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Monção style stuffed codfish


How about preparing a Monção style stuffed Codfish with the best protein, the codfish. Ready to taste good!


1 kg of deep-frozen soaked cod loins Gourmet Riberalves
4 slices of ham
1 green pepper
2 ripe tomatoes
2 onions
2 garlic cloves
2 dl of olive oil
6 tablespoons of mayonnaise
1 bay leaf
Black olives q.b.
chopped parsley q.b.
Salt and pepper q.b.
flour to pass


How about preparing a Monção style stuffed Codfish with the best protein, the codfish?

Let the codfish loins defrost at room temperature, then rinse them in cold water, dry them and cut them crosswise without separating the halves, as you can see in the photo. Stuff each loin with a slice of cured ham.

Heat the olive oil in a frying pan. Dredge the codfish loins in flour and fry them until lightly browned on both sides. Drain them and place them on a baking tray.

Peel the onions and garlic, cut the onions into thin half-moons and chop the garlic. Wash the tomatoes and the pepper, cut the tomatoes into half-moons, cut the pepper in half, remove the seeds and the white skin and cut into thin strips. Add the garlic to the frying pan with the olive oil from which the codfish was fried, heat it up, add the onion and the bay leaf and cook until the onion is soft. Then add the tomato and the pepper, mix well, season with salt and pepper and cook for 10 minutes.

Cover the codfish loins with the previous mixture, then spread the mayonnaise on top and bake in a preheated oven at 180ºC until golden brown. Remove and serve sprinkled with chopped parsley and decorated with black olives. You can accompany it with sliced fried potatoes.

Note from the Chief:

This Monção style stuffed Codfish is even more delicious if the mayonnaise is homemade.



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