Codfish Brioches, by Ana Bravo
Ingredients
2 eggs
200 ml tepid milk
10 g organic dry yeast
1 cup mashed potatoes
2 cups corn meal
2 cups wheat flour
4 tablespoons olive oil
2 cloves garlic
½ teaspoon paprika
½ red bell pepper, chopped
1 onion
Chopped parsley to taste
Preparation
Thaw the codfish, so it is ready to cook.
Start preparing the dough by mixing the milk with the yeast.
Meanwhile, mix the flour, mashed potatoes, eggs and 2 tablespoons of olive oil in a bowl. Then add the milk with the yeast and knead well (add more flour or milk if necessary) until you get a pliable dough that doesn’t stick to your hands.
Let it rise in a warm, dry place until it doubles in size.
Meanwhile, prepare the filling: put the remaining olive oil, the paprika, and the chopped onion and garlic into a pot. As soon as the onion turns slightly translucent add the bell pepper and the cod. Cook until all the liquid evaporates and, before removing from the heat, add the chopped parsley.
Set aside to cool.
Returning to the dough now, divide it into 5 equal parts. Roll each one out with a rolling pin and cover with some of the filling. Shape them into loaves by enclosing the filling in each portion of dough and then transfer to a baking tray lined with parchment paper.
Preheat the oven to 180 ºC leaving the dough to rise some more while it is heating up (about 20 minutes).
Bake your codfish brioches in the oven for about 30 minutes or until cooked and golden brown.
They can be served warm or cold.