The codfish Pavlova has a special touch, filled with a lot of flavour and originality. Shall we prepare it?<\/p>\n\n\n\n
Defrost the codfish<\/a>, easily remove the skin and bones and flake it.<\/p>\n\n\n\n Beat the egg white until stiff, add the cornstarch, lemon juice and spirulina.<\/p>\n\n\n\n Place on a baking tray lined with baking paper and put in the oven which was preheated to 180\u00b0. After 5 minutes lower the temperature to 140\u00b0 and cook for a further 45 minutes.<\/p>\n\n\n\n Turn the oven off but let it cool in the oven. In a pan pour the olive oil, bay leaf, chopped garlic and onion.<\/p>\n\n\n\n Keeping it on a low heat, add the tomatoes and the codfish. Allow to cook and then serve with the codfish pavlova.<\/p>\n\n\n\nREADY TO TASTE GOOD!<\/a><\/u><\/strong><\/h2>\n","protected":false},"featured_media":3764,"template":"","categories":[42,46,259],"colecoes":[336,315],"tipos-bacalhau":[238],"class_list":["post-7944","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-light-en","category-nutritionists","category-originais-en","colecoes-spring-summer","colecoes-tips-from-nutritionists","tipos-bacalhau-codfish-loins"],"acf":[],"yoast_head":"\n