Brazil

Salted cod

Olive oil

Garlic

Parsley

Chopped Corn Bread

Blonde

Milk

Water

Salt and pepper

Cod in cornbread migas crust

Em uma panela coloque o leite, a água, 2 dentes de alho cortado ao meio e o louro. Tempere com pimenta e coloque para ferver.
Assim que ferver ponha as postas de bacalhau  e cozinhe por 10 min sem mexer. Vire as postas e cozinhe por mais 10 mim.
Retire do fogo e seque bem. Reserve.
Em um processador coloque as fatias 
de broa de milho picadas, a salsinha, 3 dentes de alho descascados e 100ml de azeite. Tempere com sal e pimenta a gosto. Triture por 2 minutos. Reserve.
Regue generosamente uma assadeira com azeite e coloque as postas de bacalhau. Com as mãos pegue a crosta e coloque sobre os lombos de bacalhau pressionando bem. Distribua algumas folhas de louro e o restante do azeite. Leve em forno pré aquecido a 180 graus por 30 minutos.
E está prontinho para servir 😋😋



In a pan put the milk, water, 2 cloves of garlic cut in half and the bay leaf. Season with pepper and bring to a boil.
As soon as it boils, put the cod fillets and cook for 10 minutes without moving. Turn the slices and cook for another 10 minutes.
Remove from heat and dry well. Reserve.
Place the slices in a food processor.
of chopped corn bread, parsley, 3 peeled garlic cloves and 100ml of oil. Season with salt and pepper to taste. Grind for 2 minutes. Reserve.
Generously drizzle a roasting pan with olive oil and place the cod fillets. With your hands, take the crust and place it over the cod loins, pressing well. Distribute some bay leaves and the rest of the oil. Bake in a preheated oven at 180 degrees for 30 minutes.
And it's ready to serve 😋😋



Cod in cornbread migas crust

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