Bacalhau com Natas (Creamy Salt Cod and Potato Casserole)

• 500 g Salted cod, boneless if possible
• 800 g Yukon Gold potato
• 1 large Yellow onion
• 3 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 50 g Unsalted butter
• 35 g Plain flour
• 450 ml Whole milk
• 250 ml Double cream
• 2 Bay leaves
• 1 tsp Black pepper
• 1 tsp Fine sea salt, use only if needed after tasting

1. Rinse the salted cod well, then put it in a bowl and cover with cold water. Soak for 24 to 36 hours in the fridge, changing the water 3 to 4 times.
2. Heat the oven to 200°C (390°F). Peel the potatoes, cut into 2 cm cubes, and boil in well-salted water for 8 to 10 minutes until just tender, then drain well.
3. Put the soaked cod in a large pot, cover with fresh water, add the bay leaves, and bring just to a gentle simmer. Cook for 8 to 10 minutes until the fish flakes easily, then lift out and cool slightly.
4. Remove any skin and bones, then flake the cod into large pieces. Slice the onion and finely chop the garlic.
5. Heat the olive oil in a large frying pan over medium heat and cook the onion with a pinch of black pepper for 10 to 12 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute.
6. In a saucepan, melt the butter over medium heat, then stir in the flour and cook for 1 to 2 minutes. Gradually whisk in the milk until smooth, then simmer gently for 3 to 5 minutes until thickened enough to coat the back of a spoon.
7. Turn the heat to low and stir in the double cream and the remaining black pepper. Taste and only add fine sea salt if it needs it, as the cod can still be quite salty.
8. Fold the flaked cod into the onion mixture, then add the potatoes. Pour over the cream sauce and gently mix so everything is evenly coated without breaking up the fish too much.
9. Tip into a baking dish and bake for 25 to 30 minutes until bubbling at the edges and golden on top. Rest for 10 minutes before serving so it sets slightly.

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