More and more, cod is a dish chosen to celebrate the end of the year, prepared and served in the most diverse ways, but always accompanied by a good extra virgin olive oil and the beverage of your choice, whether juices, beers, red wine, white or a very cold sparkling wine, after all, your taste is who knows which choice best harmonizes.
An excellent option to prepare a dish with this delicacy from the sea, and worthy of all the praise, is Escondidinho de Bacalhau, an intense flavor of the sea.
follow the recipe
Ingredients:
- 4 medium potatoes
- 1 tablespoon butter
- Salt and black pepper to taste
- 1 little milk
- 2 garlic cloves
- 1 medium chopped onion
- 1 tablespoon (dessert) minced leek
- 4 tablespoons olive oil
- parsley to taste
- Black olives to taste
- 2 tomatoes
- 500g of cod
- 3 tablespoons Light Tirolez Requeijão
- 50ml dry white wine
- 50g of mushrooms
- 50g of hearts of palm
- Breadcrumbs
- 100g grated Tirolez Parmesan Cheese
Preparation mode:
Cook the potatoes, make a puree and reserve. Desalt the cod and reserve. In a pan put the olive oil and fry onion, garlic and leek. Add the cod and let it fry a little. Put the chopped seedless tomatoes, kingdom pepper and hit the salt.
Add the wine, sliced mushrooms, chopped hearts of palm, olives and cook over low heat until all the liquid is reduced. Finally, turn off the heat, add the chopped parsley and the Tirolez Light Cottage cheese.
In a refractory place half of the mashed potatoes, then distribute the stuffing and place the rest of the mashed potatoes on top. Make a mixture of breadcrumbs and Tirolez Parmesan Cheese.
Sprinkle the mixture over the “escondidinho”. Take it to the oven to gratin. Serve with white rice.
Preparation time
40min
Performance
4 servings
More and more, cod is a dish chosen to celebrate the end of the year, prepared and served in the most diverse ways, but always accompanied by a good extra virgin olive oil and the beverage of your choice, whether juices, beers, red wine, white or a very cold sparkling wine, after all, your taste is who knows which choice best harmonizes.
An excellent option to prepare a dish with this delicacy from the sea, and worthy of all the praise, is Escondidinho de Bacalhau, an intense flavor of the sea.
follow the recipe
Ingredients:
- 4 medium potatoes
- 1 tablespoon butter
- Salt and black pepper to taste
- 1 little milk
- 2 garlic cloves
- 1 medium chopped onion
- 1 tablespoon (dessert) minced leek
- 4 tablespoons olive oil
- parsley to taste
- Black olives to taste
- 2 tomatoes
- 500g of cod
- 3 tablespoons Light Tirolez Requeijão
- 50ml dry white wine
- 50g of mushrooms
- 50g of hearts of palm
- Breadcrumbs
- 100g grated Tirolez Parmesan Cheese
Preparation mode:
Cook the potatoes, make a puree and reserve. Desalt the cod and reserve. In a pan put the olive oil and fry onion, garlic and leek. Add the cod and let it fry a little. Put the chopped seedless tomatoes, kingdom pepper and hit the salt.
Add the wine, sliced mushrooms, chopped hearts of palm, olives and cook over low heat until all the liquid is reduced. Finally, turn off the heat, add the chopped parsley and the Tirolez Light Cottage cheese.
In a refractory place half of the mashed potatoes, then distribute the stuffing and place the rest of the mashed potatoes on top. Make a mixture of breadcrumbs and Tirolez Parmesan Cheese.
Sprinkle the mixture over the “escondidinho”. Take it to the oven to gratin. Serve with white rice.
Preparation time
40min
Performance
4 servings
