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Codfish Escondidinho
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
6 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Salted cod cooked in flakes or shredded1 kg
- Extra Virgin Olive Oil3 tablespoon
- Chopped Onion1 unit(s)
- Crushed garlic1 tablespoon
- Minced garlic1 unit(s)
- Chopped tomato2 unit(s)
- Tomato Extract1 tablespoon
- Fresh cream180 ml
- Salt to taste
- Black pepper to taste
- chili sauce to taste
- Chopped Green Olives1/2 cup
- Chopped chives3 tablespoon
- Cream cheese (can also be catupiry or curd)5 tablespoon
- Asterix Potato1 kg
- Milk150 ml
- Nutmeg to taste
- Grated Parmesan cheese for sprinkling80 g
- Straw potatoes to finish - optional to taste
- Heat the oil, sauté the onion and leave it for 3 minutes. Add the garlic and leave for 1 minute. Add the garlic and tomato and leave for another 3 minutes.
- Add the cod flakes and Mix. Add the tomato paste, the olives, mix and add the fresh cream. Season with sa and black pepper to taste, lower the heat and let it boil for 5 minutes or until the liquid reduces and becomes creamy.
- Add drops of pepper sauce, chives, turn off the heat and set aside.
- MASHED POTATOES cook the potatoes in the pressure cooker for 10 minutes (count after it starts to sizzle). Let cool until you can move, peel and pass through a potato masher. Place in the pan with the milk, season with salt and nutmeg to taste. Stir until creamy
- ASSEMBLY OF THE ESCONDIDINHO Place the cod in the bottom of a platter. Spread Cream cheese acorns, cover with the puree and take it to the preheated oven at 200 degrees for 20 minutes and another 10 min in the browning function.
- Optional- Place straw potatoes on top before serving
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