Yum Cod and Vegetable Gratin

1. Boil the cod with the peeled and diced potatoes.
2. Remove the cod after 10 minutes of boiling, but keep the potatoes boiling for another 10 minutes.
3. Remove the skin and bones from the cod.
4. Slice the onion and leek into half-moons, finely chop the garlic, grate the carrot, and cut the cabbage into thin strips (julienne).
5. Heat a large pan over medium heat and sauté the onion, leek, and garlic in olive oil.
6. Add 3 ladles of the cod’s cooking water.
7. Once the vegetables soften, add the grated carrot, bay leaf, and salt to taste.
8. Stir and then add the cabbage.
9. Mix well, cover, and let it cook for about 10 minutes or until tender (add more cod cooking water if needed).
10. Mix in the shredded cod and chopped parsley.
11. Preheat the oven to 375°F (190°C).
12. Transfer the cod and vegetable mixture to a baking dish.
13. Drain the potatoes and mash them with a fork to make a purée.
14. Mix the mashed potatoes into the cod mixture so they absorb the vegetable liquid.
15. Sprinkle the grated cheese on top.
16. Bake until golden brown (about 15 to 20 minutes).

Recipe & Photo Credit: Panelinha de Sabores