The dish is a comfort-food classic, but our version takes it to a new level of indulgence.

(Feeds 4-8, depending on how hungry you all are!)


For the cod

2 cups whole milk
1 cup water
Salt and white pepper, to taste
2lb Fogo Island Fish cod (partial fillet)

For the leek cream

2 tbsp unsalted butter
4 leeks (whites only), sliced
1 Spanish onion, sliced
Salt, to taste
2 cloves garlic, thinly sliced
2.75 cups 35% cream
White pepper, to taste

For the garlic crumb

2 tbsp butter
2 cloves garlic, finely minced
1 cup white breadcrumbs or fine panko

For the topping

1.5 cups sharp cheddar (the older the better), grated


To cook the cod:

In a medium saucepan bring to boil milk and water, seasoned with salt and pepper. Place cod in a non-reactive container (Pyrex or stainless steel). Pour boiled liquids over cod and let stand 20 minutes. Remove cod and place on towel-lined sheet to cool

To make the leek cream:

In a pan, melt butter on medium-low heat. Add onion and leeks, then sweat until soft, and season with salt. Add garlic, cream, and white pepper, turn heat up to medium-high and cook until thickened, about 10 to 15 minutes.

For the garlic crumb:

In a large frying pan, at low heat, melt the butter. Add garlic and sweat 30 to 45 seconds, being careful not no let it change colour. Add breadcrumbs and toast, until color changes slightly, remove from pan.

To assemble:

Pre-heat oven to 375F. Flake cod and place in the bottom of a cast-iron or Pyrex baking dish. Cover with leek cream and season gently with salt, then top with grated cheese. Cover top thoroughly with garlic crumb, then place in oven, to bake, about 25-30 minutes. When crumbs are toasted and leek cream is bubbling at the edge, cod au gratin is ready. Remove from oven and serve.

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