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Spicy baked codfish with mashed cassava


A healthy, beautiful, delicious recipe with the very best Portuguese salt cod: Baked codfish with mashed cassava. Shall we make it?


3 Riberalves Codfish Steaks
Olive oil
1 tbsp. pepper grain mix
2 tbsp. parsley and dried coriander
1 kg cassava
Salt to taste
1 dessert spoon saffron powder
100 ml coconut milk
1 small onion
Chives to taste


How about serving a spicy baked Codfish with mashed cassava on a special day?

Allow the codfish steaks to defrost, rinse under cold tap water and dry using kitchen paper. Add olive oil to a pan and turn the codfish steaks to coat them on all sides. Cook the codfish steaks with the skin side down.

Coarsely grind the pepper and dried herbs using a pestle. Firmly press the ground mixture onto the steaks. Bake at 180°C in a pre-heated oven for 15-20 minutes (until the codfish flakes).

Peel the cassava, cut it lengthwise into quarters, remove the core and dice the flesh. Cook in plenty of water with a pinch of salt until tender (20-25 minutes). Drain, leaving the equivalent of a coffee cup of water in the pan. Mash the cassava using a potato masher or fork. Add small amounts of the cooking water, if necessary.

Blend the saffron powder into the coconut milk.

Cook the finely chopped onion in a little olive oil until soft. Add the mashed cassava and coconut milk with saffron. Stir on low to medium heat for 1-2 minutes, check the seasoning, add a generous amount of chopped chives and mix. Serve immediately with the baked codfish steaks, chopped chives and a green salad.

Your baked Codfish with mashed cassava is ready!



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