Macaroni
Gratin de Macaroni au cabillaud
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200g of Panzani Maccheroni
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240ml milk
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240ml heavy cream
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120g of frozen cod fillets
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400ml fish stock
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Salt, pepper
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1. Thaw and chop up the cod fillets.
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2. Prepare the mixture by stirring the milk, cream and fish stock together. Season.
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3. Lay half the pasta into the bottom of the dish, then spread the cod pieces over it and cover with the remainder of the pasta.
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4. Pour the mixture in and bake for 30 minutes in an oven preheated to 200°C.
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5. Let stand for 10 minutes to allow the liquid to absorb completely.
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