After well soaked, the Cod is cut into slices. Bring to a boil with milk. Meanwhile, chop the onions and fry them with the oil, bay leaf, salt and pepper and a little of the milk used to cook the Cod. The onion should be white and soft and never blond. Once cooked, the cod is drained and placed in an earthenware container or, which is preferable, each piece in an individual earthenware container. Place the onion over the cod fillets, which are then completely covered with mayonnaise. It is contoured with the mashed potato passed through the syringe or bag and it is taken to au gratin. Garnish with black olives.

The recipes were made by Lugrade cooks Alice Fernandes and Graça Santos. The photographs are by Mário Ambrósio and supervised by Chef Diogo Rocha. This Lugrade content was approved by author Maria de Lourdes Modesto.