Codfish Loaf
A delicious and typical Easter recipe accompanied with the best Portuguese cured codfish: Riberalves Codfish Folar. Ready to taste good!
Ingredients
1+1/2 onion, thinly sliced
1/4 chopped red pepper
1/4 green pepper, thinly sliced
1 bay leaf
1 tablespoon of olive oil
2 minced garlic cloves
12.5g fresh yeast
100ml warm milk
1 egg (L)
2 tablespoons of olive oil
120g wheat flour
80g brown rice flour
q.s. nutmeg
Preparation
A delicious and typical Easter recipe accompanied with the best Portuguese cured codfish: Riberalves Codfish Folar
Defrost the codfish, remove the skin and bones and shred it.
Place a tablespoon of olive oil in a wok followed by the garlic, peppers, onion and bay leaf.
Cook over a low heat for about 15 minutes (or until the onion and peppers soften). Involve the codfish and let it cook until all the liquid evaporates (about 5 minutes).
Leave to cool.
Dissolve the yeast in the warm milk. Knead the flours with the milk, egg, oil and nutmeg to taste. The dough should become soft and elastic (you can adjust the consistency with flour or milk). Let rise for about 1 hour (or until doubled in volume).
Set the oven at 180 degrees. Roll out the dough with a rolling pin (trying to give it a rectangular shape).
Now fill with the codfish mixture. Roll it up, forming a roll and roll it again, giving it a snail shape.
Let rise for another 30 minutes and bake the Codfish Folar in the oven for about 50 minutes (or until done and golden to taste).