1 kg of cod without skin, dried
3 large potatoes peeled and chopped
1 large onion chopped
4 cloves of garlic minced
1/4 cup of olive oil
4 sprigs of parsley
4 tomatoes peeled and seeded, chopped
1 finger pepper minced
1/3 cup of wheat flour
1 cup of milk
4 eggs
salt to taste
1 cup of black raisins
Accessory
Form a high 24 cm diameter tin greased with butter and dusted with pastry flour
1 kg of cod without skin, dried
3 large potatoes peeled and chopped
1 large onion chopped
4 cloves of garlic minced
1/4 cup of olive oil
4 sprigs of parsley
4 tomatoes peeled and seeded, chopped
1 finger pepper minced
1/3 cup of wheat flour
1 cup of milk
4 eggs
salt to taste
1 cup of black raisins
Accessory
Form a high 24 cm diameter tin greased with butter and dusted with pastry flour
1
Soak the cod in cold water for 48 hours, stirring every six hours
2
Boil the potato, drain and mash it. Reserve
3
Sauté the onion, garlic, and olive oil in a pan over medium heat, stirring occasionally until golden brown
Add the cod, parsley, tomato, and pepper
Cook until the cod starts to disintegrate
Remove from heat, remove bones, and process with wheat flour and milk
Process until smooth
Add the puree and egg yolks and mix well
4
Preheat the oven to 180°C
In a mixer, beat the whites until fluffy and add the cod mixture, mixing carefully
Pour the batter into a tin and bake for 40 minutes or until a toothpick comes out clean
Remove from oven, let cool, and demold.
