Cod and cassava roll: good yield, low cost

Cod and cassava roll – okay. in your notebook with 5 stars: an economical and good-yielding recipe for cod

A different and economical cod recipe: a fish and cassava roll, filled with spinach

Recipe for 4 people.

Classic (no restrictions)

Preparation: 01:30 + time to firm up the cod and cassava mixture

Interval: 00:50

TOOLS

1 cutting board(s), 1 frying pan(es), 1 pressure cooker, 1 colander, 1 frying pan(es), 1 baking tray(s), 1 bowl(s), 1 auxiliary bowl or plate

EQUIPMENT

conventional

METERS

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

CASSAVA/AIPIM/CACAXEIRA Ingredients:

– 800 g cassava / cassava / cassava – peeled

– salt to taste

COD STEW Ingredients:

– 500 g desalted cod chips, chopped (or cod chips)

– 4 tablespoons of olive oil

– 4 tablespoons of chopped onion

– 4 clove(s) of garlic, minced

– 1 unit finger-de-moça pepper, seeded, chopped (optional)

– 2 tomatoes, without seeds, cut into cubes

– salt to taste

– pepper to taste

– parsley to taste, chopped

Sauteed Spinach Ingredients:

– spinach to taste (leaves)

– olive oil to taste

– 1 clove(s) of minced garlic

– salt to taste

Ingredients TO ASSEMBLE:

– 1 cup(s) of wheat flour

– parmesan to taste, grated

Ingredients TO ACCOMPANY:

– seasoned green leaves (optional)

PREPARATION:

1. If you buy frozen cod, take it out of the freezer first. If you purchased salted salt, desalt it by following the steps HERE.
2. Start by cooking the cassava (see preparation).
3. Set aside the other ingredients and utensils for the recipe.
4. Grease a baking tray with a drizzle of olive oil.
5. Peel the onion and garlic and chop them.
6. Clean the spinach, remove the stem, wash it, dry it and chop it.
7. Wash the tomato, remove the seeds and cut it into cubes.
8. Wash the pepper (optional), remove the seeds and chop it.
9. Wash and dry the parsley, chop it and set it aside on absorbent paper.

PREPARATION:

Cassava/Cassava/Macaxeira – Cooking (do this step before starting pre-preparation):

1. Wash raw cassava/cassava/already peeled cassava.
2. Cut into pieces of about 5 cm and place them in a pressure cooker.
3. Add enough water to cover and place over high heat.
4. When the water boils, cover it and let it come to pressure.
5. Reduce the heat and cook for about 20 minutes or until soft and starting to open.
6. Continue pre-preparation (step 3).

Cassava – continue – knead:

1. Remove the pressure from the pan.
2. Check the cassava and, if necessary, bring back to pressure to reach the desired cooking point (very soft).
3. Drain them, remove the thick thread from the center and mash them with a fork or pass through a sieve until you obtain a smooth puree.
4. Book.

Cod – Sauté:

1. In a pan over high heat, sauté the onion in olive oil until lightly golden.
2. Add the chopped garlic clove and chilli (optional) and sauté for another 1 minute.
3. Add the cod, season with salt and pepper and continue to brown for about 3 minutes.
4. Add the tomato cubes and fry for another 2 minutes.
5. Check salt and pepper again.
6. Turn off the heat and set aside.

Cod and cassava roll:

1. Place the cassava puree in a bowl, add the stewed cod, the grated parmesan, the wheat flour, the chopped parsley and mix well.
2. Season with salt and pepper again.
3. Cover the bowl and place it in the fridge for about 30 minutes or in the freezer for 10 minutes to firm up.
4. In the meantime, prepare the spinach.

Sauteed Spinach:

1. In a pan, sauté the garlic in olive oil until lightly golden.
2. Add the spinach and a little salt.
3. Sauté until the water that forms in the pan begins to dry out: leave the spinach with a little moisture remaining.
4. Turn off the heat and set aside.

Cod and cassava roll:

1. Preheat the oven to 180°C.
2. Cut a rectangle of aluminum foil the size of your dough.
3. Drizzle with a little olive oil.
4. Roll out the cod and cassava mixture, forming a rectangle.
5. Spread the sautéed spinach over the top.
6. Using aluminum foil, roll up the roll.
7. Remove the aluminum foil and transfer the roll to the greased baking sheet.
8. Place in a preheated oven at 180°C and cook for about 45 minutes or until golden brown.

FINALIZATION AND ASSEMBLY:

1. Remove from the oven and arrange cod and cassava roll on a serving plate or, if you prefer, cut it into slices and distribute among the plates.
2. Accompany with a dressed green salad (optional).

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.