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Codfish Cake


Looking for a delicious recipe for Codfish for the whole family? Take a look at the full recipe for Codfish Cake from dietician Ana Bravo.


400 g Riberalves cod loin (skin and bones clean)
25 g baker's yeast
50 ml cod cooking water
2 eggs
25 g vegetable cream
50 g pureed courgette
1.5 c. olive oil soup
250 g wholemeal spelled flour
50 g rice flour
2 onions
2 c. olive oil soup
2 garlic cloves
q.s. piri-piri


To prepare a delicious Codfish Cake, start cooking the codfish and save 50 ml of the cooking water.

Dissolve the yeast in the codfish boiling water, still warm.

Mix the flours, make a hole in the middle and add the yeast dissolved in 1.5 tablespoons of olive oil, the vegetable cream (at room temperature) and the zucchini puree (wash it, peel it and blend it with a hand blender), mix everything together and add the eggs.

Knead well, with your hands (the dough becomes mouldable and elastic), form a ball and sprinkle with whole spelt flour and leave to rise for 30 minutes in the oven turned off.

Meanwhile, put 2 tablespoons of olive oil in a pan, add the chopped garlic cloves, the sliced onion and the chilli pepper.

Allow the mixture to simmer for a few minutes and when the onion starts to soften add the shredded codfish.

Let the onion cook well and turn off.

Divide the dough into 3 similar parts and roll out with a rolling pin, cut 3 rectangles and assemble the cake: place a rectangle of dough on a baking tray lined with baking paper and cover with the codfish filling.

Cover with the second rectangle, place more filling and cover with the third rectangle of dough. Seal the dough all around and make 3 holes with the tip of a knife.

I took th Codfish Cake to the oven, which was already hot, for about 40 minutes at 180 degrees.



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