Thaw the codfish, so it is ready to cook.<\/p>\n\n\n\n
Start preparing the dough by mixing the milk with the yeast.<\/p>\n\n\n\n
Meanwhile, mix the flour, mashed potatoes, eggs and 2 tablespoons of olive oil in a bowl. Then add the milk with the yeast and knead well (add more flour or milk if necessary) until you get a pliable dough that doesn’t stick to your hands.<\/p>\n\n\n\n
Let it rise in a warm, dry place until it doubles in size.<\/p>\n\n\n\n
Meanwhile, prepare the filling: put the remaining olive oil, the paprika, and the chopped onion and garlic into a pot. As soon as the onion turns slightly translucent add the bell pepper and the cod. Cook until all the liquid evaporates and, before removing from the heat, add the chopped parsley.<\/p>\n\n\n\n
Set aside to cool.<\/p>\n\n\n\n
Returning to the dough now, divide it into 5 equal parts. Roll each one out with a rolling pin and cover with some of the filling. Shape them into loaves by enclosing the filling in each portion of dough and then transfer to a baking tray lined with parchment paper.<\/p>\n\n\n\n
Preheat the oven to 180 \u00baC leaving the dough to rise some more while it is heating up (about 20 minutes).<\/p>\n\n\n\n
Bake your codfish brioches in the oven for about 30 minutes or until cooked and golden brown.<\/p>\n\n\n\n
They can be served warm or cold.<\/p>\n\n\n\n