Christmas Baked Salted Cod

Simmer the desalted salt cod loins in milk seasoned with a bay leaf and mashed garlic. If the cod is thawed, boil for 5 minutes; if frozen, cook for 10 minutes after the water comes to a boil.

Set the cooked cod aside to cool slightly, then flake it into firm pieces. Reserve the cooking milk, as it will be used in the béchamel sauce.

In a saucepan, heat olive oil and sauté onion, green bell pepper, and red bell pepper until soft. Set aside a small portion of the chopped peppers for garnishing at the end.

Add garlic and olives to the sautéed mixture. Gently mix with the reserved flaked cod. Season with salt, black pepper, and parsley.

Pour the cod and sautéed mixture into a baking dish previously greased with olive oil.

Prepare the béchamel sauce in the same pan used for the sauté, to utilize the residual flavors. Melt the butter, add the flour, and stir to form a roux.

Gradually incorporate the strained cod cooking milk. Season the sauce with nutmeg, salt, and black pepper, stirring until thickened.

Generously ladle the béchamel sauce over the cod in the baking dish, allowing it to mix with the other ingredients.

Top the dish with grated Parmesan cheese and mozzarella cheese.

Bake in a preheated oven at 200°C for about 20 minutes to brown the top.

Once removed from the oven, finish by covering the baked salt cod with shoestring potatoes and garnish with the reserved pieces of green and red bell pepper from the beginning.