Codfish Espiritual Riberalves (creamy codfish)
A special Riberalves soaked codfish recipe: Bacalhau Espiritual (creamy codfish). Ready to cook, ready to taste good. Take a look!
1 bay leaf
1 loaf of bread (600 g approx.)
1/2 l of milk
100 ml of olive oil
2 garlic cloves
2 large carrots
black pepper q.b.
600 ml of bechamel sauce
1 tea grated mozzarella cheese
A special Riberalves soaked codfish recipe: Bacalhau Espiritual Riberalves (creamy codfish). Ready to cook, ready to taste good. Take a look!
Defrost the codfish fillets, cook in boiling water with the bay leaf for approximately 5 minutes. Then remove skin and bones and flake.
Crumble the bread into pieces (removing the driest parts of the crust), place in a bowl and add the milk to soak well. Mix well, crumbling with your hands.
Soften the onions cut into half-moons, the chopped garlic and the peeled and grated carrots in olive oil. Then add the codfish flakes and mix well for 1 minute. Next, add the breadcrumbs soaked in milk, season with salt and freshly ground black pepper, stir and cook for 2 to 3 minutes. Finally, add the béchamel sauce, mix everything together and cook for another 2-3 minutes. Adjust the salt and black pepper seasoning if necessary.
Grease a large baking dish with butter and place the codfish bread and carrot mixture on it. Sprinkle with the grated cheese and bake in a preheated oven at 200°C until golden brown.
Serve the Bacalhau Espiritual Riberalves with salad.