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HomeFOODtwo recipes for exquisite tastes

two recipes for exquisite tastes

The Portuguese are big fans of this fish, regardless of the way it is made. Does stuffed cod look good to you? We have two suggestions.

There are even a thousand and one ways to cook cod. The two recipes stuffed cod that we share today will satisfy everyone’s tastes.

Curious? See suggestions.

Stuffed Cod With Ham

baked cod with port wine

Kitchen:

Type:

Setup time:00:00

Ingredients

  • 4 soaked cod fillets
  • 4 slices of ham
  • 750gr of potatoes
  • 4 peeled tomatoes
  • 3 onions
  • 2 garlic cloves
  • 2dl of olive oil
  • 2dl of white wine
  • flour to sprinkle
  • Frying oil
  • sweet pepper qb
  • 1 bay leaf
  • salt and pepper q.s.

preparation mode

  • Peel the potatoes and cut into thin slices.
  • Peel the onions and cut into thin half moons.
  • Peel and chop the garlic.
  • Make a longitudinal cut in each cod fillet and fill with a slice of ham.
  • Pass the cod fillets in flour and fry them in a frying pan, 5 minutes on each side, in the previously heated oil.
  • Withdraw and reserve. Also reserve the fat from the frying, in the frying pan.
  • Fry, separately, the potatoes cut into slices in very hot oil. Reserve.
  • Use the skillet where you fried the cod again and add the onion, garlic, sweet pepper and bay leaf, letting it cook for 10 minutes.
  • Then add the tomato, previously chopped, and the wine.
  • Season with salt and pepper and bring to a boil.
  • Finally, add the cod again.
  • Cover and cook for another 10 minutes on low heat.
  • Serve hot with fries and boiled vegetables.

Setup time:01:10

Cod fish stuffed with shrimp

best cod fritters

Kitchen:

Type:

Setup time:00:00

Ingredients

  • 2kg of cod
  • 3kg of potato
  • 40g of chopped parsley
  • 1.5 kg of medium shelled shrimp

preparation mode

  • Desalt the cod in running water for three hours (you can freeze what is left of the piece for later use, already desalted).
  • Place the desalted cod in a pan with the potato.
  • Cook until the potato is pureed.
  • Drain the water, remove the skin and puree or crush in a food processor.
  • Clean the cod, removing the skin and bones and shredding.
  • When it is well shredded and without bones, mix it with the mashed potato and the chopped parsley, until they have a consistency to roll.
  • Check the salt level, which should be to taste.
  • In a pan, sauté the shrimp, but with little salt.
  • Open the dough and roll the shrimp, stuffing the dumpling.
  • Fry in very hot oil.

Setup time:00:50 + time for the cod to desalt

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