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Codfish with rye bread from Gimonde

Ingredients (for 4 persons)

  • 600 g of frozen codfish
  • 200 g of onions
  • 3 garlic cloves
  • 6 tablespoons of olive oil
  • 500 g of rye bread from Gimonde (one unit)
  • 500 g of Portuguese cabbage
  • 2 teaspoons of sweet pepper
  • Fresh coriander as needed
  • Pepper as needed

Preheat the oven to 180º C.
Cook the codfish pieces in boiling water, being careful not to let them cook too much. Remove from the heat and keep the water.
After they cool down a little, remove the skin and fish bones and pull the codfish into pieces.
Wash the cabbage well, cut into thin strips and cook in the codfish water for 8 to 10 minutes. Drain well after cooking.
Cut the onion and two cloves of garlic into thin slices and fry in a pan with four tablespoons of olive oil. Add the sweet pepper, the codfish and the boiled cabbage, mixing everything well.
With a sharp knife, cut a lid on the top of the loaf of bread and dig with a spoon, removing all of the interior. Add the bread to the codfish, onion and cabbage mixture.
Season as appropriate and place the prepared codfish inside the bread, closing it with the respective lid.
Bake in the oven at 200º C for 5 minutes.
Remove from the oven, remove the lid, and add a mixture of two tablespoons of hot olive oil, one crushed garlic and finely chopped coriander.