Codfish brandade in the oven with tomato

Ingredients

800 g deep-frozen soaked cod fillets Traditional Riberalves
800 g of potatoes
2 ripe tomatoes
1 onion
3 cloves garlic
1.5 dl of olive oil
2 dl of cream
2 gems
80 g grated cheese
chopped parsley q.b.
Salt and pepper q.b.
margarine to grease

Preparation

Shall we prepare a Codfish brandade in the oven with tomato? A tasty and practical meal with the best protein, the codfish.

Let the codfish fillets defrost, then rinse them, put them in a pan and add cold water until they are well covered. Bring to the boil, turn off the heat and leave the codfish to cool in the water.

Peel the potatoes, cut them into pieces, wash them and leave them to drain. Drain the codfish, strain the water through a fine mesh sieve, pour it into a pan, bring to the boil, season with salt, bring to the boil, add the potatoes and cook for 20 minutes. Then drain the potatoes and mash them.

Remove the skin and bones of the codfish and finely shred it as if it were for cakes. Remove the skin and seeds from the tomatoes and chop them. Peel and chop the onion and garlic cloves as well, put them in a pan, add the olive oil, heat and cook until golden brown. Add the chopped tomato, let it cook for 10 minutes, then add the codfish, mix it, then add the mashed potato, mix it well, remove from the heat and let it cool down a little. Add the egg yolks and cream, stir again very well, rectify the salt, season with a pinch of pepper and stir.

Grease a baking tray with margarine, pour in the previous mixture, spread it out, sprinkle with grated cheese and bake in the oven for 20 minutes or until golden brown. Remove and serve hot, sprinkled with chopped parsley. You can accompany the Codfish brandade in the oven with tomato with sautéed rapini if you prefer.