Creamed Salt Cod on Toast with Béchamel and Parsley

Why You’ll Love This Recipe

• Comforting and elegant: silky nutmeg-scented béchamel wrapped around tender flakes of salt cod.
• Flexible serving: spoon over buttery toast or boiled potatoes; add a poached egg for extra richness.
• Make-ahead friendly: soak the cod in advance and assemble in under 30 minutes.
• Balanced flavors: sweet sautéed onions and fresh parsley brighten a classic savory seafood base.

Grocery List

• Produce: 1 medium yellow onion, flat-leaf parsley, optional lemon
• Dairy: Whole milk, unsalted butter, optional eggs
• Pantry: Salt cod (bacalao), all-purpose flour, bay leaf, black pepper, nutmeg, white vinegar, country bread or Yukon Gold potatoes

Full Ingredients

Salt Cod and Milk Poach

• 12 oz (340 g) salt cod, rinsed
• 2 1/2 cups (600 ml) whole milk
• 1 bay leaf
• 6 whole black peppercorns (optional)

Béchamel

• 3 tbsp (42 g) unsalted butter
• 3 tbsp (24 g) all-purpose flour
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground black or white pepper
• Fine sea salt, to taste (you may not need any depending on your cod)

Sautéed Onions and Finish

• 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion (about 8 oz / 225 g), finely chopped
• 2 tbsp finely chopped flat-leaf parsley, plus extra for garnish
• Optional: 1 tsp fresh lemon juice, to brighten

To Serve

• 4 thick slices country bread (about 1 in / 2.5 cm thick), or 1 1/2 lb (680 g) Yukon Gold potatoes
• 2 tbsp (28 g) melted unsalted butter for toast (or 1 tbsp for potatoes)
• Optional poached eggs: 4 large eggs + 1 tbsp white vinegar

Step-by-Step Instructions

Step 1: Desalt the cod

Place the salt cod in a container, cover with cold water by at least 1 inch (2.5 cm), and refrigerate 24–36 hours. Change the water every 8–12 hours. After soaking, the fish should taste pleasantly seasoned, not briny. If still very salty, continue soaking another 6–12 hours with one more water change.

Step 2: Poach the cod and reserve the milk

In a medium saucepan, add the soaked cod, 2 1/2 cups (600 ml) whole milk, bay leaf, and peppercorns if using. Warm gently over medium-low heat until the milk reaches 180°F/82°C (barely quivering), then cook 5–7 minutes. Do not boil. Remove the cod to a plate. Strain and reserve the warm milk; discard aromatics. When cool enough to handle, flake the cod into bite-size pieces, discarding any skin and bones.

Step 3: Sauté the onions until sweet

In a wide skillet, melt 2 tbsp (28 g) butter over medium heat. Add the chopped onion and a small pinch of salt. Cook, stirring occasionally, until translucent and sweet with light golden edges, 7–9 minutes. Turn off the heat and set aside.

Step 4: Make the nutmeg-scented béchamel

In a clean saucepan, melt 3 tbsp (42 g) butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to form a blond roux. While whisking, slowly pour in 2 cups (480 ml) of the warm reserved milk. Bring to a gentle simmer and cook 5–7 minutes, whisking often, until smooth and velvety. Whisk in nutmeg and pepper. Taste and add salt only if needed. Keep the remaining 1/2 cup (120 ml) milk warm to adjust the sauce later.

Step 5: Fold in cod, onions, and parsley

Stir the sautéed onions into the béchamel, then gently fold in the flaked cod and parsley. If the mixture is too thick to spoon, whisk in a splash or two of the reserved warm milk until creamy but not runny. If desired, brighten with 1 tsp lemon juice. Keep warm over the lowest heat, stirring occasionally.

Step 6: Prepare toast or potatoes

For toast: Heat oven to 400°F/205°C. Arrange 4 thick bread slices on a sheet pan and brush both sides with 2 tbsp melted butter. Bake 8–10 minutes, flipping once, until crisp and golden. For potatoes: Boil 1 1/2 lb (680 g) Yukon Golds in well-salted water (1 tbsp kosher salt per 2 quarts/2 liters) until tender, 15–18 minutes. Drain and gently toss with 1 tbsp butter.

Step 7: Optional poached eggs

Bring a medium saucepan of water to 180°F/82°C (barely steaming). Add 1 tbsp white vinegar. Crack each egg into a small cup, swirl the water, then slide in the eggs. Poach 3–4 minutes for set whites and runny yolks. Transfer to paper towels with a slotted spoon.

Step 8: Plate and serve

Spoon the creamed salt cod generously over buttered toast or potatoes. Top each portion with a poached egg if using. Finish with a little more parsley and freshly ground pepper. Serve immediately while hot and silky.

Pro Tips

• Warm milk makes lump-free béchamel. If your sauce thickens while waiting, whisk in a little hot milk to loosen.
• Salt cautiously. Desalted cod can still contribute plenty of seasoning; taste before adding any salt.
• Keep heat gentle. Boiling can toughen cod and split the sauce; aim for a bare simmer in both poaching and saucing.
• Texture check. The finished sauce should be spoonable and glossy, not stodgy; thin with milk a tablespoon at a time.
• For neat poached eggs, strain each cracked egg briefly in a fine-mesh sieve to remove wispy whites before poaching.

Variations

• Garlic and heat: Soften 1–2 minced garlic cloves with the onion, and finish with a pinch of red pepper flakes.
• Paprika finish: Dust the plated dish lightly with sweet or smoked paprika for a Spanish-leaning accent.
• Potato-forward: Skip toast and fold 1 cup warm, lightly mashed boiled potatoes into the creamed cod for a heartier spread.

Storage & Make-Ahead

Soak the cod up to 2 days ahead. The creamed mixture can be cooled quickly, covered, and refrigerated for up to 2 days. Reheat gently over low heat with a splash of milk to restore creaminess. Poached eggs are best made to order. Toast or boil potatoes right before serving for the best texture. Leftovers should be reheated thoroughly and consumed within 2 days.

Nutrition (per serving)

Approximate for toast version without poached egg: 640 kcal; 33 g fat; 50 g carbohydrates; 26 g protein; 2 g fiber. Sodium will vary widely based on desalting effectiveness.