Spiritual Cod Casserole

Prepare the béchamel sauce: melt the butter, add the all-purpose flour, and cook briefly before pouring in the milk, whisking vigorously with a balloon whisk to prevent lumps. Add the bay leaf.

Season the béchamel with salt, black pepper, and freshly grated nutmeg. Test the consistency by dipping the back of a spoon and drawing a line with your finger; the line should remain distinct.

Cook the frozen cod in boiling water, adding half an onion and one clove of garlic. Count 10 minutes after it starts boiling.

Prepare the breads: remove the crust from very soft white bread, cut it into pieces, and moisten with milk. A French bread roll is a good option.

Flake the cooked cod, avoiding shredding it completely, keeping firm pieces.

In a skillet, heat olive oil and sauté the onion and garlic over low heat until golden brown. Add the carrot, if using, and cook for one minute.

Transfer the cod flakes and the moistened bread pieces to the skillet with the sautéed mixture. Mix, season with salt and black pepper, and incorporate the prepared béchamel sauce, stirring well until the bread is thoroughly soaked.

Transfer the mixture to a baking dish that has been lightly greased with butter.

Finish by generously topping with shredded mozzarella cheese.

Bake in a preheated oven at 400°F (200°C) until the cheese is nicely browned and gratinated.