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Codfish Bread with Turmeric, by Ana Bravo



1 Riberalves Cod Steak
170 g of wheat flour
60 g of cornmeal
1 teaspoon of dehydrated yeast
1 teaspoon of turmeric
145 ml of warm water
2 tablespoons of oil
2 garlic cloves
2 onions
2 bay leaves


To prepare a delicious Codfish Bread with Turmeric, defrost the codfish and flake it.

Prepare the bread dough starting by mixing a teaspoon of the wheat flour with the yeast and about 35 ml of warm water. Set aside for 5 minutes.

In a bowl, mix the remaining wheat flour with the cornflour. Add the yeast paste and the remaining 110 ml of warm water, little by little, until the dough is pliable and detaches from the bowl. Knead lightly with your hands and place in a warm, dry place to rise until doubled in volume.

Meanwhile, prepare the codfish filling. In a frying pan, add the olive oil, the chopped garlic, the onion cut into half-moons, the bay leaves and the turmeric. Cook, always on a low heat, until the onion is soft. Then add the codfish. Cook for a few minutes, turn off the heat and leave to cool.

With a rolling pin, roll out the dough (in a rectangular shape) and fill with the codfish. Roll up, make a few strokes with a knife and bake in the oven, at 190 degrees, for about 30 minutes on a baking tray lined with baking paper.



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