CRUNCHY CODFISH PARCEL IN A TOMATO AND CORIANDER SAUCE
Chef Hélio Loureiro
4 sheets of Feuilles de brick
2 tablespoons of butter
400 g of soaked dried cod
100 ml of olive oil
2 cloves of garlic
2 halved onions
100 g of carrot
300 ml of tomato sauce
1 dessert spoon of chopped parsley and coriander
Brown the olive oil, onion and chopped garlic in a saucepan. Add the carrots cut into thin strips and leave to stew for a while. Lastly, add the cod broken into small pieces and cover. Allow to cook slowly. Remove from the heat and fill the Feuilles de Brick with the mixture. Close the parcels with the help of a toothpick and brush them with butter. Put them in the oven to brown.
Once you have heated the tomato sauce, pour it onto the serving dish. Place the codfish parcel in the middle. Sprinkle with the parsley and coriander.
Once you have heated the tomato sauce, pour it onto the serving dish. Place the codfish parcel in the middle. Sprinkle with the parsley and coriander.