When the water boils, add the cod to the pan.

As soon as the water boils again, cover the pan, remove from heat and let it rest for 15 minutes. This process will leave the cod at the right point for the recipe.

Remove the cod from the water and wait until it cools down.

Remove the skin and bones, shred the cod and set aside.

Peel and cut the potatoes into cubes of approx. 1cm.

Fry them in oil until they are soft, do not let them become too golden.

Cut the onions into julienne: cut in half lengthwise and then slice them into thin half-moon.

Add the chopped parsley and set aside.

When the butter has melted, add 3 tbsp. of white flour. Stir well with a wooden spoon for 3 minutes.

Add the cold milk. Over high heat, stir the sauce with a fouet until it boils.

Lower the heat, and let the sauce cook and thicken for 10 min. Stir occasionally.

Finally, season with salt, nutmeg and black pepper.

Remove from heat and add the heavy cream to the pan. Mix well.

In a baking dish, add the sauteed cod and on top add the cream sauce.

Cover with grated cheese.

Let the baking dish rest while preheating the oven to 200ºC.

Place it in the oven to bake for 20 min or until golden.

Remove from the oven and serve.