Boneless Codfish Steaks
Riberalves codfish is already easy to prepare. Can you imagine how much easier it will be to cook Boneless Codfish Steaks? Read the full recipe and enjoy!
Ingredients
2 onions
4 garlic cloves
50 g pitted olives
Coriander to taste
4 Madeira flatbreads
100 ml olive oil
1 tin cooked chickpeas
1 bay leaf
Cumin to taste
Salt and pepper to taste
Lemon juice to drizzle
Preparation
Riberalves codfish is already easy to prepare. Can you imagine how much easier it will be to cook Boneless Codfish Steaks? Read the full recipe and enjoy!
Allow the codfish steaks to defrost and dry them thoroughly using a kitchen cloth or kitchen paper.
Peel and wash the onions and garlic cloves. Finely chop the onions, half of the garlic cloves and the olives. Open and drain the tin of chickpeas. Keep the liquid. Cut the bread in halves, toast and set to the side.
Heat the olive oil in a frying pan, fry the codfish on both sides and set to the side. Set half of the olive oil to the side.
Fry the onion, garlic cloves and bay leaf in the remaining olive oil until golden. Add the olives and chopped coriander. Check the seasoning and turn off the heat.
Whizz the chickpeas and the olive oil previously set to the side in a liquidiser. Add the remaining garlic cloves, cumin, salt and pepper. Add some of the liquid from the tin if you want a creamier texture.
Spread the chickpea humous on the bread halves, top with the codfish and pour the sauce.
Your boneless codfish steaks are ready. Serve with stir-fried vegetables.