{"id":5758,"date":"2021-05-26T15:23:05","date_gmt":"2021-05-26T14:23:05","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/ramequins-de-bacalhau\/"},"modified":"2024-03-08T15:38:23","modified_gmt":"2024-03-08T15:38:23","slug":"codfish-ramekins","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/en\/recipes\/codfish-ramekins\/","title":{"rendered":"Codfish Ramekins"},"content":{"rendered":"\n

To start preparing a practical and easy recipe for Codfish Ramekins, begin by defrosting the codfish loins <\/a>and cook in boiling water until the flakes begin to separate. Drain, remove skin and bones and shred.<\/p>\n\n\n\n

Cook the peeled potatoes with salt, drain and mash in a food mill.<\/p>\n\n\n\n

Soften the finely chopped onion and garlic in olive oil, add the shredded codfish, stir and cook for 1 to 2 minutes. Turn off and add to the mashed potato. Then add the beaten egg and the chopped parsley<\/strong> leaves.<\/p>\n\n\n\n

Season to taste with salt and freshly ground black pepper and stir to mix all the flavours.<\/p>\n\n\n\n

In a bowl mix the breadcrumbs with the freshly grated parmesan cheese. Grease the ramekins with butter and distribute the codfish mixture.<\/p>\n\n\n\n

Sprinkle with the breadcrumb and Parmesan cheese mixture and bake in a preheated oven at 200\u00b0C until golden brown.<\/p>\n\n\n\n

Serve immediately with salad.<\/p>\n\n\n\n

<\/a>READY TO TASTE GOOD!<\/a><\/strong><\/strong><\/h2>\n","protected":false},"featured_media":2329,"template":"","categories":[259,38],"colecoes":[318,330,327,324],"tipos-bacalhau":[238],"class_list":["post-5758","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-originais-en","category-starters-and-snacks","colecoes-appetisers-and-tidbits","colecoes-autumn-winter","colecoes-original-and-innovative","colecoes-special-occasions","tipos-bacalhau-codfish-loins"],"acf":[],"yoast_head":"\nCodfish Ramekins - Riberalves<\/title>\n<meta name=\"description\" content=\"Riberalves Codfish Ramekins. 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