Chef Melchior Neto’s recipe
Ingredients:
- 500g of cod in flakes
- 1 can of solid atum
- 500g of potato balls
- 1 red onion
- 4 minced garlic cloves
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 100g black olives
- olive oil to taste
- Salt and black pepper to taste
- 1 can of cream
- parsley to taste
- 4 eggs
- 4 liters of water
Preparation mode:
Wash the chips well cod. Put the cod and potatoes to boil in 2 liters of water, drain and repeat the procedure once more. Reserve. In a large pan sauté all ingredients together in olive oil for 10 minutes.
Add the cream, mix well and turn off the heat. Transfer everything to a refractory and put it to gratin in the oven. Finish with sliced boiled eggs and parsley.
Difficulty level: Easy
Preparation time: 40 minutes
Serve 4 people
