Cod with milk recipe

 

  1. Desalt cod soaking it for a day or two with abundant cold water and changing the water often. Once desalted, drain the cod well and try to eliminate all the bones; this operation will be easier with tweezers.
  2. Cut the cod in pieces without thinking.
  3. Wash the parsley, dry it and mince it.
  4. Heat oil in the pressure cooker, add sliced onion and sauté for 20 minutes.
  5. Add the cod and bay leaf. Brown the fillets first one side and then the other, turning them carefully with a spatula. Sprinkle the flour and spray the milk.
  6. Close the pot and pressurize it. When the valve begins ringing, reduce the heat and cook for around 8 minutes. Turn heat off, allow steam to escape and open the pot. Remove bay leaf and season.
  7. Put the cod in a dish, place cheese and parsley on top, add pepper and let it sit for 2 minutes. Serve immediately along with the polenta.
-  100 ml of milk
-  2 tbsp of grated cheese
-  1 tbsp of flour
-  500 g of cod fillets
-  1 small posy of parsley
-  2 onions
-  1 bay leaf
-  Salt and pepper
-  3 tbsp of extra virgin olive oil

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