Escondidinho cod, with potatoes, good and makes more

Escondidinho cod, with minced fish and mashed potatoes seasoned with garlic. It’s good and makes more than other cod recipes

ECO-CONDITIONED COD – prepared with desalted and shredded fish and mashed potatoes seasoned with a taste of garlic. A great alternative, cheaper than other cod recipes.

by Manu Boffino, from Bake and Gourmet Cake

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• Portion: 2 people . See recipe for 4, 6 or 8 people HERE.
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• Tools: Pots, refractories
• Equipment:conventional + mixer

Escondidinho cod (click to access the shopping list):

INGREDIENTS (click to see the shopping list):

COD Scondidinho:

• 300 g of desalted cod fillet, cut into pieces
• 400ml of milk
• 1 bay leaf

Escondidinho de Cod – Filled with cod:

• 2 tablespoons of olive oil
• 100 ml of dry white wine
• 1 minced garlic clove
• 2 tablespoons of chopped onion
• ½ chilli, deseeded and minced
• 1 tomato, seeded, diced
• 2 cambuci peppers deseeded and cut into strips
• ¼ cup (tea) black olives, pitted, roughly chopped
• 200 ml of cod cooking milk
• 2 tablespoons of cream cheese
• 1 tablespoon chopped parsley
• salt and pepper

Mashed Potatoes and Garlic: – Escondidinho Cod:

• 3 medium potatoes, cut into 1cm rounds
• 2 cloves of garlic, peeled and halved
• 2 tablespoons of olive oil
• 100 ml of cod cooking milk
• salt and pepper

Finish:

• olive oil to grease the refractories
• grated Parmesan cheese

PRE-PREPARATION:

1. Boil a pot of water to cook the mashed potatoes.
2. Cook the cod (see preparation).
3. Peel and cut the potatoes into slices. Put it in water so it doesn’t darken.
4. Preheat the oven to 220°C.
5. Peel and chop the onion and garlic for the cod filling and puree
6. Wash and chop the girl’s pepper, the tomato and the Cambuci peppers.
7. Drain the canned olives and chop them coarsely
8. Wash and chop the parsley.

PREPARATION:

Cod – cooking (do this step before continuing the pre-preparation):

1. Remove the skin from the cod loin and cut it into pieces.
2. Put the cod pieces in a pan, cover with the milk and add the bay leaf.
3. Bring to the boil and when it boils, lower the heat and cook for about 15 minutes.
4. Continue pre-preparation.

Mashed Potatoes and Garlic – Escondidinho de Codfish:

1. When the water boils, add the salt and put the potato slices and garlic cloves and cook for about 15 minutes, or until very soft.

Cod – Escondidinho de Cod:

1. After 15 minutes, drain the cod, but do not discard the milk.
2. Put the cod on a side dish to cool down a bit so you can handle it.
3. Wash the pan where you cooked the cod to make the filling.

Filled with cod – Escondidinho de Cod:

1. Remove the cod bones and open it into large chips.
2. In the same pan, over high heat, saute the garlic and onion in the oil until lightly browned.
3. Add the cod flakes and red pepper and sauté, stirring occasionally, for 3 minutes.
4. Sprinkle with the wine and continue over high heat until all the alcohol has evaporated.
5. Add the pepper and the cambuci tomato and sauté for another 2 minutes.
6. Season with salt and pepper.
7. Add the cod cooking milk (see quantity in the ingredients) and when it boils, lower the heat to medium and cook for about 8 minutes, until the milk has reduced by half its volume.
8. Add the olives, stir and cook for another 2 minutes.
9. Add the cream cheese and chopped parsley and mix.
10. Check salt and pepper again.
11. Turn off the heat and set aside.

Mashed Potatoes and Garlic (Escondidinho de Cod):

1. When the potatoes are cooked, drain them.
2. Pass the potatoes and garlic cloves, still hot, through a sieve or in the pan itself, beat with a mixer until puree.
3. Add the olive oil, put back on the heat and mix until a smooth and homogeneous puree is obtained.
4. Add the cod cooking milk (see quantity in the ingredients) and season with salt and pepper.
5. Put out the fire.

Escondidinho cod, with mashed potatoes and garlic:

1. Grease a refractory or individual refractories with olive oil.
2. Arrange or divide the cod filling in the dish(es), leveling it so that it is evenly heightened.
3. Spread the puree on top and, again, smooth.
4. Sprinkle with grated Parmesan.
5. Place in a preheated oven at 220°C and cook for about 15-20 minutes until the cheese is hot and golden brown.

FINISHING AND ASSEMBLY:

1. Remove the skin from the oven.
2. Serve in the refractory(s) itself.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.