Place the cod loins in a baking dish without overlapping, drizzle with a little olive oil, and bake in a preheated oven at 180°C (356°F) for 25 minutes. With 10 minutes remaining, sprinkle the cranberry and pistachio mixture on top of each loin and bake for about 10 more minutes.

In another baking dish, arrange the cauliflower and broccoli florets, season with salt and freshly ground black pepper, cover with the béchamel sauce mixed with chopped parsley, sprinkle with freshly grated Parmesan, and bake at the same time as the cod.

Serve the cod with the crunchy pistachios and cranberries alongside the gratin vegetables, garnished with chopped parsley and a fresh salad.

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Cook the codfish steak for about 7 minutes and flake. Reserve.

Mash the avocado flesh in a bowl with a fork. Season with salt, pepper and lemon juice.

Poach the egg for 4 minutes in boiling water seasoned with salt and vinegar.

To serve, spread the avocado paste on the toasted bread, then top with the cooked codfish flakes. Now put the poached egg on top and sprinkle everything with chives to taste.

Your delicious Codfish, avocado and poached egg toasted sandwich is ready!

READY TO TASTE GREAT!

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Thaw the shredded codfish, rinse under cold running water, drain very well and sauté for 5 to 7 minutes in olive oil along with a clove of chopped garlic.

Cook the bulgur wheat in salted water according to the instructions on the pack and stir with a fork to separate the grains. Set aside to cool.

Dice the bell pepper, red onion, cucumber and tomato, mix with the bulgur and season with salt, black pepper, olive oil, lemon juice and chopped parsley and mint. Add the sautéed shredded codfish and mix everything together.

Serve your codfish tabbouleh immediately or chilled over shredded lettuce.

READY TO TASTE GREAT!

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Thaw the codfish and grill it on a hotplate along with the mini peppers and the tomatoes.

When it’s cooked, remove the bones from the fish, flake it and arrange it on a platter.

Toast the cornbread. Next, rub it with the garlic.

Lastly, drizzle everything with olive oil and sprinkle with coriander and salt to taste. Serve immediately.

Ready to taste great!

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Put the olive oil, the sliced garlic, the coriander, the onion cut into thin half-moons, the sliced carrot and the green beans into a pot.

Cook over a low heat until the onion is translucent. Add about 500 ml of hot water.

Boil for five minutes and then add the codfish (having first removed the skin and bones). When the codfish is cooked (about 10 minutes), remove it from the pot and add the spinach. After 3 minutes (or when the spinach is cooked to your liking), turn off the heat and serve your soup hot, sprinkled with chopped coriander and chilli pepper (optional).

Ready to taste great!

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Preheat the oven to 180 ºC.

Beat the egg in a bowl along with the dry seasonings, the milk, the flour, the baking powder and the seeds. Lastly, stir in the codfish.

(Do not over-knead the dough.)

Places tablespoons of the dough on a baking tray lined with parchment paper and bake in the oven until golden brown.

Ready to taste great!

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Cook the codfish steak. When they are ready, drain them, remove the skin and bones, flake and set aside.

Boil the pasta in salted water. When it is cooked, drain and set aside.

Wash the pineapple and the mango and cut them into evenly-sized pieces. Next, cut the tomatoes in half. And lastly, boil the asparagus spears in salted water after removing the toughest parts. Then rinse in cold water.

Arrange all the ingredients nicely on a plate.

To make the dressing, put the basil, pine nuts, olive oil, vinegar and ilha (“island”) cheese into a blender and blend everything very well. Drizzle over the salad and serve your tropical codfish salad decorated with basil leaves.

Ready to taste great!

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Cook the codfish steaks in a pot for about 7 minutes. When the codfish is cooked, remove it from the pot. Remove the skin and bones. Flake the codfish.

Put the onion, the chopped garlic and the peppers cut into small strips in a pan with olive oil to sauté.

Add the codfish and season with pepper to taste. Stir to combine.

Serve hot or cold. And that’s your Codfish Salad with bell peppers ready!

READY TO TASTE GREAT!

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Wash and slice the fennel and the courgette.

Grill the cod, courgette, fennel, and tomatoes (remember to wash them first) until they are cooked to your liking but not burnt.

Serve with rocket and sweetcorn seasoned with olive oil and lemon juice.

READY TO TASTE GREAT!

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Put the olive oil, garlic, bay leaf and onion into a pot. Fry gently and as soon as the onion is translucent add the tomato.

Continue cooking over a low heat until most of the liquid has evaporated.

Preheat the oven to 200 ºC.

Put a layer of potato into a small ovenproof dish, followed by a layer of carrot and another of flaked cod. Sprinkle with chopped fresh herbs (coriander is a good choice).

Remove the bay leaf before topping with the tomatoes and sprinkling with the grated cheese.

Bake until the cheese is melted and golden brown (about 12 minutes).

Serve immediately.

READY TO TASTE GREAT!

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