Codfish King Cake
Ingredients
25 g yeast
300 ml water
500 g plain flour
4 tablespoons olive oil
1 tablespoon sugar
Salt to taste
Black pepper to taste
1 chorizo sausage
1 onion
1 clove garlic
50 g pitted black olives
Parsley to taste
1 egg yolk
1/4 red bell pepper
1/4 green bell pepper
1/4 yellow bell pepper
3 black olives
Preparation
A typical Christmas recipe made with the best ready-to-cook codfish. See the full recipe for Codfish King Cake below and enjoy!
Thaw the codfish steaks, cook them in boiling water for 10 minutes, drain well and, lastly, remove the skin and bones and flake them.
Dissolve the yeast thoroughly in the 300 ml of warm water, add to the flour, mix and knead well (for 8 to 10 minutes) on a floured surface.
Add 2 tablespoons of olive oil, the sugar, salt and ground black pepper to taste, and knead again until you have a smooth dough.
Make a ball and place it in a bowl sprinkled with flour.
Cover with a cloth and leave to rise for 40 to 45 minutes (until doubled in size). Then set it aside somewhere that is neither cold nor drafty.
Meanwhile remove the skin from the chorizo and cut it into small cubes.
Finely chop the onion and garlic, and coarsely chop the pitted olives and parsley to taste.
Put everything together in a bowl with the codfish flakes and 2 tablespoons of olive oil and stir.
Fetch the dough and roll it out on a floured surface with a rolling pin until you get a rectangle measuring approximately 50 cm by 20 cm.
Spread the codfish mixture over the dough and roll it up. Then join the ends of the roll together and “glue” them with some warm water to form a ring shape.
Place on a baking tray lined with baking paper, cover with the cloth and leave to rise for 40 to 45 minutes.
Lastly, brush with the beaten egg yolk, decorate with the peppers cut into strips and the black olives.
Bake in a preheated oven at 180 °C for approximately 40 minutes.
Remove the Codfish King Cake from the oven, garnish with parsley and serve.