Ana Bravo’s Spring Cod, by Ana Bravo
Ingredients
1 tablespoon of oil
1 clove of garlic
1/2 teaspoon of paprika
1/2 nutmeg coffee spoon
q.b. chilli pepper (optional)
1 dessert spoon of oatmeal
150ml milk or vegetable drink without added sugar
90g dough (you can choose a gluten free version)
2 cups of cooked sprouts, chopped
q.b. mini tomato (I used red and orange)
1 slice of grated low-fat cheese
Preparation
Ana Bravo’s Spring Codfish: Health and codfish Riberalves! Perfect combination for a delicious recipe for the entire family. Check out the full recipe here.
Defrost and clean the cod, removing the skin and bones, then cut into cubes. Set the oven to 200 degrees. Bake the pasta according to the package instructions, but remove from the heat 2 minutes before the recommended time.
In a wok, place the olive oil, chopped garlic, chilli pepper (optional), paprika and nutmeg. Heat gently over a low heat and add the codfish. After 2 minutes, add the rapini.
As soon as the codfish is cooked, stir in the flour and milk, stirring well. Finally, mix the dough and transfer it to a baking tray. Arrange the cherry tomatoes and grated cheese on top.
Take it to the oven and let it au gratin for 10 minutes (or until golden brown). The Ana Bravo’s spring codfish is ready!