Recipes

How about a Codfish without cream for dinner? A practical and delicious recipe. Riberalves Codfish, Ready to taste good!

1. Peel the cassava and, still using the knife, remove the fibrous middle layer just below the peel.
2. Cut the cassava into cubes and season with black pepper, salt and olive oil to taste.

NOTE: instead of cassava you can use sweet potato or, if you’re trying to cut down on carbs, you can always replace the cassava with cubes of zucchini and turnip. It’s much lighter and tastes amazing.

3. After seasoning the cassava, distribute it in an oven tray or on baking paper and cook at 180ºC, for about 20 minutes. Set aside.

NOTE: to help the cassava cook well, you can boil it a bit before going to the oven, for about 5 minutes in boiling water.

4. In a pan of water, cook the codfish loins ready to cook for about 7 minutes.
5. Remove from the water, allow to cool, remove the skin and bones and shred into flakes in a separate container.
6. Wash the cauliflower and separate it into florets.
7. In a pan cook the cauliflower in the oat milk [alternatively you can use rice or almond milk].
8. Season with ghee butter or a drizzle of olive oil, black pepper, nutmeg, lemon drops and salt to taste.
9. Allow to cook for about 10 minutes or long enough for the cauliflower to become tender.
10. At the end, add 2-3 soup spoons of water from cooking the codfish and mix until you obtain a smooth and homogeneous cream. Adjust the seasoning and texture if necessary.
11. In a frying pan, brown the onion and the chopped garlic cloves with the bay leaf.
12. Add the codfish and stir.
13. Add the roasted cassava, the white sauce and stir in.
14. Place a drizzle of olive oil in an oven-proof container [so it doesn’t stick].
15. Pour the prepared mixture into the greased pan, sprinkle with nutritional yeast and ground flax seeds and bake in the oven at 180ºC to toast.

NOTE: sprinkle with grated cheese and bake in the oven for au gratin. If you like cheese, it is AMAZING. If you want to remain “lactose free” then use nutritional yeast which gives a light cheese flavour that also goes very well.

16. Chop fresh parsley and sprinkle before serving the Codfish without cream, along with some black olives.

READY TO TASTE GOOD!