Codfish is always good but creamy codfish is even better?! Have you tried it? Here is a recipe from the dietician Ana Bravo. <\/p>\n\n\n\n
Ready to start preparing delicious a Creamy Codfish?<\/p>\n\n\n\n
Defrost the Riberalves codfish loin<\/a>. Remove the skin and bones and flake it.<\/p>\n\n\n\n Put the olive oil in a wok, the chopped garlic, cauliflower and carrot.<\/p>\n\n\n\n Let it cook for a few minutes over low heat and add the peas and codfish. Let it cook to taste and set aside.<\/p>\n\n\n\n Programme the oven at 180 degrees. In a pan, put the milk, flour and nutmeg.<\/p>\n\n\n\n Heat and stir until creamy. Transfer the codfish mixture to a container, top with the cream.<\/p>\n\n\n\n Bake in the oven for about 30 minutes (or until cooked and golden brown). The Ana Bravo<\/a>‘s Creamy Codfish is ready!<\/a><\/p>\n\n\n\nREADY TO TASTE GOOD!<\/a><\/strong><\/h2>\n","protected":false},"featured_media":1465,"template":"","categories":[46,259],"colecoes":[330,315,345],"tipos-bacalhau":[238],"class_list":["post-8009","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-nutritionists","category-originais-en","colecoes-autumn-winter","colecoes-tips-from-nutritionists","colecoes-traditional","tipos-bacalhau-codfish-loins"],"acf":[],"yoast_head":"\n