Preparation

Heat the oil in a pan and sauté the garlics until they are lightly browned, add the cod and the olives and saute two more minutes. RESERVE.
Melt the butter in a pan and sauté the onion until withering. Add the flour and stir. Add the milk gradually, stirring well, and let it thicken. Place the bay leaf in the pan and boil on low heat for 20 minutes, stirring occasionally.
Mix the cream and bring to a boil. Remove from heat and add half the cheese and parsley.
Discard the bay leaves, mix the cod, the pasta and rectify the seasonings.
Transfer the mixture to a large ovenproof dish, greased with butter, and decorate with the slices of tomato and onion drizzled with olive oil. Sprinkle with the rest of the Parmesan cheese and lightly brown over a hot fire.

Ingredients

  • 500 gr of shredded cod or in chips
  • 500 gr of cooked penne al dente
  • 1/4 cup of olive oil
  • 4 crushed garlic cloves
  • 1 cup of chipped green olives
  • 4 tablespoons butter
  • 1 chopped onion
  • 4 tablespoons of flour
  • 1 liter of milk
  • 200 ml of cream
  • 1 bay leaf
  • 1 cup of grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • Tomato slices and red onion for garnish
  • Salt and pepper q.s.