Modern bubble and squeak
2
Ingredients
110 g Riberalves Ready-to-Cook Codfish
1 medium-sized potato
1 carrot
1 dessertspoon olive oil
1 tablespoon onion, chopped
1 clove garlic, sliced
150g tomatoes, diced
1 bay leaf
Fresh herbs to taste
2 tablespoons low-fat cheese, grated
1 medium-sized potato
1 carrot
1 dessertspoon olive oil
1 tablespoon onion, chopped
1 clove garlic, sliced
150g tomatoes, diced
1 bay leaf
Fresh herbs to taste
2 tablespoons low-fat cheese, grated
Preparation
Thaw the codfish and steam it together with the potato and the carrot (cut into slices).
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.