Cooking Mode

1. Confit the cod in olive oil and flake it.
2. Sauté the onion, cut into wedges, until translucent, and set aside.
3. Cut the potatoes into cubes and fry them in olive oil.

Start by making a béchamel sauce as follows:

1. In a saucepan, sauté the chopped onion, garlic, and clove in olive oil.
2. Next, add the flour and cook over low heat; gradually pour in the previously boiled milk and let it thicken until it has a creamy texture. Set aside.
3. In a bowl, mix the onion, the diced fried potatoes, the flaked confit cod, and the béchamel sauce. Gently fold everything together so as not to break up the cod.
4. Bake until golden brown and serve.