Codfish stew with turmeric bread, by Ana Bravo
A delicious recipe for Codfish Stew with turmeric bread from dietician Ana Bravo. Ready to cook, ready to taste good! Have you had a look?
Ingredients
1/2 chopped onion
2 sliced garlic cloves
2 tablespoons sliced green peppers
1 spoon chopped tomato
1 dessert spoon of tomato pulp
1 bay leaf
3/4 cup wheat flour
1/4 cup rice flour
1 coffee spoon of turmeric
1 teaspoon of yeast
1 dessert spoon of poppy seeds
1 dessert spoon of olive oil
1/3 cup milk (or plant-based drink)
Preparation
A delicious recipe for Codfish Stew with turmeric bread from dietician Ana Bravo. Ready to cook, ready to taste good! Have you had a look?
To start preparing the Codfish Stew, defrost the codfish, remove the skin and cut into pieces.
Heat the olive oil with the onion, bay leaf, garlic and pepper.
Keeping it on low heat, when the onion became slightly translucent, add the tomato pulp and tomatoes, followed by a cup of water.
As soon as it starts to boil, add the codfish and cook, with the lid on, for about 12 minutes (or until it’s to your liking – add a little more water if necessary).
Meanwhile, in a bowl mix together the flour, baking powder, turmeric and poppy seeds.
Then add the olive oil and milk, little by little, until you obtain a smooth, pliable dough that doesn’t stick to your hands (you can use a little more flour or milk to adjust the texture).
Divide the dough into pieces, roll out with a rolling pin and cook them on both sides in a non-stick frying pan that was already hot.
Serve the Codfish Stew with turmeric bread, removing the bay leaf, with the bread pieces.