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Lillian’s Style codfish without cream, by Lillian Barros


How about to do the Lillian’s Style codfish without cream? See the full recipe and Bon Apetit


550g Ready-to-cook Cod Loins Riberalves
400g of Cassava
1 cauliflower
450ml Sugar-free oat drink
1 onion
2 garlic cloves
3 C. extra virgin olive oil
1 Tbsp of ghee butter
1 Pinch of Sea Salt
1 pinch of black pepper
1 bay leaf
1 pinch of nutmeg
Juice of 1/2 Lemon
1-2 C. nutritional yeast soup
1 Tbsp flaxseeds
4 sprigs of fresh parsley
6 black olives


How about to do the Lillian’s Style codfish without cream? See the full recipe and Bon Apetit

Peel the cassava and, still using the knife, remove the fibrous middle layer just below the peel.

Cut the cassava into cubes and season with black pepper, salt and olive oil to taste. After seasoning the cassava, distribute it in an oven tray or on baking paper and cook at 180°C, for about 20 minutes. Put aside.

In a pan of water, cook the codfish loins ready to cook for about 7 minutes.

Remove from the water, allow to cool, remove the skin and bones and shred into flakes in a separate container.

Brown the onion and chopped garlic cloves in a frying pan with the bay leaf. Add the codfish and stir.


Wash the cauliflower and separate it into florets. In a pan cook the cauliflower in oat milk. Alternatively, you can use rice or almond milk.

Season with Ghee butter or a dash of olive oil, black pepper, nutmeg, lemon drops and salt to taste. Cook for about 10 minutes or long enough for the cauliflower to become soft.

At the end, add 2-3 soup spoons of codfish cooking water and mix until you get a silky white cream.

Adjust seasoning and texture, if necessary. Add the roasted cassava and the white sauce and stir.

Pour the prepared mixture into the greased pan with olive oil. Sprinkle with nutritional yeast and ground flax seeds and bake in the oven at 180°C to toast.

Lillian’s Style codfish without cream is ready!



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