Codfish with greens in a crusted sweet potato bed

Lightly toast the hazelnuts in a nonstick skillet. Let cool and chop in the chopper.

Remove the crust from the bread and grate the kernels on the finer grater sieve. Add the grated bread with the chopped hazelnuts and set aside.

Wash the potatoes, place them in a pan, cover with water, season with salt and bring to the heat. Bring to a boil until tender.

At the same time, place the cod in a pan, cover with milk, add the bay leaf and the chopped garlic cloves. Bring to the boil and simmer gently for about 10 minutes.

In the meantime, peel the onions and cut them in half moons. Cut leek in half to the entire length and then in half slices, wash and drain well.

Melt the butter in a saucepan, add the onion and leek and when they are soft add the thawed and well-squeezed greens. Let it cook, stirring from time to time until they are soft. Season with salt and pepper and add the well drained cod chips.

Turn on the oven and preheat it to 200 º C.

When the potatoes are soft, drain them, peel them and make a puree, while adding a little bit of milk from cooking the cod, until you get a thick puree.

Brush a dish tray with liquid butter. Spread the mashed potatoes on top, cover with the mixture of cod and vegetables and on top distribute the cornbread and hazelnut.

Bake until lightly browned.

If you prefer instead of preparing a puree with the potatoes, cut them into slices or cubes and spread them over the bottom of the tray, in which case cover them with bechamel sauce.