By Eddy − On Tuesday, August 28, 2018, 4 Years ago in Bread Recipes
5 out of 5 with 2 ratings
comments: 0 - views: 7795

Portuguese Cod & Kale Stuffed Bread Recipe

This Portuguese cod and kale stuffed bread (pão recheado com bacalhau e couve) is delicious and has great presentation.
Preparation time 15 min
Cooking Time 40 min
Ready In 55 min
Level of DifficultyEasy
Servings4
Info
This Portuguese cod and kale stuffed bread (pão recheado com bacalhau e couve) is delicious and has great presentation.
Ingredients
2 cod fillets1 large onion, thinly sliced1 garlic clove, thinly sliced1/4 red pepper, in small pieces2 tablespoons of olive oil1 lb round bread 1/2 lb of kale, without the stalks2 teaspoons of sweet pepper2 teaspoons of corianderSalt (to taste)
2 cod fillets1 large onion, thinly sliced1 garlic clove, thinly sliced1/4 red pepper, in small pieces2 tablespoons of olive oil1 lb round bread 1/2 lb of kale, without the stalks2 teaspoons of sweet pepper2 teaspoons of corianderSalt (to taste)
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Directions
  1. Soak up the cod the day before.
  2. Cook the cod slices in water, remove from the heat and keep the water.
  3. Clean the cod of bones and skins and shred it to pieces using your hands.
  4. Wash the kale, cut it into pieces and bring it to a boil in the water you cooked the cod in, for about 10 to 15 minutes.
  5. Drain the kale and keep the cooking water.
  6. Open a lid on the top of the bread and scoop it out the crumb (keep the crumb aside).
  7. Add a little of the hot cooking water from cooking the cod and kale to the inside of the bread, just to slightly soften it.
  8. Heat the olive oil in a pan, add the garlic and onion and let it cook on low heat until the onion is translucent.
  9. Add the pepper, coriander, sweet pepper, cod and kale, mixing everything for a few minutes.
  10. Add bread crumbs and mix well.
  11. Sir and add a little cooking water from the cod and kale until you have a good consistency.
  12. Fill the bread with the crumb mix, place the lid on top and bake in a preheated oven at 200ºC or 400ºF for about 10 minutes.
Recipe & Photo Credit: 3pingosdemel

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