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Cornbread Migas with codfish

How about a simple, practical and tasty recipe? See the full Cornbread Migas with codfish recipe and Bon Appétit! Riberalves Codfish.


800 g of desalted deep-frozen cod Riberalves
1 kg of potatoes
2 onions
4 cloves of garlic
1 large can of peeled tomatoes
5 tablespoons of oil
2 bay leaves
Parsley q.s.
Nutmeg q.s.
Salt and chilli q.s.


If you’re looking for a recipe for a nice family meal that everyone will enjoy, Cornbread migas with codfish is the perfect recipe for you.

Defrost the codfish fillets and cook them in a pan with plenty of water, bay leaves and peppercorns. Drain the codfish, let it cool, remove the skin and bones and cut it into pieces. Strain the cooking water through a sieve and pour into a bowl. Remove only the toughest crust from the cornbread, cut it into pieces, add them to the bowl and let it soak well.

Cook the cabbage in water seasoned with salt, drain it, put it in a sieve, rinse it in cold water, let it drain well and set it aside. Boil the eggs separately, let them boil for 12 minutes and then put them to cool in a bowl of cold water. Drain the cowpeas, rinse them and leave them to drain.

Peel and wash the garlic cloves and chop them finely. Heat the olive oil in a pan, add the garlic and fry, stirring occasionally, until golden brown. Add the cooked cabbage, the cowpeas and some coarsely chopped coriander, stir and leave to heat. Then add the drained cornbread and the codfish, season with pepper and cook for a little longer, stirring occasionally, until it is very hot.

Adjust the seasoning, remove from the heat and pour into a bowl. Add the hard-boiled eggs cut into wedges and the cherry tomatoes washed and cut in half and serve the Cornbread Migas with codfish decorated to taste.



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