Codfish turnover with duo of peppers, by Ana Bravo
3
Ingredients
2 cups spelt flour
1/2 cup water
2 tablespoons olive oil
200 g Riberalves Ready-to-Cook Shredded Codfish
1/2 onion
1 clove garlic, chopped
1/4 green bell pepper
1/4 red bell pepper
1/2 cup cherry tomatoes, chopped
Chilli pepper to taste (optional)
1/2 teaspoon oregano
1/4 teaspoon nutmeg
1/2 cup water
2 tablespoons olive oil
200 g Riberalves Ready-to-Cook Shredded Codfish
1/2 onion
1 clove garlic, chopped
1/4 green bell pepper
1/4 red bell pepper
1/2 cup cherry tomatoes, chopped
Chilli pepper to taste (optional)
1/2 teaspoon oregano
1/4 teaspoon nutmeg
Preparation
Let the codfish thaw completely.
Preheat the oven to 190 ºC.
Prepare the dough by mixing the flour with the water and half the olive oil (use water or flour to get a pliable dough if necessary).
Heat the remaining olive oil in a pan with the onion cut into half-moons, the garlic and the peppers cut into strips.
When the onion turn translucent, add the nutmeg, chilli, tomatoes and cod.
Let it cook briefly, turn off the cooker and sprinkle with oregano.
Meanwhile, use a rolling pin to roll out the dough, arrange the codfish mixture in the centre and fold it into a half-moon shape, pressing the ends together with a fork so that they stick.
Bake in the oven for about 15 minutes (or until golden brown).
Enjoy hot, straight from the oven, or cold.