Capixaba Codfish Pie

Ingredients

2 Riberalves traditional cod fillets
Olive oil q.b.
1 onion
2 garlic cloves
400 g of ripe tomato
1 small fresh chilli
1 c. of paprika soup
200 g canned hearts of palm
1 pitted green olives
200 g of prawns
Salt and black pepper q.b.
1 lime
chive stems
6 stalks of coriander
5 eggs

Preparation

A very special Brazilian recipe made with the best Portuguese cured codfish: Capixaba Codfish Pie. Shall we prepare?

Thaw the codfish fillets and cook in plenty of water for approximately 5 to 7 minutes (depending on the size of the fillets).

Then, drain well, remove skin and bones, and coarsely slice.

Soften the chopped onion and garlic in olive oil. Then add the finely chopped tomatoes and fresh chilli pepper (with or without seeds, depending on how spicy you like it) and cook for 6 to 8 minutes, stirring.

Next, add the paprika, stir, then the hearts of palm cut into half-moons and the olives cut into quarters. Stir gently, add the prawn crumb, season lightly with salt and freshly ground black pepper and cook for 1 minute just to coat flavours.

Finally, add the codfish flakes, the lime juice, the chives and the chopped coriander, a light drizzle of olive oil, mix everything together and turn off.

Pour the mixture into a clay pot.

Beat the egg whites with a pinch of salt, then add the egg yolks one by one and beat at low speed, just to coat everything. Arrange the egg foam over the codfish mixture and bake in a preheated oven at 180°C for approximately 30 minutes.

Your Capixaba Codfish Pie is ready. Serve immediately with fresh coriander.