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Codfish Escondidinho

Let’s prepare a Codfish Escondidinho with the best protein, Riberalves codfish. See the full recipe and Bon Appétit!

Ingredients

500 g of deep-frozen shredded codfish Riberalves
400 g of potato chips to buy
2 large onions
3 cloves of garlic
1 L of milk
0.5 dl of oil
3 eggs
80 g of flour
50 g of grated cheese
1 bay leaf
chopped parsley q.s.
Nutmeg q.s.
Salt and pepper q.s.

Preparation

Let’s prepare a Codfish Escondidinho with the best protein, Riberalves codfish. See the full recipe and Bon Appétit!

Defrost and drain the shredded codfish. Boil the eggs for 12 minutes, remove and leave to cool in cold water.

Peel and wash the onions and garlic cloves, cut the onions into half-moons and chop the garlic. Heat the olive oil in a pan, add the onion, garlic and bay leaf and fry, stirring occasionally, until golden brown. Then add the codfish and cook, stirring from time to time, until it takes on colour, remove from the heat and set aside.

In a bowl, dissolve the flour in a little of the milk. Bring the remaining milk to the boil in a pan, bring to the boil, add to the bowl, stirring constantly, pour again into the pan, bring to the boil, season with nutmeg and pepper and cook, stirring continuously until thickened. Remove from the heat and set aside.

Pour the codfish mixture into a bowl, add the potato sticks, mix them, add the sauce you have prepared and some chopped parsley, mix gently, adjust the seasoning and pour into a dish or Pyrex dish. Peel the hard-boiled eggs, cut into slices, place them on top, sprinkle with grated cheese and bake in a preheated oven at 200ºC until golden brown. Remove from the oven and serve the Codfish Escondidinho decorated to taste, for example with black olives and Morrone pepper strips.

READY TO TASTE GOOD!

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