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Codfish pie with sweet potato base


A delicious codfish pie with a sweet potato base. A tip from the nutritionist Ana Bravo in partnership with Riberalves! Take a look.


250g Riberalves cod loin
2 sweet potatoes
1 tablespoon of sweet cornstarch
1 tablespoon of crushed flaxseed
2 tomatoes
1 tablespoon of olive oil
1 clove of garlic
1 bay leaf
1/2 onion
q.s. mozzarella (optional)


Codfish Pie with a sweet potato base?  To prepare defrost the codfish, remove the skin and bones, and flake them.

I steamed the potatoes cut into chunks. Turn them into a mash and once they have cooled slightly, fold in the linseed and tapioca powder.

Line a baking tray with this mixture. Place the olive oil, chopped onion and garlic and the bay leaf in a wok.

After cooking gently over a low heat, add the tomatoes cut into half-moons and the cod.

Allow to cook to taste until most of the liquid has evaporated.

Arrange the codfish on top of the sweet potato base (rejecting the bay leaf), sprinkle with mozzarella and bake the Codfish Pie with sweet potato base in the oven, at 190 degrees, for about 20 minutes, until the cheese melts.

Serve hot.



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