Special Christmas Cod Gratin (Conde de Guarda)

Cook the cod loin filets in boiling water along with garlic and bay leaf. Let simmer for 10 minutes once the water returns to a boil.

While the cod is cooking, boil the potatoes. Press the cooked potatoes through a sieve to achieve a fine texture, essential for a quality mash.

Prepare the mash by mixing the sifted potatoes with butter and heavy cream, stirring well until a homogeneous and perfect consistency is achieved.

Remove the cooked cod from the water, flake it into small pieces, and set aside the portion that will be used for the sauté.

In a skillet, sauté the olive oil, onion, and garlic. Add the flaked cod to the sauté.

Mix the prepared mash with the sautéed cod. (This mixture can also be used to form croquettes.)

Transfer the mixture to a baking dish, sprinkle with Parmesan cheese on top, and bake until golden brown.