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Codfish pâté with olive crackers, by Ana Bravo

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Codfish Pâté with olive crackers: a recipe from nutritionist Ana Bravo. Perfect as a starter or a snack. See how to make it!

Ingredients

Codfish Pâté:
120 g Riberalves Codfish
100 g cooked chickpeas
100 g cooked chayote
1 tablespoon olive oil
½ teaspoon paprika
2 tablespoons chopped coriander (or parsley)
2 tablespoons onion, chopped

Olive crackers:
50 g wheat flour
50 g cornmeal
50 ml water
2 tablespoons olive oil
1 tablespoon ground flaxseed
½ teaspoon baking powder
45 g black olives, chopped

Preparation

To start making your Codfish Pâté with olive crackers, prepare the ingredients and follow the step-by-step instructions.

Thaw the codfish, remove the skin and bones, and cut into pieces (or you can use pre-shredded, if preferred).

Put the olive oil, paprika, onion, coriander and cod into a pot. Cook for about 5 minutes over a low heat and let cool slightly. Put the chickpeas and chayote into a blender and blend to the desired consistency.

Olive Crackers

Preheat the oven to 170 ºC.
Mix all the ingredients, roll out the dough with a rolling pin and cut with a pizza cutter.
Bake in the oven for about 20 minutes (or until golden brown).
Once cool they will be nice and crispy and you can serve them with the pâté.

Your Codfish Pâté with olive crackers is ready!

READY TO TASTE GREAT!

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