Codfish pie with yams, by Ana Bravo
How about a codfish pie with yams with the very best Portuguese salt cod? From Riberalves, of course! Take a peek at the recipe.
1 tbsp. olive oil
1 garlic clove, slivered
1 onion, sliced
1/2 chopped tomato
1 carrot, grated
1 cup cooked collard greens (or spinach)
2 medium yams
1/2 cup soya milk (or milk)
Nutmeg to taste
To prepare a delicious codfish pie with yams, start by cooking the codfish:
- Place the frozen codfish in a pan and cover with water.
- Bring to the boil and then cook for 10 minutes. It’s ready!
*For a 250 g steak
Allow the codfish to defrost, remove the skin and bones and flake.
In the meantime, cook the unpeeled yams in plenty of water. Peel the cooked yams once cool.
Add the olive oil, garlic, onion, carrot and tomato to a pan.
Cook on low heat until soft and the sauce is reduced. Stir in the codfish and cook for a further 2 minutes.
Using a liquidiser or blender, whizz the yams together with the vegetable milk and nutmeg to taste. Set the oven to 200°C.
Place the codfish mixture and the cooked collard greens on a baking tray. Top with the yam puree.
Bake at 200°C for about 20 minutes.
Your Codfish pie with yams is ready to serve!