Ingredients
1. Codfish (2lbs)
2. olive oil (1/4c)
3. sliced onions (2)
4. milk (1/4c)
5. butter (2tbsp)
6. potatoes, boiled in jackets (2lbs)

For Béchamel Sauce:- 
1. Hot chicken stock (1 1/2c)
2. white pepper (1/8tsp)
3. flour (1/4c)
4. butter (1/4c)
5. scalded milk (1c)
6. egg yolk, beaten (1 option)
7. hard cooked eggs, sliced (8)
8. tomato paste (2tbsp option)
9. salt (1/2tsp)

Method Of Preparation:-
1. Take boiled potatoes, peel them and then cut ¾ of them into slices and keep them aside. Mash the rest of the potatoes with milk and butter and keep them aside.

2. Take a frying pan of 12 inch, heat olive oil in it and then cook onions in it until they get yellow color. Take codfish, cut it into small pieces and add it into the pan. Cook it over low heat for about 30 minutes.

For Béchamel Sauce:-
1. Take a pan, place it over low heat. Melt butter in the pan and then add flour, white pepper and salt in it. Then gently add scalded milk and chicken stock in it and then cook it by stirring regularly for about 3 to 5 minutes.

2. Add tomato paste in it to give color and flavor to the sauce. Add beaten egg yolk to give yellow color to sauce. Now heat the oven to 350 degrees F.

3. Take a casserole of 2 quart, grease it and place codfish in layer, then onions, then potatoes layer, cooked eggs and then spread béchamel sauce over it. Keep on spreading the layers until all the ingredients get used.

4. Spread mashed potatoes on the top and then brush it with egg yolk. Now place the casserole in oven and bake it at 350 degrees F. for about 45 minutes until the potatoes get golden brown color.

Number Of Servings – 6 to 8