heat olive oil and cook sliced onions until soft and translucent.
Add flaked cod to the onions and sauté slowly. Sprinkle with flour, stir, and pour over the strained milk. Cook until thickened. Season with salt, pepper, and a pinch of nutmeg.
Grease a baking dish. Spread a thin layer of cod cream mixture at the bottom.
Scatter a layer of whole chips over the cod mixture.
Top with the remaining cod cream mixture.
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