Bacalhau Do Ceu (Heavenly Cod) - cooking recipe

Ingredients

2 lbs potatoes, boiled in jackets
2 tablespoons butter
1/4 cup milk
2 onions, sliced
1/4 cup olive oil
2 lbs cod
Bechamel Sauce
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups hot chicken stock
1 cup scalded milk
2 tablespoons tomato paste (opitional) or 1 egg yolk (opitional)
8 hard-cooked eggs, sliced
1 egg yolk, beaten

Preparation

Peel potatoes and slice about 3/4 of them, reserve for later use.
Mash the remaining potatoes with the butter and milk, reserve for later use.
Heat oil in 12 inch skillet and cook the onion until they are yellow.
Cut codfish in small pieces and add to skillet.
Cook 30 minutes on low.
Bechamel Sauce:.
Melt butter, stir in flour, salt and white pepper.
Slowly add the hot chicken stock and scalded milk.
Stir constantly over low heat for 3 to 5 minutes.
Tomato paste (option) add to give flavor and color.
Egg yolk (option) beaten egg for yellow color sauce is desired.
Preheat oven to 350 degrees.
Grease 2 quart casserole.
In the casserole dish, put a layer of codfish and onions, a layer of potatoes, eggs, bechamel sauce.
Keep layering until all ingredients are used.
Top with mashed potatoes.
Brush with egg yolk.
Bake 45 minutes or until potatoes are golden brown.