Cod cake in the blender: it’s cheap, it’s excellent

Blended cod pie: with a little fish you can create a delicious dish

A pureed cod cake full of flavour, which works well

Recipe for 6 people.

Classic (no restrictions)

Preparation: 01:20

Intermission: 00:50

TOOLS

1 cutting board(s), 1 deep pan or large pan, 1 grater, 1 bowl(s), 1 mold with removable edge (or refractory), 1 spatula(s)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

COD STUFFING Ingredients

– 600 g of desalted cod flakes, chopped

– 3 cloves of garlic, chopped

– 6 tablespoons of chopped onion

– 1 1/2 units dedo-de-moça pepper, seeded, chopped

– 3 tomatoes cut into cubes

– 1 1/2 units courgette, cored and seeded, coarsely grated (optional)

– 12 chopped green olives (or pitted green olives)

– olive oil to taste

– salt to taste

– pepper to taste

Ingredients of the basic blended cake dough:

– 3 units of eggs

– 2 cups of whole milk

– 1 cup(s) oil + a little to grease the pan. (or olive oil)

– 3 tablespoons of parmesan (optional)

– 2 cups wheat flour + a little to sprinkle the pan.

– salt to taste

– 3 teaspoons of chemical yeast

PREPARATION:

1. If you purchased frozen fish, remove it from the freezer. If yours needs to undergo the desalination process, see HERE how to do it.
2. Separate the ingredients and utensils for the recipe.
3. Peel the onion and garlic and chop them.
4. Wash and dry the tomatoes, remove the seeds and cut them into cubes.
5. Wash the courgettes (optional) and use the large part of the grater to cut strips lengthwise, removing the core and seeds.
6. Wash the pepper (optional), remove the seeds and chop it.
7. Remove the stone from the olives and chop them coarsely.
8. Grease the removable or refractory mold with oil and sprinkle it with flour.
9. Preheat the oven to 180ºC.

PREPARATION:

Cod filling:

1. Heat a deep skillet or saucepan over medium heat.
2. Add the olive oil and chopped onion and sauté until the onion becomes translucent.
3. Add the garlic clove and chilli, lower the heat to medium and fry for another 2 or 3 minutes.
4. Add the cod cut into pieces and season with salt and pepper.
5. Continue over medium heat and brown, stirring occasionally, for more than 5 minutes – do not mix too much to avoid breaking the cod too much.
6. Add the tomato cubes and the courgette strips (optional) and cook for another 2 minutes.
7. Season with salt and pepper.
8. Add the chopped green olive, mix and turn off the heat.
9. Transfer to a bowl and leave to cool.

Basic dough for blended cake:

1. Place the egg(s), milk, oil, salt, parmesan and flour in a blender.
2. Beat until a homogeneous mass forms.
3. Turn off the blender and add the yeast.

Blender Cod Pie – Assembly 1 (choose from this option or option 2, below):

1. Place half of the dough in the refractory or greased and dusted pan, covering the entire bottom and leveling.
2. Arrange the cod filling, leaving it evenly distributed.
3. Finish with the other part of the dough, leveling it with a spatula or spoon.

Blender cod cake – Assembly 2:

1. Add the blender mixture to the bowl with the cod filling and mix well.
2. Transfer to refractory or greased pan and smooth.

Blender cod cake – Baking:

1. Place the cake in the oven preheated to 180°C and cook for about 50 minutes or in any case the time necessary for it to be golden on the surface and completely cooked.
2. To make sure the cake is cooked, insert a toothpick into the center of the cake; if it still comes out a little wet, it’s ready.
3. Remove from the oven and let rest for 5 minutes.
4. If you used the mold with removable edge, turn it out onto a serving plate.

FINALIZATION AND ASSEMBLY:

1. Serve hot or cold, as a tasty snack or at the end of a meal accompanied by a salad.
2. Cut the cod smoothie cake cut into pieces and arrange on plates or serve in the refractory dish itself.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

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.