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Abbot’s codfish


How about an Abbot’s Codfish for a nice family meal, see the full recipe and bon appétit.



800 g deep-frozen soaked cod fillets Riberalves
3 dry buns (2 days old)
2 carrots
2 onions
1 dl of olive oil
3 gems
100 g grated cheese
60 g of flour
40 g of margarine
chopped parsley q.b.
Salt and pepper q.b.


How about an Abbot’s Codfish for a nice family meal, see the full recipe and bon appétit.

Let the codfish fillets defrost, rinse them, put them in a pan, add water until they are well covered, bring to the boil, turn off the heat and let the codfish cool down in the water.

Then drain the codfish, clean it of skins and bones, shred it finely as if you were going to use them for small cakes, pour it into a bowl, add the olive oil and mix well. Strain the cooking water through a fine mesh strainer, pour 5 dl into another pan and heat well. Cut the bread rolls into pieces, add them to the rest of the codfish cooking water and leave to soak very well.

Peel the onions and carrots, chop the onions and grate the carrots. Heat a pan with the margarine, let it melt, add the onion and cook until soft. Add the flour, stir and add the 5 dl of boiling water, little by little, stirring constantly until it becomes a cream. Then add the carrot, stir, add the bread well drained between your hands, the shredded codfish and the egg yolks and stir well.

Rectify the salt, season with a pinch of pepper and cook for a few minutes more, stirring occasionally, until creamy.

Pour the previous mixture into a dish or Pyrex dish, sprinkle with the grated cheese and bake in a preheated oven at 180°C until golden brown. Remove and serve hot, sprinkled with chopped parsley and accompanied with a lettuce mix salad.

Abbot’s Codfish is ready, bon appétit!



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