Boil the Cod, make it into flakes and keep the cooking water. Fry the onion in olive oil in thin slices, which are removed before darkening. Afterwards, the Lascas do Bacalhau are turned around, which are also removed. The potatoes are then placed in quarters, which are sautéed without getting to fry, removing them equally. In a greased pyrex, the potatoes, onions and cod are arranged in layers, basting them with the frying oil. The white sauce is made with equal parts of milk and the water used to cook the Cod, a little thick, but in large quantities. Add the cream, the beaten egg yolks, stir well and, finally, fold in the beaten egg whites, pour over the cod and place in a very smart oven to puff, serving without delay.

The recipes were made by Lugrade cooks Alice Fernandes and Graça Santos. Photographs by Mário Ambrosio. Supervision by Chef Diogo Rocha. This Lugrade content was approved by author Bertha Rosa-Limpo.